Simple Crockpot Potato Broccoli Cheddar Soup Recipe for Cozy Days

Comfort comes alive in this creamy crockpot potato broccoli cheddar soup that promises warmth with every spoonful.

Rich ingredients meld together slowly, creating a velvety texture that hugs your taste buds.

Hearty vegetables dance with melted cheese, promising a satisfying meal even on the chilliest evenings.

Minimal prep work means maximum flavor without hours of kitchen labor.

Simple pantry staples transform into a luxurious bowl of goodness that feels like a culinary embrace.

Weeknight dinners just got an upgrade with this effortless, soul-warming recipe.

Potato Broccoli Soup That’s Creamy and Crockpot-Easy

• Minimal Effort Delight: Toss ingredients into the crockpot and walk away, letting the appliance do all the hard work without constant supervision.
• Time-Saving Comfort: Spend just 15 minutes prepping, then enjoy a hearty, creamy soup that simmers for hours, perfect for busy weeknights or lazy weekends.
• Kid-Friendly Crowd-Pleaser: Packed with cheesy goodness and soft potatoes, this soup wins over even picky eaters with its rich, smooth texture and familiar flavors.
• Budget-Friendly Meal: Using affordable ingredients like potatoes, broccoli, and Velveeta, this recipe delivers a satisfying meal without breaking the bank, making it ideal for families watching their grocery spending.

Crockpot Potato Broccoli Cheddar Soup Ingredient List

• Potatoes: Hearty root vegetable that provides thick, creamy texture and substantial base for the soup.
• Onion: Adds deep, sweet flavor and aromatic foundation to the dish.
• Broccoli: Brings green color, nutrition, and fresh vegetable element to the soup.
• Garlic: Offers robust, pungent flavor that enhances overall taste profile.

• Velveeta Cheese: Melts smoothly, creates ultra-creamy consistency and adds rich, cheesy flavor.
• Cheddar Cheese: Classic cheese that provides sharp, tangy taste and traditional soup character.

• Salt, Pepper: Essential seasonings for balancing and enhancing overall soup flavor.
• Liquid (Broth or Water): Provides cooking medium and helps create soupy consistency.

Crockpot Potato & Broccoli Soup Instructions

Step 1: Chop and Prep Vegetables

Grab your cutting board and sharp knife.

Carefully peel and cube the potatoes into bite-sized chunks.

Slice the onion into thin, even pieces.

Mince the garlic cloves finely to release their rich, aromatic flavor.

Wash and chop the broccoli into small florets that will cook evenly and blend smoothly into the soup.

Step 2: Layer Ingredients in Slow Cooker

Grab your slow cooker and start building layers of deliciousness.

• Cubed potatoes
• Sliced onions
• Minced garlic
• Broccoli florets
• Chicken or vegetable broth
• Heavy cream
• Dried thyme
• Salt
• Black pepper

Step 3: Simmer and Soften

Cover the slow cooker and set it to high heat.

Let the soup simmer and bubble away for 4-5 hours.

The potatoes will become tender and start to break down, creating a creamy base.

Stir occasionally to prevent any sticking and ensure even cooking.

Step 4: Melt in the Cheesy Goodness

When the potatoes are soft and practically falling apart, it’s time to add the cheese.

Drop in chunks of Velveeta cheese and stir until completely melted and incorporated.

Add shredded cheddar cheese for extra sharpness and depth of flavor.

Let the mixture cook for an additional 15-20 minutes to blend the cheesy flavors.

Step 5: Final Touches and Serving

Taste the soup and adjust seasonings as needed.

If the soup seems too thick, splash in a bit more broth.

For extra richness, stir in a splash of heavy cream.

Ladle the hot, creamy soup into bowls.

Garnish with extra shredded cheddar, crispy bacon bits, or fresh chives for a pop of color and flavor.

Creamy Crockpot Soup Tips for Broccoli-Potato Bliss

• Select Yukon Gold or red potatoes for a creamier, smoother soup texture that holds its shape during slow cooking.
• Add Velveeta cheese during the last 30 minutes of cooking to avoid curdling and maintain a silky, smooth consistency.
• Sauté onions and garlic briefly before adding to the crockpot to enhance their natural sweetness and develop a richer taste profile.
• Swap regular Velveeta with low-fat or plant-based cheese alternatives for a lighter version, and use vegetable broth to make the soup vegetarian-friendly.
• Blend a portion of the soup and return it to the crockpot for a perfect balance between chunky and creamy soup consistency.

Keep Potato Broccoli Cheddar Soup Warm

• Store leftover soup in an airtight container for up to 3-4 days in the refrigerator.
• Warm soup in a pot over medium-low heat, stirring occasionally to prevent scorching and maintain creamy consistency.
• Pour soup into a microwave-safe bowl, heat in 30-second intervals, stirring between each interval to distribute heat evenly.
• While possible, cream-based soups can separate when frozen, so fresh consumption is recommended for best taste and texture.

