Why You’ll Love This Recipe
I love this soup for how easy it is to prepare and the delicious flavors it delivers. The slow cooker does all the hard work, leaving me with a rich, velvety soup that tastes like it’s been simmering on the stove all day. The combination of cheesy goodness, wholesome vegetables, and creamy texture makes it a comforting meal the whole family can enjoy.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 4 medium potatoes, peeled and diced
- 2 cups broccoli florets
- 1 medium onion, chopped
- 4 cups chicken broth
- 1 cup milk
- 2 cups shredded cheddar cheese
- Salt and pepper, to taste
- 1 tablespoon butter
directions
I start by placing the diced potatoes, chopped onion, and chicken broth into the slow cooker. Then I cover and cook it on low for 6 hours or on high for 3 hours until the potatoes become fork-tender.
Next, I add the broccoli florets, butter, and milk, stirring well before continuing to cook for another 30 minutes. To achieve that creamy texture, I use a potato masher to mash part of the potatoes.
Finally, I stir in the shredded cheddar cheese until it’s fully melted and the soup turns rich and creamy. I finish by seasoning with salt and pepper to taste and serve it hot, sometimes topped with extra cheese.
Servings and timing
This recipe serves 6 people.
- Prep Time: 10 minutes
- Cooking Time: 6.5 hours on low or 3.5 hours on high
- Total Time: approximately 6 hours 40 minutes
- Calories: approx. 340 kcal per serving
Variations
I sometimes use vegetable broth instead of chicken broth to make it vegetarian-friendly. For added protein, diced ham or cooked bacon works great stirred in before serving. If I want a spicier version, I toss in a pinch of crushed red pepper flakes or some diced jalapeños. A dollop of sour cream on top also adds a tangy twist.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I use the stovetop over medium heat or the microwave in 1-minute intervals, stirring in between until it’s heated through. If the soup thickens too much, I just add a splash of broth or milk to loosen it.
FAQs
How can I make this soup vegetarian?
I replace the chicken broth with vegetable broth to make it completely vegetarian without compromising the flavor.
Can I freeze this soup?
Yes, I let the soup cool completely before transferring it to freezer-safe containers. It keeps well for up to 2 months. I thaw it in the fridge overnight before reheating.
Can I use frozen broccoli?
Absolutely. I sometimes use frozen broccoli when fresh isn’t available. I add it in the same step as fresh broccoli and cook until tender.
How do I make the soup thicker?
I mash more of the potatoes using a potato masher or use an immersion blender for a smoother consistency.
What type of cheese works best?
I stick with sharp cheddar for bold flavor, but I’ve also tried it with a mix of cheddar and Monterey Jack for a creamier finish.
Conclusion
This Slow Cooker Cheesy Potato & Broccoli Soup is my ultimate comfort food. It’s hearty, satisfying, and incredibly easy to make. Whether it’s for a cozy dinner or meal prep for the week, this soup delivers flavor and warmth in every spoonful.
Print
Slow Cooker Cheesy Potato & Broccoli Soup
- Total Time: 6 hours 40 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This comforting crockpot soup is loaded with tender potatoes, broccoli, and melted cheddar—perfect for an easy, cozy meal.
Ingredients
4 medium potatoes, peeled and diced
2 cups broccoli florets
1 medium onion, chopped
4 cups chicken broth
1 cup milk
2 cups shredded cheddar cheese
Salt and pepper, to taste
1 tablespoon butter
Instructions
Add potatoes, onion, and chicken broth to slow cooker. Cook on low for 6 hours or high for 3 hours until tender.
Add broccoli, milk, and butter. Stir and cook another 30 minutes.
Partially mash potatoes for a creamy texture.
Stir in shredded cheese until melted. Season with salt and pepper.
Serve hot, optionally garnished with extra cheese or sour cream.
Notes
Use vegetable broth for vegetarian version.
Stir in ham or bacon for extra protein.
Add crushed red pepper for spice.
- Prep Time: 10 minutes
- Cook Time: 6.5 hours on low / 3.5 hours on high
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
