So you want a warm, hearty, ultra-creamy soup that pretty much cooks itself? Well, this Crockpot Broccoli Cheddar Potato Soup is just what you need! You’ll be hard put to find a cozier meal so easy to prepare than this soup, which is packed with tender russet potatoes, savory broccoli, and blessedly rich Velveeta cheese.
The best part? Let the slow cooker do all the work for you. Throw in your ingredients, allow the flavors to meld together over the course of the day, and return home to a creamy, cheesy, utterly irresistible bowl of comfort food. Whether you’re preparing meals in advance, feeding a crowd, or just want a no-fuss dinner, this soup is sure to become a new favorite!
Why You’ll Love This Recipe
✔ Set-It-and-Forget-It – The slow cooker does all the heavy lifting while you get on with your day.
✔ Velveeta Cheese Magic – Melts in the soup for that rich, cheesy goodness.
✔ Hearty & Filling – Chock full of potatoes and broccoli, this soup is hearty and comforting.
✔ Great for Meal Prep – Make a big batch and enjoy leftovers all week long!
✔ Family-Friendly – This cheesy, smooth-ish soup even has picky eaters requesting it.
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Essential Ingredients For The Best Broccoli Cheddar Potato Soup
- Frozen Broccoli (1 bag, about 4 cups) – Adds color, flavor, and nutrition.
- Russet Potatoes (4 cups, diced) – These keep the soup satisfying and help thicken it.
- Cream of Chicken Soup (1 can) – Adds creaminess and savory depth.
- Cream of Mushroom Soup (1 can) – Adds creaminess and a touch of earthy flavor.
- Yellow Onion (1, diced) – Adds a mild sweetness to round out the flavors.
- Garlic (3 cloves, minced) – Adds big flavor and warmth.
- Chicken Broth (4 cups) – Forms the foundation for the soup’s rich, savory flavor.
- Velveeta Cheese (1 pound; cubed) – Melts perfectly in the soup for that signature cheesy yumminess.
- Butter (2 tablespoons) – Adds depth to the broth.
- Flour (2 tablespoons) – Thickens the soup to the right consistency.
- Salt & Black Pepper (to taste) – Fresh seasonings that tie it all together.
Optional Garnishes:
✔ Additional shredded cheddar cheese
✔ Minced scallions or chives
✔ Crispy bacon bits
✔ A dash of red pepper flakes for spice
Crockpot Broccoli Cheddar Potato Soup Instructions
Step 1: Gather the Ingredients
✔ Peel the potatoes, then cut them into bite-size cubes.
✔ Cut the onion and mince the garlic to unlock its flavors.
✔ Place all vegetables in the bottom of your slow cooker, beginning with the potatoes and onions.
✔ Sprinkle the frozen broccoli on top so that it cooks evenly.
Step 2: Make the Soup Base
In a medium mixing bowl, whisk together:
✔ Cream of chicken soup
✔ Cream of mushroom soup
✔ Minced garlic
✔ Chicken broth
✔ Flour
✔ Salt & pepper
💡 Pro Tip: By whisking the flour into the liquid first, it helps to prevent lumps in the soup!
Step 3: Merge Everything into the Slow Cooker
✔ Pour the soup mixture over the layered veggies.
✔ Place the Velveeta cheese and butter on top of the vegetables.
✔ Fold gently to help incorporate everything evenly.
Step 4: Slow Cook Until Just Right
✔ Want to save some time? Cook on LOW for 5-6 hours or HIGH for 3-4.
✔ Stir now and then, since that helps the cheese to melt smoothly.
💡 Pro Tip: If you need less crunchy broccoli, add it to the pot on the stovetop halfway through cooking, not at the start!
Step 5: Taste, Adjust Seasoning & Serve
✔ Check for doneness – the potatoes should be fork-tender and the broccoli should be soft but not mushy.
✔ Add salt and pepper to taste, if necessary.
✔ Skim the soup into bowls and add your favorite garnishes!
For a cheesier end, sprinkle some shredded cheddar cheese on top just before serving!
