Crockpot Potato Broccoli Cheddar Soup is a slow cooker recipe with tender vegetables, creamy broth, and melted cheddar cheese. The hands-off cooking time makes it worth making when you want a warm meal without standing over the stove. As the potatoes and broccoli cook, your kitchen fills with the savory smell of onion and garlic. I like making this soup for a simple weeknight dinner, especially when the weather calls for something warm and comforting.
Why You’ll Love This Crockpot Potato Broccoli Cheddar Soup
- Hands-off cooking: The crockpot does most of the work while the potatoes and broccoli become tender.
- Creamy texture: Heavy cream and shredded cheddar cheese make the broth smooth and rich.
- Simple ingredients: You only need potatoes, broccoli, onion, garlic, broth, cream, cheese, salt, and pepper.
- Easy family meal: The soup comes together in one slow cooker and is served warm.
- Good for leftovers: Store extra soup in the refrigerator and reheat it for another meal.
How to Make Crockpot Potato Broccoli Cheddar Soup
Add the diced potatoes, broccoli, onion, and garlic to the crockpot. Pour in the vegetable broth, then season with salt and pepper. Cook until the vegetables are tender on low or high, depending on your schedule. Near the end, stir in the heavy cream and cheddar cheese. Keep mixing until the cheese melts into the soup, then serve it warm.
Prep: | Cook: 6-8 hours on low or 3-4 hours on high | Total: | Servings:
Ingredients
- 4 cups of potatoes, diced
- 2 cups of broccoli florets
- 1 cup of shredded cheddar cheese
- 1 onion, chopped
- 3 cloves of garlic, minced
- 4 cups of vegetable broth
- 1 cup of heavy cream
- Salt and pepper to taste
Directions
- Place the diced potatoes, broccoli, onion, and garlic in the crockpot.
- Pour in the vegetable broth and season with salt and pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender.
- Stir in the heavy cream and cheddar cheese.
- Mix until the cheese is melted into the soup.
- Serve warm.
How to Serve Crockpot Potato Broccoli Cheddar Soup
Serve Crockpot Potato Broccoli Cheddar Soup in bowls while it is warm. A piece of crusty bread, dinner roll, or toasted bread makes a simple side for dipping into the creamy broth.
For a light meal, pair the soup with a green salad or a small serving of fresh vegetables. You can also serve it as a starter before a sandwich or roasted main dish. Water, iced tea, or a warm drink all work well alongside this soup. It is a good choice for a weeknight dinner or a casual lunch.
How to Store Crockpot Potato Broccoli Cheddar Soup
Let leftover Crockpot Potato Broccoli Cheddar Soup cool before placing it in a covered container. Store it in the refrigerator for 3 to 4 days.
Reheat the soup gently in a saucepan over low to medium heat, stirring often so the creamy broth warms evenly. You can also reheat a portion in the microwave, stirring between heating periods. Because this soup contains heavy cream and cheddar cheese, the texture may change if frozen and thawed, so freezing is not the best option for this recipe.
Tips for Making Crockpot Potato Broccoli Cheddar Soup
- Cut the potatoes into similar-sized pieces so they cook at about the same rate.
- Use broccoli florets in fairly even pieces for a consistent texture.
- Add the salt and pepper with the vegetable broth so the seasonings spread through the soup as it cooks.
- Check the vegetables near the end of the cooking time. They are ready when the potatoes and broccoli are tender.
- Add the heavy cream and cheddar cheese after the vegetables finish cooking, as directed.
- Stir well after adding the cheese so it melts into the broth instead of staying in clumps.
Variations
- Ingredient swap: Use a different shredded cheese in place of cheddar if you prefer another flavor or have it on hand.
- Add-in: Add cooked vegetables or another prepared ingredient you enjoy, keeping the main recipe’s cooking steps the same.
- Different cooking method: Make the soup in a regular pot on the stovetop instead of using the slow cooker, cooking until the vegetables are tender before adding the cream and cheese.
FAQs
Can I Make Crockpot Potato Broccoli Cheddar Soup Ahead Of Time?
Yes, you can prepare the soup ahead and store it in the refrigerator for 3 to 4 days. Reheat it gently and stir well before serving, since the cheese and cream may settle as the soup cools.
Can I Use Frozen Broccoli For This Soup?
Frozen broccoli can be used as an option, although the recipe lists broccoli florets without specifying fresh or frozen. Add the broccoli with the other vegetables and cook until everything is tender.
Does Crockpot Potato Broccoli Cheddar Soup Freeze Well?
This soup is not the best choice for freezing because the heavy cream and cheddar cheese can change texture after thawing. For the best result, refrigerate leftovers and reheat them within 3 to 4 days.
Can I Double This Soup Recipe?
You can double the ingredients if your crockpot has enough room to hold everything safely. The vegetables should still have space to cook in the broth, and you should check that they are tender before adding the cream and cheese.
How Do I Know When The Soup Is Done?
The soup is ready for the final step when the potatoes and broccoli are tender. Cook on low for 6-8 hours or on high for 3-4 hours, then add the heavy cream and cheddar cheese and stir until the cheese melts.
Crockpot Potato Broccoli Cheddar Soup
Ingredients
Vegetables
- 4 cups potatoes, diced Cut into similar-sized pieces for even cooking.
- 2 cups broccoli florets Use fairly even pieces for consistent texture.
- 1 onion chopped
- 3 cloves garlic, minced
Liquids
- 4 cups vegetable broth Use low-sodium if preferred.
- 1 cup heavy cream Add after cooking vegetables.
Finishing ingredients
- 1 cup shredded cheddar cheese Stir in until melted.
Seasoning
- to taste salt Add with the broth.
- to taste pepper Add with the broth.
Method
Preparation
- Place the diced potatoes, broccoli, onion, and garlic in the crockpot.
- Pour in the vegetable broth and season with salt and pepper.
Cooking
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender.
Finishing
- Stir in the heavy cream and cheddar cheese until well mixed and melted.
- Serve warm.