🥦🧀 Slow Cooker Potato Broccoli Cheddar Soup – A Creamy, Cozy Favorite
There’s nothing better than coming home to the comforting smell of soup simmering away in the slow cooker — especially when it’s as creamy, cheesy, and satisfying as this Potato Broccoli Cheddar Soup. Made with just a handful of easy ingredients, this dump-and-go recipe is perfect for busy weeknights, lazy weekends, or cold-weather meal prep.
Packed with hearty potatoes, tender broccoli, rich cream soups, and melty cheddar, this soup is a guaranteed crowd-pleaser. Best of all? Your slow cooker does all the work while you go about your day.
🌟 Why You’ll Love This Recipe
✅ Just 5 minutes of prep
✅ Creamy, cheesy, and ultra-comforting
✅ Kid-friendly and family-approved
✅ Great for leftovers or meal prep
✅ Budget-friendly with simple pantry staples
🥔 Ingredients for Slow Cooker Potato Broccoli Cheddar Soup
Here’s what you’ll need to make this easy slow cooker soup:
- 32 oz frozen broccoli florets (no need to thaw)
- 2 russet potatoes, peeled and diced
- 1 can cream of chicken soup (about 10.5 oz)
- 1 can cream of mushroom soup (about 10.5 oz)
- 2 cups shredded cheddar cheese (added at the end)
- 2–3 cups milk or half-and-half (adjust based on desired creaminess)
- Salt and black pepper, to taste
- (Optional: 1/2 tsp garlic powder, 1/2 tsp onion powder for extra flavor)
🍲 How to Make Potato Broccoli Cheddar Soup in a Slow Cooker
Step 1: Add Ingredients to the Slow Cooker
Place the following into your slow cooker:
- Diced potatoes
- Frozen broccoli
- Cream of chicken soup
- Cream of mushroom soup
If desired, sprinkle in garlic powder and onion powder for added depth.
Step 2: Cook Low and Slow
Cover and cook:
- On LOW for 6–7 hours
- Or on HIGH for 3–4 hours
The soup is ready when the potatoes are tender and can be pierced easily with a fork.
Step 3: Blend (Optional)
For a smoother soup, use an immersion blender to puree part (or all) of the soup directly in the slow cooker. You can also transfer a few cups to a blender and blend, then stir it back in. This step is optional and based on your texture preference.
Step 4: Add Cheese and Milk
Stir in:
- Shredded cheddar cheese
- Milk or half-and-half, starting with 2 cups and adding more if needed for a thinner soup
Let it cook on LOW for another 15–20 minutes, stirring occasionally, until the cheese is fully melted and the soup is creamy and smooth.
Step 5: Taste & Serve
Add salt and black pepper to taste. Serve hot with crusty bread, crackers, or a side salad.
🧊 Storage and Reheating Tips
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Soup can be frozen, but the texture may change slightly due to the dairy. Freeze in single portions for easy meals.
- Reheat: Warm on the stovetop or in the microwave, stirring often. Add a splash of milk if the soup thickens too much.
🧑🍳 Recipe Tips & Variations
- Make it vegetarian: Use cream of celery soup and vegetable broth instead of chicken-based options.
- Add protein: Toss in some cooked, shredded chicken or diced ham before serving.
- Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce for heat.
- Use fresh broccoli: Chop into small florets and reduce cook time by 30 minutes on low or 1 hour on high.
❤️ A Comfort Classic Made Easy
This Slow Cooker Potato Broccoli Cheddar Soup is everything you want in a cozy meal — creamy, cheesy, hearty, and ridiculously simple. It’s the perfect solution for anyone who loves homemade soup without the hassle.
Whether you’re meal prepping, feeding a family, or just warming up on a chilly day, this soup will become a regular in your rotation.