Crock Pot Potato Broccoli Cheddar Soup is the kind of cold‑weather dinner that practically makes itself. You toss diced potatoes, broccoli, onion, garlic, and broth into the slow cooker and let them simmer until the vegetables are melt‑in‑your‑mouth tender.
Near the end, you stir in cream or cream cheese and plenty of sharp cheddar, which melt into the cooking liquid and transform it into a velvety, cheesy base that clings to every bite of potato and broccoli. The result is a cozy, restaurant‑style soup that’s rich without being fussy, and perfect for serving with crusty bread or a simple salad.
Equipment
- 5–6 quart slow cooker / crock pot.
- Cutting board and sharp knife for chopping potatoes, broccoli, onion, and carrots/celery if using.
- Measuring cups and spoons.
- Immersion blender or regular blender (optional, if you want a smoother soup).
- Ladle and wooden spoon for stirring and serving.
Ingredients
This version follows the common pattern across several popular recipes: potatoes + broccoli + aromatics + broth, finished with cream/cream cheese and sharp cheddar.
Base vegetables and broth:
- 3–4 medium russet or Yukon gold potatoes, peeled and diced into small cubes (about 3½–4 cups).
- 3–4 cups fresh broccoli florets, chopped into bite‑size pieces (or an equivalent amount of frozen broccoli).
- 1 small to medium yellow onion, diced.
- 1–2 carrots, peeled and diced (optional but adds sweetness and color).
- 1 celery stalk, chopped (optional, for extra flavor).
- 2–4 cloves garlic, minced.
- 4–5 cups low‑sodium chicken broth or vegetable broth (enough to just cover the vegetables).
Creamy and cheesy components:
- 4–8 oz (115–225 g) cream cheese, softened and cubed (use full‑fat for best melting).
- ½–1 cup heavy cream or half‑and‑half.
- 2–3 cups (about 200–300 g) shredded sharp cheddar cheese, preferably freshly grated.
Thickener and seasonings:
- 1–2 tablespoons all‑purpose flour (or cornstarch) for thickening, optional depending on desired texture.
- 1 teaspoon dried thyme (or Italian seasoning).
- ¼–½ teaspoon smoked or regular paprika (optional, adds warmth and depth).
- ½–1 teaspoon kosher salt, or to taste (start light if using salted broth and cheese).
- ½ teaspoon black pepper, or to taste.
Optional extras: crumbled bacon, green onions, extra cheese for topping, or a pinch of ranch seasoning for a “crack” style twist.
Instructions And Steps
Add the diced potatoes, chopped onion, carrots, celery if using, garlic, and thyme (plus paprika or other dry seasonings) to the slow cooker. Pour in enough chicken or vegetable broth to just cover the vegetables—usually around 4–5 cups in a 5–6 quart crock. Stir everything together and season with a light pinch of salt and pepper; you’ll adjust more later.
Cover the slow cooker and cook on LOW for about 5–7 hours or on HIGH for 3–4 hours, until the potatoes are very tender when pierced with a fork. If you’re using fresh broccoli and want it to stay bright green and slightly firmer, add it during the last 45–60 minutes of cook time so it doesn’t get mushy. If you’re using frozen broccoli or prefer very soft broccoli, you can add it at the beginning and cook it right along with the potatoes.
When the potatoes are tender and the broccoli is cooked to your liking, you can decide on the final texture of the soup. For a chunkier soup, leave everything as is. For a smoother, creamier soup, use an immersion blender to purée part or all of the contents right in the crock, or transfer a portion to a regular blender, purée, and return it to the pot. Many recipes blend just enough to thicken the broth while leaving some chunks of potato and broccoli for texture.
If you are using flour or cornstarch as a thickener, whisk it into the cream or a little broth to make a smooth slurry, then stir that mixture into the hot soup now. Cover and let the soup cook on HIGH for another 15–30 minutes, stirring once or twice, so it thickens slightly.
Reduce the slow cooker heat to LOW (or “keep warm”) and add the softened cream cheese cubes, stirring frequently until they melt and fully incorporate into the soup. This step can take 5–10 minutes; use a whisk or the back of a spoon to help break up any stubborn pieces as they soften. The soup should start to look creamier and a bit paler.
Slowly pour in the heavy cream or half‑and‑half, stirring constantly to blend it with the broth. Allow the soup to warm through for 5–10 minutes, but do not let it come to a hard boil after adding dairy, which can cause curdling or separation.