Potato Broccoli Cheddar Soup Good Go-Withs

• Pair Hearty Bread with Soup: Grab a crusty sourdough or rustic French bread to soak up the creamy, cheesy soup. Tear pieces and dip directly into the warm, comforting liquid for maximum flavor absorption.
• Complement with Crisp Salad: Create a light green salad with mixed lettuce, cucumber, and a tangy vinaigrette to balance the rich, heavy soup. The fresh, acidic notes will cut through the soup's creaminess and provide a refreshing contrast.
• Match with Chilled White Wine: Select a crisp Sauvignon Blanc or Pinot Grigio that offers bright, citrusy undertones. These wines will cleanse the palate between spoonfuls and enhance the soup's cheesy, potato-filled profile.
• Add Garnish for Extra Punch: Top the soup with crispy bacon bits, chopped green onions, or extra shredded cheddar cheese. These additions bring texture, color, and an extra layer of delicious complexity to the dish.

Potato Broccoli Soup Crockpot Customizations

• Dairy-Free Delight: Replace Velveeta with nutritional yeast and coconut milk for a creamy, plant-based version that's lactose-free and vegan-friendly.
• Gluten-Free Option: Ensure all ingredients are certified gluten-free and use cornstarch as a thickener instead of traditional flour to make the soup safe for those with gluten sensitivities.
• Low-Carb Alternative: Swap potatoes with cauliflower florets to reduce carbohydrate content, using heavy cream and sharp cheddar for richness while maintaining a keto-friendly profile.
• Protein-Packed Boost: Add cooked chicken or crispy bacon bits to enhance protein content, creating a more substantial meal that's perfect for hearty appetites.

FAQs

• Can I use regular cheddar cheese instead of Velveeta?

Yes, you can substitute Velveeta with shredded cheddar cheese, but Velveeta provides a smoother, creamier texture and helps thicken the soup more effectively.

• Is this soup vegetarian-friendly?

No, the recipe is not vegetarian due to the cheese and potentially chicken broth. To make it vegetarian, use vegetable broth and a vegetarian cheese alternative.

• Can I freeze this potato broccoli cheddar soup?

While you can freeze the soup, the texture might change slightly upon reheating. The potatoes can become slightly grainy, and the cheese might separate, so it’s best enjoyed fresh.

• How can I make the soup healthier?

Reduce the amount of cheese, use low-fat dairy options, add more vegetables like carrots or cauliflower, and choose a low-sodium broth to decrease calories and increase nutritional value.

Crockpot Potato Broccoli Cheddar Soup Recipe

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4.6 from 29 reviews

• Total Time: 5 hours 10 minutes
• Yield: 6 1x

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Description

Hearty crockpot potato broccoli cheddar soup delivers creamy comfort straight from your kitchen’s slow cooker. Rich cheese and tender vegetables blend perfectly, promising warm satisfaction in each spoonful you’ll savor.

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Ingredients

Scale 1x2x3x

Main Vegetables:

• 32 ounces (907 grams) frozen broccoli
• 2 Idaho potatoes, peeled and cubed

Dairy and Cheese:

• 1/4 stick butter
• 1 block Velveeta cheese, cubed

Soup and Broth Ingredients:

• 1 can (10.5 ounces/298 grams) cream of chicken soup
• 1 can (10.5 ounces/298 grams) cream of mushroom soup
• 1 can (14 ounces/397 grams) chicken broth
• 1 small yellow onion, sliced
• 2 cloves garlic, minced (1.5 teaspoons)
• 1 teaspoon flour
• Salt and pepper to taste

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Instructions

1. Peel and chop potatoes into uniform cubes, ensuring each piece is roughly bite-sized for consistent cooking and easy eating.
2. Finely dice the onion and mince the garlic, releasing their aromatic flavors to enhance the soup’s depth.
3. Transfer the chopped vegetables into the crockpot, creating a foundational layer for the creamy soup.
4. Pour in liquid ingredients, distributing them evenly to help vegetables cook smoothly and develop rich flavors.
5. Sprinkle seasonings across the surface, allowing them to infuse throughout the mixture during slow cooking.
6. Cover the crockpot and set on high temperature, letting the ingredients simmer and blend for approximately 4 hours.
7. Check potato tenderness by piercing with a fork; they should yield easily without resistance.
8. Cube the Velveeta cheese into small, melting-friendly pieces to ensure smooth integration.
9. Stir the cheese into the hot soup during the final 30 minutes of cooking, allowing it to melt completely and create a luxurious, velvety texture.
10. Taste and adjust seasoning with salt and pepper, balancing the flavors to personal preference.
11. Ladle the soup into warm bowls, ensuring each serving has a generous mix of vegetables and creamy cheese.

Notes

• Use waxy potatoes like Yukon Gold for a creamier, smoother soup texture that holds its shape during slow cooking.
• Dice vegetables uniformly to ensure even cooking and consistent bite in every spoonful.
• Replace Velveeta with sharp cheddar and a splash of heavy cream for a more authentic, less processed cheese flavor that elevates the dish.
• Consider adding crispy bacon bits or green onions as a garnish to introduce extra layers of flavor and textural contrast.

• Prep Time: 10 minutes
• Cook Time: 5 hours
• Category: Lunch, Dinner, Snacks
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 300
• Sugar: 3g
• Sodium: 800mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 10g
• Cholesterol: 40mg