This hearty soup is incredibly easy to prepare—your crockpot handles all the hard work! Made with tender Yukon Gold potatoes, fresh broccoli, and plenty of sharp cheddar cheese, it’s a wholesome, comforting meal with no processed ingredients. Perfect for chilly days, this creamy soup is a family favorite that will have everyone coming back for seconds!
Why You’ll Love This Recipe
This soup combines the best of loaded baked potatoes and broccoli cheddar soup. The potatoes naturally thicken the broth as they cook, while the broccoli stays fresh and flavorful. Everything is enveloped in a velvety, cheesy sauce that’s rich and satisfying. Best of all, your slow cooker makes it almost effortless—prep the veggies, toss them in, and let it do its magic.
Ingredients
- Vegetables:
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 4 cups fresh broccoli florets
- 1 large yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- Liquid Base:
- 6 cups chicken broth
- 2 cups heavy cream
- Cheese & Seasonings:
- 3 cups sharp cheddar cheese, freshly grated
- 2 tsp dried thyme
- 1 tsp garlic powder
- Kosher salt and cracked black pepper, to taste
- Optional Garnishes:
- Extra shredded cheddar
- Chopped chives or green onions
- Croutons or oyster crackers
How to Make Crockpot Potato Broccoli Cheddar Soup
- Prep the Base:
Add cubed potatoes, onion, carrots, celery, garlic, thyme, garlic powder, and a pinch of salt and pepper to your crockpot. Pour in chicken broth, just enough to cover the vegetables. - Cook:
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are fork-tender. - Add Broccoli:
During the last hour of cooking, add the broccoli florets to keep them vibrant and fresh. - Finish with Cream & Cheese:
In the final 30 minutes:- Stir in the heavy cream.
- Gradually add the shredded cheddar, stirring well between each addition to ensure a smooth, creamy soup.
- Adjust seasoning with salt and pepper to taste.
- Serve:
Ladle the soup into bowls and garnish with extra cheddar, chives, or croutons as desired.
Tips for Perfect Soup
- Shred your own cheese for the creamiest texture—pre-shredded cheese often has additives that can cause graininess.
- Add cheese at the end to prevent it from separating during cooking.
- Watch the broccoli closely to keep it from overcooking and losing its bright color.
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Reheat: Add a splash of broth or cream to thin the soup, then reheat gently on the stove or in the microwave, stirring occasionally.
- Freezing: Cream-based soups don’t freeze well, as they can separate when thawed. For best results, enjoy fresh or refrigerated.
FAQs
- Can I use frozen broccoli?
Yes! Add it directly to the crockpot in the last hour of cooking. - Can I substitute heavy cream?
Half-and-half works for a lighter option, but heavy cream creates the richest, silkiest texture. - What other toppings can I add?
Try crispy bacon bits, diced ham, sour cream, or extra cheddar for a loaded soup experience.
Nutrition (per serving)
Calories: 425 | Fat: 28g | Carbohydrates: 32g | Protein: 18g | Fiber: 4g | Sodium: 680mg
Make this Potato Broccoli Cheddar Soup the ultimate comfort food for your next family dinner—it’s creamy, cheesy, and absolutely irresistible!
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