Crockpot Potato Broccoli Cheddar Soup – Creamy, Cheesy, and Comforting from the First Spoonful

There is something magical about a soup that cooks itself all afternoon while you go about your day. Something deeply comforting about lifting the lid of the slow cooker and being greeted by the warm scent of potatoes, softened vegetables, butter, garlic, and cheddar cheese melting into a rich, velvety base. This Crockpot Potato Broccoli Cheddar Soup is exactly that kind of comfort.

It’s the kind of soup that reminds you of cozy cafes on rainy days, of childhood lunches with a grilled cheese on the side, of cold evenings when a warm bowl of something creamy is the only thing that will do. The kind of meal that fills not just your stomach but also that part of you that craves warmth, familiarity, and nourishment.

Potato soup has always been a comfort food classic—simple ingredients, simple method, big flavor payoff. And when you add broccoli and cheddar, you get something even more irresistible: a thick, hearty, cheesy soup that feels like a hug in a bowl. Broccoli cheddar is already a beloved restaurant favorite, but adding potatoes gives it extra body and creaminess without needing heavy thickeners.

Using the crockpot brings this recipe into busy modern life without losing the old-fashioned comfort it delivers. You simply toss everything in—potatoes, carrots, onions, broccoli, broth—and let the slow cooker transform them into something silky and tender. Hours later, all that’s left to do is mash some of the potatoes, stir in cream and cheese, and watch everything come together into an unbelievably smooth, hearty soup.

This soup tastes like you spent hours hovering over the stove, but the slow cooker does all the magic for you. And its flavors are beautifully balanced: buttery potatoes, tender broccoli, just the right amount of cheddar richness, and a velvety broth that coats the spoon.

It’s perfect for busy weeknights, chilly weekends, comforting lunches, or meal prep. It freezes wonderfully (before adding the cheese and cream) and pairs well with everything from crusty bread to simple salads.

Let’s build this cozy crockpot classic together.

---

Ingredients:

For the Soup Base

• 4 large russet potatoes, peeled and diced
• 3 cups broccoli florets (fresh or frozen)
• 1 cup shredded carrots
• 1 small onion, diced
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ½ teaspoon dried thyme
• ¼ teaspoon onion powder

To Finish

• 1 cup heavy cream (or half-and-half)
• 2 cups sharp cheddar cheese, freshly shredded
• 2 tablespoons butter
• Optional: 1 tablespoon cornstarch + 1 tablespoon water (only if you prefer a thicker soup)

For Serving

• Extra cheddar cheese
• Cracked black pepper
• Chives or green onions
• Crusty bread

---

Instructions:

Load the Crockpot

1. Add diced potatoes, broccoli florets, shredded carrots, onion, and garlic to the slow cooker.
2. Pour chicken or vegetable broth over the vegetables.
3. Season with salt, pepper, paprika, thyme, and onion powder.

Slow Cook

1. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until potatoes are very tender.

Thicken the Soup

1. Use a potato masher to mash about half the potatoes directly in the pot to thicken the soup naturally.
2. (Optional) Stir in a cornstarch slurry if you want an even thicker consistency.

Make it Creamy

1. Add butter and heavy cream; stir gently.
2. Slowly add cheddar cheese, stirring until completely melted and smooth.
3. Taste and adjust seasonings if needed.

Serve

Ladle into bowls and top with extra cheddar, cracked pepper, and chives.

---

Tips & Tricks

• Use freshly shredded cheese. Pre-shredded cheese won’t melt as smoothly.
• Mash to your preferred thickness. Mash more potatoes for thicker soup, less for chunkier.
• Add broccoli later if you prefer firmer florets.
• Don’t add cheese too early. Cheese added before cooking can become grainy.
• Substitute cauliflower for some potatoes for a lighter version.

---

Variations

• Bacon Cheddar Potato Broccoli Soup: Add crispy bacon on top or mixed in.
• Extra-Cheesy Version: Add cream cheese for added richness.
• Loaded Potato Style: Add sour cream and scallions.
• Spicy Broccoli Cheddar: Add a pinch of cayenne or diced jalapeños.
• Gluten-Free & Vegetarian: Use vegetable broth and no flour thickeners.

---

Serving Suggestions

• Crusty sourdough or French bread
• Grilled cheese sandwiches
• Simple side salad
• Garlic knots
• Roasted vegetables

This soup is also amazing served in a bread bowl for ultimate winter coziness.

---

Storage Information

• Refrigerate for 4 days.
• Freeze before adding cheese and cream for up to 3 months.
• Reheat gently on stovetop with a splash of broth.

---

FAQ

Q: Can I use cheddar blends?
Yes, but sharp cheddar gives the best flavor.

Q: Can I use frozen broccoli?
Absolutely—no need to thaw.

Q: My soup is too thick—what now?
Add a splash of broth or milk until it reaches your preferred texture.

Q: Can I add chicken?
Yes—add cooked shredded chicken at the end.

---

History / Fun Facts

• Broccoli cheddar soup rose in popularity in the 1980s thanks to cafes and bakeries.
• Slow cooker soups became widely popular in the 1970s during the crockpot boom.
• Potato soup has roots in early American farm kitchens, prized for being cheap, filling, and nourishing.
• Mixing potatoes and broccoli creates a nutrient-dense soup that’s both comforting and wholesome.