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There’s just something soul-soothing about coming home on a chilly day to a big bubbling Crockpot full of homemade soup, don’t you think? I swear, every time I walk through that door and catch a whiff of savory, cheesy warmth, I grin like a happy fool. This Crockpot Broccoli Cheddar Potato Soup has become one of my absolute favorite comfort food go-tos—especially because it basically cooks itself, and I don’t have to fuss with five different pots. (Can I get an amen from all the “less dishes” folks out there?)
The best part? It’s an ultra-creamy, craveable soup that’s positively loaded with hearty russet potatoes, cozy florets of broccoli, and swoon-worthy Velveeta cheese. The kind of meal you want to hunker down with, whether you’ve got a bustling family table or you’re just feeding yourself after a long day of, well, life.
Why You’ll Love This Recipe
- Set-It-and-Forget-It: Pop your ingredients in the slow cooker, walk away, and come back to a finished meal (no standing over the stove!).
- Velveeta Cheese Magic: Velveeta melts into the silkiest, meltiest soup ever. No gritty bits—just cheesy happiness.
- Hearty and Filling: Potatoes and broccoli bulk it up, making it super satisfying (even for the teens and hungry partners around here).
- Meal Prep Friendly: Make a big ol’ batch—leftovers taste even better the next day.
- Family-Approved: It’s been kid and adult-tested in my house, and let’s just say…no one complains about soup night anymore.
Essential Ingredients For The Best Broccoli Cheddar Potato Soup
This recipe calls for everyday stuff you probably have on hand (no need to hunt down fancy cheeses or hard-to-find spices). Here’s the scoop, plus a few tips I’ve picked up over the years:
- Frozen Broccoli (about 4 cups, one bag): So easy! No chopping required. (Fresh works too, just cut into bite-size florets.)
- Russet Potatoes (about 4 cups, diced): Peel ’em and cut into chunks. Other potatoes, like Yukon Gold, will work in a pinch.
- Cream of Chicken Soup (1 can): Makes things creamy and lush. Sub in cream of celery or extra mushroom soup to keep things vegetarian.
- Cream of Mushroom Soup (1 can): Adds savory background flavor. Swap with cream of celery if you don’t love mushrooms.
- Yellow Onion (1, diced): Adds sweetness the longer it cooks. If you’re truly onion-averse, scallions can sub in at the end.
- Garlic (3 cloves, minced): Feel free to measure with your heart (I always do).
- Chicken Broth (4 cups): Vegetable broth is fine too! Low-sodium is a good idea so you can adjust the salt yourself.
- Velveeta Cheese (1 pound, cubed): Trust me on this one. It melts beautifully. (You can use an equal weight of shredded cheddar, but your soup might have a little more “cheese pull” than smooth melt.)
- Butter (2 tablespoons): Adds richness. Olive oil works in a pinch.
- Flour (2 tablespoons): Helps thicken it up without needing heavy cream.
- Salt & Black Pepper (to taste): Always adjust these at the end after tasting—the cheese is salty!
Optional Garnishes & Extras
Not required, but a handful of these on top really takes this soup next level. We’re obsessed with:
- Extra shredded cheddar cheese (for cheese lovers!)
- Chopped scallions or chives (fresh & bright)
- Crispy bacon bits (totally over the top, in the best way)
- Red pepper flakes (if you like a little heat—my husband always goes for this)
Crockpot Broccoli Cheddar Potato Soup Instructions
Step 1: Start With the Veggies
Pile your peeled, diced potatoes and onion into the bottom of your slow cooker. Toss in those minced garlic cloves (don’t skip them, it’s worth washing the garlic press!). Sprinkle your bag of frozen broccoli right on top—no need to thaw, the slow cooker will take care of that.
Step 2: Mix Up the Soup Base
In a mixing bowl, whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, flour, and a pinch each of salt and pepper. Whisking the flour in before pouring over the veggies actually helps avoid little clumps later, so don’t just sprinkle it on top and hope for the best (I’ve made that mistake a few times…learn from me!).
