There’s nothing quite as inviting as a big bowl of creamy Crockpot Potato Broccoli Cheddar Soup. With cheesy goodness, tender chunks of potato, and vibrant green broccoli in every spoonful, this recipe brings pure comfort straight from your slow cooker. It’s my go-to on chilly nights or whenever I’m craving something cozy but easy to whip together. Fans of rich, cheesy soups will adore this blend of flavor and texture that’s as simple as it is satisfying!

Crockpot Potato Broccoli Cheddar Soup Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how a handful of staple ingredients come together to make something magical! Each component of this recipe has a delicious job to do—whether it’s bumping up flavor, creaminess, or heartiness. Here’s what you need and why every item matters:

Frozen Broccoli (32 oz): Frozen broccoli gives you convenience and a burst of color, holding up perfectly in the slow cooker without getting mushy.
Russet Potatoes (2, peeled and diced): These are the backbone of Crockpot Potato Broccoli Cheddar Soup, breaking down into tender, buttery chunks that add body to every bite.
Cream of Chicken Soup (1 can): Adds savory depth and helps thicken the soup for that ultra-creamy texture.
Cream of Mushroom Soup (1 can): Infuses the base with earthy flavor and even more comforting richness.
Yellow Onion (1, chopped): A flavor booster that sweetens as it cooks, threading savory notes throughout the soup.
Garlic (2 cloves, minced): Just the right amount to add a hint of zestiness without overpowering the delicate flavors.
Chicken Broth (2 cups): Provides the perfect liquid base, making the soup rich and savory while keeping it from getting too thick.
Butter (2 tbsp): A small amount adds to the luxurious texture and deepens the overall flavor.
Velveeta Cheese (16 oz, cubed): This secret ingredient melts seamlessly into a velvety, cheesy dream, making every spoonful extra comforting.
Flour (1 tsp): Just a touch to help the soup thicken and bind together without any lumps.
Salt and Pepper (to taste): Essential for seasoning—taste as you go for soup that’s just right!

How to Make Crockpot Potato Broccoli Cheddar Soup

Step 1: Layer the Vegetables and Cheese

Start by placing your peeled and diced russet potatoes and chopped onion right at the bottom of your slow cooker. This creates a base for all the flavors to come together and allows the potatoes to soak up every bit of deliciousness. Next, toss in those frozen broccoli florets on top of the potatoes—no need to thaw them! Scatter your cubed Velveeta cheese and butter over everything so that as it melts, it coats the veggies in creamy, cheesy goodness.

Step 2: Make the Soup Base

In a large mixing bowl, combine the cream of chicken soup, cream of mushroom soup, minced garlic, and chicken broth. Sprinkle in that bit of flour, plus your salt and pepper. Give it a thorough whisk until the mixture is completely smooth—this is what will bring your Crockpot Potato Broccoli Cheddar Soup together into a luscious, velvety sipper!

Step 3: Assemble and Stir

Pour your soup mixture evenly over everything in the slow cooker. Don’t worry if it doesn’t cover every single piece of broccoli or potato yet—just use a big spoon to gently stir, making sure the soup base coats as much of the solid ingredients as possible without mashing up the potatoes.

Step 4: Let the Crockpot Work Its Magic

Pop the lid on your slow cooker and set it to cook on LOW for 5 to 6 hours. The key here is patience—the longer it simmers, the more those flavors develop! Peek in once or twice to give the soup a gentle stir, helping the Velveeta melt evenly into the broth and preventing any cheesiness from sticking to the sides.

Step 5: Taste and Adjust

After five hours, test the potatoes and broccoli to make sure they’re fork-tender. Give your soup a taste and add any extra salt or pepper to match your preference. The veggies should be soft but not mushy, and the cheese should be fully incorporated for a smooth, hearty consistency.

Step 6: Serve and Enjoy

Ladle your Crockpot Potato Broccoli Cheddar Soup into big, cozy bowls. Dress things up with extra shredded cheddar, a little fresh parsley, or even some crispy bacon bits on top if you’re feeling fancy. And trust me—this soup begs for a chunk of crusty bread or a slice of golden garlic toast on the side!

How to Serve Crockpot Potato Broccoli Cheddar Soup

Garnishes

To take your soup from comforting to company-worthy, top each bowl with a generous sprinkle of shredded cheddar cheese, a handful of chopped fresh parsley, or crispy bacon crumbles. These little extras add not just flavor, but gorgeous color and texture! A crack of black pepper and perhaps a drizzle of cream also go a long way.

