When the weather turns cool and you start craving something warm, creamy, and comforting—but without standing over the stove for an hour—Crockpot Potato Broccoli Cheddar Soup is the hero recipe you didn’t know you needed. This cozy slow-cooker soup brings together tender potatoes, fresh broccoli, and rich melted cheddar in a velvety broth that thickens naturally as it cooks. It’s a classic American comfort dish with all the flavors of a loaded potato soup, but with extra vegetable goodness and effortless crockpot convenience.

Unlike traditional stovetop soups that need constant stirring, this crockpot method lets you drop your ingredients in, walk away, and come back to something incredible. Whether you want an easy weeknight dinner, a meal-prep favorite, or a warming weekend dish to serve friends or family, this recipe fits every moment.

But what really makes this soup shine? It’s the perfect balance of textures: soft, buttery potatoes, vibrant broccoli that stays perfectly tender, and shredded cheddar that melts into a silky, rich base. Paired with aromatic onions, garlic, and a touch of cream, you get a bowl that tastes like it came from your favorite café. Even better—it’s naturally thick, incredibly filling, and customizable for picky eaters or healthy eaters alike.

In this article, you’ll get the complete recipe, plus expert tips, variations, serving ideas, storage advice, and nutritional context. Let’s dive into the coziest crockpot soup of the season.

Why You Will Love This Crockpot Potato Broccoli Cheddar Soup

Effortless Slow-Cook Convenience

Just add everything to your crockpot and walk away. No babysitting, no stove, no fuss.

Nutrient-Rich Comfort Food

Broccoli brings fiber, vitamins, and antioxidants, while potatoes add natural creaminess and thickness.

Restaurant-Level Creaminess

Cheddar melts into the broth to create a silky texture without needing complicated techniques.

Budget-Friendly Ingredients

Potatoes, onions, and broccoli are affordable staples, making this soup perfect for families or students.

Customizable Flavor

Add bacon, swap cheeses, adjust spices, or boost nutrition—it’s a flexible recipe with endless variations.

Ingredients

This recipe uses simple, everyday ingredients—many of which you may already have in your kitchen.

4 cups peeled and diced potatoes
3 cups fresh broccoli florets, chopped
1 medium onion, diced
3 garlic cloves, minced
4 cups vegetable or chicken broth
2 cups shredded cheddar cheese
1 cup heavy cream or half-and-half
2 tbsp butter
Salt and pepper to taste
½ tsp paprika (optional)
½ tsp dried thyme (optional)

Instructions

Prepare vegetables:
Peel and dice the potatoes into small cubes. Chop broccoli into bite-size florets. Dice onion and mince garlic.
Add ingredients to the crockpot:
Place potatoes, broccoli, onion, garlic, broth, butter, and seasonings into your slow cooker.
Cook on low or high:
- LOW: 6–7 hours
- HIGH: 3–4 hours
  Cook until potatoes are fork-tender and broccoli has softened.
Thicken the soup:
Use a potato masher or immersion blender to mash about half the soup. Leave some chunks for texture.
Add the cheese:
Stir in shredded cheddar. Let it melt fully into the soup.
Add cream:
Add heavy cream or half-and-half and stir until smooth.
Taste and adjust seasoning:
Add extra salt, pepper, or paprika if desired.
Serve warm:
Garnish with cheddar, bacon bits, chives, or cracked pepper.

Expert Tips for Best Flavor

Shred Your Own Cheese

Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Freshly shredded cheddar creates the creamiest texture.

Use Yukon Gold Potatoes

They hold their shape well and create a naturally buttery finish.

Add Cream at the End

Adding dairy too early can cause curdling in a crockpot.

Mash Only Half the Soup

This gives you both creaminess and satisfying chunks.

Want a lighter version?

Use milk instead of cream and reduce cheese to 1 cup.

Flavor Variations

Broccoli Cheddar Bacon Soup

Add crisp bacon bits on top—or stir some into the soup for smoky depth.

Extra Veggie Boost

Add carrots, cauliflower, or celery in the beginning for more color and nutrition.

Spicy Version

Add cayenne, jalapeño, or pepper jack cheese for heat.

Loaded Baked Potato Style

Top with sour cream, green onions, shredded cheese, and bacon.

Cheese Swap Options

Sharp cheddar
Colby
Monterey jack
White cheddar

What to Serve With This Soup

Warm crusty bread
Garlic toast
A simple green salad
Grilled cheese sandwiches
Roasted vegetables
Cornbread

This soup is also perfect in bread bowls for a café-style presentation.

Storage and Reheating

Refrigerator:

Store in an airtight container for 3–4 days.

Freezer:

Avoid freezing after adding cheese or cream (they separate).
If you want a freezer version, freeze the soup before adding dairy, then add dairy when reheating.

Reheat:

Warm gently on the stove or in the microwave, stirring to reincorporate the melted cheese.

Fun Facts

Broccoli cheddar soup is believed to have become popular in American cafés in the 1980s and 1990s.
Many restaurants thicken this soup with roux, but the crockpot method uses potatoes as a natural thickener.
Broccoli is one of the most nutrient-dense vegetables—packed with vitamins C, K, and folate.