Step 3: Pile It All In
Pour your soup mixture evenly over all those veggies. Add your Velveeta cubes and butter right on top, then gently fold everything together so there’s a nice mix but you don’t totally mangle the potatoes. Don’t stress—it’s all going to melt together beautifully in the end.
Step 4: Let the Crockpot Do Its Magic
Set your slow cooker to LOW for 5–6 hours or HIGH for 3–4 hours, whichever matches your day. Give it a gentle stir now and again if you’re around, especially toward the end, just to help the cheese melt throughout. If you like broccoli with a little bite, you can even add it halfway through—but honestly, I usually just toss it all in at the start and call it a day.
Step 5: Finish and Serve
Once your potatoes are fork-tender and the broccoli is soft (but not mushy), give the soup a taste. Adjust salt and pepper as needed. Then ladle into big bowls and let everyone go wild with garnishes—extra cheese for the kids, scallions and bacon for the grownups, maybe all the above for me.
Pro tip: If you like your soup a little thicker, you can use an immersion blender right in the pot to blitz up some of the potatoes and broccoli. Just a quick blend—don’t turn the whole thing into puree unless you want it totally smooth. Around here, we like some texture and chunks.
What to Serve with Your Soup
This Crockpot Broccoli Cheddar Potato Soup is basically a meal on its own, but I can never resist sopping up that luscious, cheesy broth with something:
- Crusty baguette, dinner rolls, or garlic toast (a must)
- Grilled cheese sandwiches (I know…double cheese, but you won’t regret it)
- Quick side salad with tangy vinaigrette
- Extra bacon bits and green onions (totally a meal topper!)
Secret Sauce: How To Always Make The Best Soup
- Don’t overcook the broccoli if you want it a little firmer—just add it halfway through if that’s your style.
- Try to dice your potatoes in similar sizes so everything cooks evenly (I know, the uneven ones have character, but you get the idea!).
- If the soup is too thick, just splash in extra broth at the end and stir. Too thin? Let it bubble uncovered for the last 30 minutes to reduce down.
- Any extra cheddar you use for topping—always shred it fresh. Store-bought shreds never melt quite as beautifully.
Storage & Reheating: How to Store Leftovers
Refrigeration: Keep any leftovers tucked in an airtight container in the fridge for up to three days. It honestly reheats beautifully for lunch the next day—totally a lunchbox win.
Freezing: You can freeze this soup, but fair warning, the texture of potatoes and broccoli does change a little once thawed. If that doesn’t bother you, pour soup into a freezer-safe container, leave a little space for expansion, and freeze for up to three months. Let it thaw in the fridge overnight before reheating.
Reheating: Warm your soup on the stovetop over medium, stirring gently. Or microwave it in short bursts (try 30 seconds at a time), stirring between each zap. If it seems a little thick, just add a splash of milk or broth to loosen it up. Soup too thin for your taste? Let it simmer a bit to thicken.
Variations & Customizations
- Spicy: Toss in some red pepper flakes or a splash of hot sauce to punch things up.
- Protein Boost: Stir in cooked, shredded chicken or even leftover ham. Sausage is great too for more of that “stick to your ribs” finish.
- Lighter Version: Sub in low-sodium broth and reduced-fat soups. Or use part-skim cheese. Still cozy, still delicious.
- Dairy-Free: There are some great dairy-free cheese alternatives out there now, plus plant-based “cream” soups for folks who need or prefer that option.
Final Thoughts: A Crusty, Cuddly Classic
This Crockpot Broccoli Cheddar Potato Soup is honestly the sort of thing I want to make all winter long, and even on a blustery spring day. It’s indulgent but not fussy, creamy but still laced with all those good-for-you veggies. Perfect for hectic weekdays, but also cozy enough to share at a weekend get-together with friends or family.
If you give it a try, let me know what you think! And if you toss in any fun extras (bacon lovers, I see you), definitely share your twist. Soup night just got a major upgrade—and if you’re anything like me, you’ll be looking for excuses to make it again and again. Stay cozy, friends!
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.