Gradually add the shredded cheddar cheese in small handfuls, stirring well after each addition until the cheese melts completely before adding more. Adding cheese slowly and off high heat helps it melt smoothly into a velvety base instead of clumping or becoming grainy.
Once all the cheese is melted and the soup is uniformly creamy and thick, taste and adjust seasoning. Add more salt, pepper, or even a pinch more thyme or paprika as needed. If the soup is thicker than you prefer, thin it with a splash of warm broth or milk until you reach your desired consistency; if it’s still too thin, let it cook uncovered on HIGH for a little longer to reduce slightly.
Ladle the Crock Pot Potato Broccoli Cheddar Soup into bowls and top with extra shredded cheese, crumbled bacon, and chopped green onions, if desired. Serve hot with crusty bread, garlic toast, or a side salad for a full meal.
Tips And Tricks
Dice the potatoes relatively small and evenly so they cook through at the same rate and break down slightly to thicken the soup naturally. Russets will break down more and create a silkier base, while Yukon golds hold their shape a bit better and give a buttery texture; both work well in this soup.
If you use fresh broccoli and add it at the beginning, expect a softer texture and a more uniform broccoli flavor throughout the soup. Adding fresh florets in the last hour of cooking (or the last 30–45 minutes on HIGH) keeps the color brighter and gives a pleasant tender‑crisp bite. For frozen broccoli, you can add it from the start or in the last 60–90 minutes depending on how soft you like it.
Full‑fat cream cheese and freshly grated cheddar really do make a difference. Several recipes note that lower‑fat cream cheese doesn’t melt as smoothly and can leave small curds, and pre‑shredded cheese often contains anti‑caking agents that prevent it from melting into a silky base. Grating your own cheese from a block and using full‑fat cream cheese gives the creamiest, smoothest result.
Avoid boiling once cream and cheese are in the slow cooker. High heat and boiling can cause dairy to separate and the cheese to become grainy. Keeping the heat on LOW and letting the soup gently heat through after adding cream and cheese preserves a velvety texture.
Season in layers rather than all at once. Potatoes and dairy can soften the impact of salt and spices, so lightly season at the beginning, then taste and adjust after the cheese and cream have been added. Smoked paprika, garlic powder, or a pinch of ranch seasoning can give subtle but effective flavor boosts without overpowering the classic broccoli‑cheddar profile.
This soup thickens as it cools and especially after refrigeration, thanks to the starch in the potatoes and the cheese. When reheating leftovers, stir in a bit of broth or milk to loosen it to your preferred consistency, and warm gently over low heat or in short microwave bursts, stirring between intervals.
Variations
Extra‑loaded: For more of a “loaded baked potato” vibe, stir in cooked, crumbled bacon near the end and serve with extra cheddar, sour cream, and green onions on top. A small amount of ranch seasoning blend can also be added for a “crack soup” twist that many recipes call addictive.
Lighter version: Use low‑fat milk instead of cream, reduce the amount of cream cheese and cheese, and rely more on puréed potatoes to thicken the soup. You can also swap some of the potatoes for cauliflower florets, which blend into the base nicely and keep the soup creamy with fewer carbs.
Fully from‑scratch (no canned soup / processed cheese): Follow a pattern similar to Baked by Rachel or Good Food’s broccoli cheese soup by using just broth, vegetables, cream, flour, and real cheddar, skipping canned cream soups and Velveeta. A small roux (flour and butter or flour whisked into cream) thickens the broth before you add the cheese.
All‑Velveeta or mixed cheeses: Some slow cooker recipes lean on Velveeta for its unbeatable meltability and ultra‑smooth texture, sometimes combined with canned cream soups for an ultra‑easy “dump and go” method. You can also mix sharp cheddar with a milder cheese like Monterey Jack or Colby for a slightly different flavor and stretch.
Add protein: Stir in diced cooked ham or shredded rotisserie chicken for a more protein‑packed, meal‑style soup. Both pair very well with broccoli and cheddar and turn a side‑style soup into a satisfying main course.
Whichever version you choose, Crock Pot Potato Broccoli Cheddar Soup delivers a rich blend of tender potatoes, cozy broccoli, and melty cheese, all wrapped in a velvety broth that the slow cooker quietly builds while you go about your day.
