Crockpot Potato Broccoli Cheddar Soup

When comfort food calls, nothing hits the spot quite like a warm bowl of broccoli cheddar soup—especially when it’s made effortlessly in a crockpot. This Crockpot Potato Broccoli Cheddar Soup combines the hearty flavors of tender broccoli, creamy cheddar, and subtle spices into a rich and satisfying dish that cooks low and slow while you go about your day. Add potatoes to the mix, and you’ve got a more filling, complete version that eats like a meal.

This soup is perfect for busy weeknights, chilly weekends, or meal prepping. With a simple set-it-and-forget-it process, everything goes into the slow cooker, allowing the flavors to meld beautifully. A touch of cream cheese adds extra richness, while cornstarch helps create that perfect velvety texture. It’s a bowl of cozy goodness you’ll want to come back to again and again.

Why You’ll Love This Recipe

1. Effortless Crockpot Cooking – Let your slow cooker do all the work—minimal hands-on time.
2. Comforting and Filling – With broccoli, potatoes, and cheese, it’s both satisfying and hearty.
3. Family-Friendly – A warm, cheesy dish even picky eaters will enjoy.
4. Make-Ahead Friendly – Perfect for prepping in advance or enjoying as leftovers.
5. Customizable Texture – Blend smooth or leave chunky—your choice.

Ingredients

• Broccoli florets
• Onion (chopped)
• Shredded carrots
• Cream cheese
• Minced garlic
• Nutmeg
• Kosher salt
• Black pepper
• Cornstarch
• Chicken broth
• Shredded cheddar cheese
• Milk

Variations

• Vegetarian Option: Use vegetable broth instead of chicken broth.
• Add Potatoes: Dice 2–3 medium potatoes and add with the broccoli for extra heartiness.
• Spicy Kick: Stir in a dash of cayenne or crushed red pepper flakes.
• Extra Creamy: Blend in more cream cheese or add a splash of heavy cream at the end.
• Low-Dairy Version: Use lactose-free cheese and plant-based milk alternatives.

How to Make the Recipe

Step 1: Prep and Load the Crockpot

Roughly chop the broccoli and place in the bottom of your crockpot. Add chopped onion, shredded carrots, cream cheese, and minced garlic.

Step 2: Mix the Broth

In a bowl, whisk together chicken broth, nutmeg, salt, pepper, and cornstarch until smooth. Pour this over the vegetables and stir to combine.

Step 3: Slow Cook

Cover and cook on HIGH for 2–3 hours or LOW for 6–7 hours, until the broccoli is fork-tender.

Step 4: Blend (Optional)

Use an immersion blender to blend the soup to your preferred consistency. Leave it chunky or make it silky smooth.

Step 5: Add Milk and Cheese

Reduce heat to LOW and stir in the milk and shredded cheddar cheese. Let it cook for an additional 30 minutes, or until the cheese melts fully.

Tips for Making the Recipe

• Chop Evenly: Cut your broccoli and onions into uniform sizes for even cooking.
• Thicken to Taste: If you prefer a thicker soup, use less broth or add extra cornstarch.
• Use Sharp Cheddar: It adds more depth of flavor than mild varieties.
• Don’t Overcook the Cheese: Add it at the end to prevent grainy texture.
• Stir Occasionally: Especially after adding milk and cheese, to avoid sticking.

How to Serve

• With Crusty Bread: Great for dipping or scooping.
• Topped with Croutons: Adds crunch and texture.
• With a Side Salad: A fresh green salad balances the richness.
• In a Bread Bowl: For an impressive and hearty presentation.
• As a Starter: Pairs well with lighter mains like grilled chicken or roasted veggies.

Make Ahead and Storage

Storing Leftovers

Allow the soup to cool completely, then transfer to an airtight container. Store in the refrigerator for up to 4 days.

Freezing

Freeze in portioned containers for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop over low heat, stirring frequently. Avoid boiling after the cheese is added to maintain a smooth texture.

FAQs

1. Can I use frozen broccoli?

Yes, frozen broccoli works well. Add it straight to the crockpot—no need to thaw.

2. How do I add potatoes?

Dice 2–3 potatoes and add with the vegetables at the beginning. They’ll cook perfectly with the soup.

3. Can I use pre-shredded cheese?

You can, but freshly shredded cheese melts better and creates a smoother texture.

4. Can I skip the cream cheese?

Yes, but it adds richness and creaminess. Substitute with a splash of cream or extra cheddar if needed.

5. How do I make it vegetarian?

Use vegetable broth instead of chicken broth.

6. Is it gluten-free?

Yes, as long as your broth and cheese are certified gluten-free.

7. Can I cook it overnight?

It’s best to cook during the day, as cheese and milk are added at the end and should not sit too long.

8. How do I make it spicier?

Add a pinch of cayenne pepper or top with jalapeños before serving.

9. Can I make this on the stovetop?

Yes! Sauté the vegetables, then simmer with broth and cornstarch mixture for 20–30 minutes. Add cheese and milk at the end.

10. Can I use an immersion blender in the crockpot?

Yes, just be careful not to scratch the insert if it’s non-stick. You can also transfer to a regular blender in batches.

Conclusion

This Crockpot Potato Broccoli Cheddar Soup is everything you want in a cozy meal: creamy, cheesy, full of veggies, and ridiculously easy to make. With just a few minutes of prep and a crockpot doing the rest, it’s a low-effort, high-reward recipe that’s perfect for any season. Serve it up with your favorite toppings or sides and enjoy a bowl of homemade comfort that’s both nutritious and indulgent.

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