Side Dishes

This soup is practically a meal on its own, but it pairs perfectly with thick slices of crusty bread, toasted garlic knots, or a crisp green salad. A buttery baguette or some cheese and herb biscuits are unbeatable for dunking into that creamy base.

Creative Ways to Present

Try serving Crockpot Potato Broccoli Cheddar Soup in a hollowed-out mini sourdough loaf for a fun bread bowl presentation—always a crowd-pleaser! You can also serve it in individual mugs or small ramekins for appetizer portions at a dinner party. A swirl of sour cream or a sprinkle of smoked paprika can add an extra wow factor.

Make Ahead and Storage

Storing Leftovers

Let any extra soup cool to room temperature before ladling it into airtight containers. It will keep well in the refrigerator for 3 to 4 days. The flavors only get better after a little rest, making Crockpot Potato Broccoli Cheddar Soup a wonderful lunch or dinner option for later in the week!

Freezing

If you want to save your soup for down the road, let it cool completely and store it in freezer-safe containers. Steer clear of overfilling, as the soup expands a little when frozen. It can keep in the freezer for up to 2 months. For best texture, thaw in the fridge overnight before reheating.

Reheating

Warm the soup gently on the stovetop over low heat or in the microwave, stirring frequently to keep the cheese smooth and prevent any separation. Add a splash of milk or broth if it seems a little too thick after chilling or freezing. Your Crockpot Potato Broccoli Cheddar Soup should return to its creamy, comforting self in no time!

FAQs

Can I use fresh broccoli instead of frozen?

Absolutely! Fresh broccoli florets work just as well—just cut them into bite-sized pieces. You may want to add them halfway through the cooking time to keep them vibrant and tender instead of mushy.

Is there a vegetarian version of this soup?

Yes! Simply swap the cream of chicken soup and chicken broth for their vegetarian equivalents (cream of celery soup and vegetable broth are excellent choices). The result is a savory, satisfying Crockpot Potato Broccoli Cheddar Soup perfect for meatless meals.

What can I use instead of Velveeta cheese?

If you prefer a less processed option, try using shredded sharp cheddar or a combination of your favorite melty cheeses. Just note that the soup may not be as silky smooth, but it will still be delicious!

Can I make this Crockpot Potato Broccoli Cheddar Soup on the stove?

Definitely! Simply follow the same steps in a large soup pot, simmering gently on the stovetop until the potatoes and broccoli are tender and the cheese has melted completely. Stir frequently for the creamiest texture.

How can I make this soup gluten-free?

Use gluten-free condensed soups and swap out the flour for a cornstarch slurry (mix 1 tsp cornstarch with a tablespoon of cold water and add it to the soup to help thicken). Always double-check all packaged ingredients to ensure they’re certified gluten-free.

Final Thoughts

If you’re looking for a heartwarming, easy-to-make dish that tastes even better than it smells, you can’t go wrong with Crockpot Potato Broccoli Cheddar Soup. It’s the kind of recipe you’ll turn to over and over, especially on chilly days or whenever you want to bring a little extra comfort to your kitchen. Give it a try and watch how quickly it becomes a family favorite!

Crockpot Potato Broccoli Cheddar Soup Recipe

★★★★★

5.2 from 19 reviews

Author: Ella
Total Time: 5 hours 15 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

Creamy, cheesy, and full of flavor, this Crockpot Potato Broccoli Cheddar Soup is the perfect comfort food that you can easily make in your slow cooker. It’s a hearty and delicious soup that will warm you up on a cold day.

Instructions

Prepare Vegetables and Cheese: Place the diced potatoes and chopped onion in the slow cooker. Add the broccoli, Velveeta cheese, and butter.
Mix Soup Base: In a bowl, combine cream of chicken soup, cream of mushroom soup, garlic, chicken broth, flour, salt, and pepper.
Add Soup Mixture: Pour the soup over the vegetables and cheese in the slow cooker. Stir gently to coat evenly.
Cook: Cover and cook on LOW for 5-6 hours, stirring occasionally.
Adjust Seasoning: Check for doneness, adjust seasoning if needed with salt and pepper.
Serve: Ladle into bowls and top with extra cheese, parsley, or bacon. Serve hot with bread.