It was one of those chilly evenings when you just want something warm and thick , so I tossed potato chunks , broccoli bits , and cheese into my Crоckpot and let it do its thing . By dinner time I had this creamy Potato Broccoli Cheddar Soup that tasted kinda like home .
Comfort food isn’t just about flavor ; it’s about memories and how food brings everyone together . A bowl of soup can remind you of sunday lunches or cozy nights in with family . Plus , soups like this one give you vitamins from broccoli and energy from potatoes so you feel good inside and out .
Using a slow cooker is a game changer for busy days . You just chop , dump , and walk away — no need to stand over a hot stove . When you come back hours later , all the flavors have married into a rich dish without much fuss . It’s perfect if you’ve got work , school , or just never seem to have time to cook .
What is Crоckpot Potato Broccoli Cheddar Soup ?
Crоckpot Potato Broccoli Cheddar Soup is a simple but filling dish that mixes soft potatoes , green broccoli , and melty cheddar cheese . It’s the kind of comfort food that you eat when it’s raining or you’re feeling tired . Inside the soup are potatoes cut into cubes , fresh broccoli florets , sharp cheddar , and bits of onion and garlic . They all simmer together until everything is tender and cheesy .
Benefits of Using a Crockpot
One big plus of a crockpot is you need almost zero active time . You chop up veggies , put them in , add liquids and seasonings , then cover and forget it . This means less dishes and less worry about food burning .
Also , slow cooking really brings out the veggies’ natural sweetness . The cheese melts super nice , making the soup extra creamy . Since it cooks at low heat , most of the nutrients stay locked in , so you get all the vitamins without sacrificing taste .
Ingredients for Crоckpot Potato Broccoli Cheddar Soup
Here’s what you need to make this cozy soup :
- Potatoes : 2–3 medium potatoes , peeled and diced
- Broccoli : 2–3 cups fresh florets , chopped
- Cheddar cheese : 2–3 cups shredded sharp cheddar
- Onion and garlic : 1 medium onion , diced + 2–3 cloves garlic , minced
- Broth : 4 cups vegetable or chicken broth
- Milk or cream : 1–2 cups depending how thick you want it
- Seasonings : salt , pepper , plus optional paprika or thyme
Optional extras :
- Bacon bits : for a smoky crunch
- Mix cheeses : gouda or jack for a twist
- Fresh herbs : parsley or chives on top
Step-by-Step Recipe
Prep Time and Yield
About 15 minutes to prep and 4–6 hours to cook in a crockpot . Makes roughly 6–8 bowls .
Directions
- Prep veggies : Peel and dice potatoes , chop broccoli into bite-sized pieces .
- Layer in crockpot : Put potatoes and broccoli inside , then add onion , garlic , broth , milk , salt , and pepper .
- Cook : Cover and set on low for 6–8 hours or high for 3–4 hours .
- Add cheese : Stir in shredded cheddar near the end so it melts just right .
- Serve : Taste and tweak salt or pepper , then ladle into bowls with extra herbs or cheese if you like .
Pro Tips
- Store leftovers in an airtight container in fridge up to 4 days .
- Reheat gently on stove or microwave , adding a splash of broth or milk if it’s too thick .
- For vegan version , swap broth for veggie broth and cheese for plant-based alternatives .
Health Benefits
Nutritional Highlights
This soup gives you carbs and potassium from potatoes , vitamins C & K plus fiber from broccoli , and calcium & protein from cheese . It’s kinda like a full meal in a bowl .
Feel-Good Factor
A warm bowl can boost your mood by reminding you of home and family dinners . It’s even been shown that comfort food helps you feel less stressed on tough days .
Frequently Asked Questions
Can I use almond milk instead of cream ?
Yes you can , just pick unsweetened almond milk or cashew cream so it stays rich without tasting sweet .
Can I prep this the night before ?
Sure , just chop veggies and keep them in the fridge for up to 24 hours before cooking .
How to thicken ?
Add a cornstarch slurry or mash some potatoes right in the pot . Extra cheese also helps thicken .
Other cheeses ?
Gruyère , fontina , or sharp white cheddar work well too . Mixing cheeses gives fun flavors .
Tips for Success
- Use a good crockpot so food cooks evenly .
- Don’t overcook veggies or they turn to mush .
- Season during cooking , not just at the end .
Pairing Ideas
What Goes With This Soup ?
- Crusty bread : baguette or sourdough for dunking
- Simple salad : greens with vinaigrette to cut richness
- Drinks : white wine like sauvignon blanc or a warm herbal tea
Crockpot Potato Broccoli Cheddar Soup
Equipment
- 1 Crockpot
- 1 Chopping knife
- 1 Cutting board
- 1 Measuring cups
- 1 Measuring spoons
- 1 Stirring spoon
- 1 Blender For pureeing the soup
Ingredients
- 4 medium potatoes peeled and cubed (about 2 lbs)
- 4 cups broccoli florets fresh or frozen
- 1 medium onion diced
- 3 cloves garlic minced
- 4 cups vegetable broth
- 2 cups shredded sharp cheddar cheese can use mild cheddar as well
- 1 cup milk or heavy cream for a richer texture
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 2 tablespoons olive oil
- to taste croutons for serving (optional)
Instructions
- Start by peeling and cubing the potatoes. Dice the onion and mince the garlic.
- In your crockpot, add the cubed potatoes, broccoli florets, diced onion, and minced garlic.
- Pour in the vegetable broth to cover the vegetables. Stir in the salt, black pepper, and dried thyme.
- Drizzle the olive oil over the mixture and give it another gentle stir to combine all the ingredients.
- Cover the crockpot and cook on low for 6 hours, or until the potatoes are tender.
- After 6 hours, once the vegetables are tender, use a blender to puree the soup until you reach your desired consistency.
- Stir in the shredded cheddar cheese and milk. Allow it to cook on low for an additional 15-20 minutes, just until the cheese melts completely and the soup is creamy.
- Taste and adjust seasoning if necessary before serving.
- Serve hot, optionally topped with croutons for added crunch.