What to Serve with Your Soup
This Crockpot Broccoli Cheddar Potato Soup is super tasty on its own but here are a few things that could take it to the next level:
✔ Crusty Bread or Garlic Toast – Ideal for dipping into the rich soup.
✔ Grilled Cheese Sandwich – A pairing of comfort food royalty!
✔ Side Salad – A fresh green salad cuts the richness of the soup.
✔ Bacon Bits & Green Onions – Add for crunch and flavor!
Secret Sauce: How To Always Make The Best Soup
Do not overcook the broccoli – If you want your broccoli florets to be firmer, simply add them into your pot halfway through the cooking process.
Shape the Potatoes Uniformly – This allows them to cook evenly and not get too soft.
Change the Consistency – If the soup is too thick, add a shot of chicken broth and thin it out. If it’s too thin, allow it to cook uncovered for the final 30 minutes to reduce.
For Extra Cheddar on Top, Use Freshly Shredded Cheese – If you plan on adding extra cheddar to the top, make sure to use freshly shredded cheese to get the best melt.
Storage & Reheating: How to Store Leftovers
Refrigeration:
✔ Keep any leftovers in an airtight container in the fridge for up to 3 days.
Freezing:
✔ You can freeze the soup, but the texture of the potatoes and broccoli may shift a bit when it’s thawed.
✔ Wrap in a container and freeze for up to 3 months.
✔ To thaw: Transfer to the fridge and let it sit overnight before reheating.
Reheating:
✔ Stovetop – Warm it in a sauté pan over medium heat, stirring every so often, until heated through.
✔ Microwave – Heat in 30-second increments, stirring occasionally.
✔ Thicken it – If the soup has thinned too much, add a splash of chicken broth or milk to tighten it up.
Variations & Customizations
Spicy: Stir in red pepper flakes or a splash of hot sauce.
Add Protein: Stir in cooked, shredded chicken or crumbled sausage to make it heartier.
Lighter Option: Use low-sodium broth and reduced-fat cream soups to lower calories.
Dairy-Free: Replace with dairy-free cheese, and use a plant-based alternative for the cream soups.
Final Thoughts: A Crusty, Cuddly Classic
This Crockpot Broccoli Cheddar Potato Soup is everything you want in comfort food—rich, creamy, and mind-numbingly easy to make. Whether you’re spending the day meal-prepping for the week or trying to make a quick dinner for the family, this soup is guaranteed to do the trick.
So get your slow cooker, put in your ingredients, and let it go! With little effort and a lot of flavor, you’ll have a soul-warming meal that can be put to use on cold nights, busy days, and everything in between.
Give it a try today and savor every spoonful of cheesy cream!
Crockpot Potato Broccoli Cheddar Soup
Ingredients
- 32 oz frozen broccoli
- 2 russet potatoes peeled and diced
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 yellow onion chopped
- 2 cloves garlic minced
- 2 cups chicken broth
- 2 tbsp butter
- 16 oz Velveeta cheese cubed
- 1 tsp flour
- to taste salt and pepper
Instructions
- Place the diced russet potatoes and chopped yellow onion into the bottom of your slow cooker. Add the frozen broccoli florets on top of the potatoes. Scatter the cubed Velveeta cheese and butter evenly over the vegetables.
- In a large mixing bowl, combine cream of chicken soup, cream of mushroom soup, minced garlic, and chicken broth. Sprinkle in flour, salt, and pepper, and whisk everything together until the mixture is smooth.
- Pour the soup mixture over the vegetables, cheese, and butter in the slow cooker. Gently stir everything together to ensure the soup base coats all the ingredients evenly.
- Cover the slow cooker with the lid and set it to cook on LOW for 5-6 hours. Stir occasionally to help the cheese melt evenly and prevent any sticking to the sides of the slow cooker.
- Once the cooking time is up, check the potatoes and broccoli to ensure they’re tender. Taste the soup and adjust the seasoning with additional salt and pepper if needed.
- Ladle the hot soup into bowls and serve immediately. For extra cheesiness, top each bowl with shredded cheddar cheese, a sprinkle of fresh parsley, or crispy bacon bits. Pair with a side of crusty bread or garlic toast.
