👉PotatoBroccoliCheddar Soup – Recipes on a Budget

Slow Cooker Potato Broccoli Cheddar Soup

Creamy, Cozy & Family-Favorite Comfort Food

This Slow Cooker Potato Broccoli Cheddar Soup is rich, creamy, and loaded with tender potatoes, vibrant broccoli, and melted cheddar cheese. It’s an easy dump-and-go recipe that’s perfect for busy days, chilly evenings, or anytime you’re craving comforting homemade soup.

Ingredients

4 cups potatoes, peeled and diced
3 cups broccoli florets, chopped
1 small onion, finely diced
4 cups chicken or vegetable broth
1 tsp garlic powder
½ tsp paprika
Salt and black pepper, to taste
2 tbsp butter
1 cup heavy cream (or half-and-half)
2 cups shredded cheddar cheese

Instructions

Add the potatoes, broccoli, onion, broth, garlic powder, paprika, salt, and pepper to the slow cooker.
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are very tender.
Use a potato masher to mash some of the potatoes directly in the slow cooker, leaving some chunks for texture.
Stir in the butter and cream until the soup becomes smooth and creamy.
Add the shredded cheddar cheese and stir until fully melted and velvety.
Taste, adjust seasoning if needed, and serve warm.

Helpful Tips (20)

Use Yukon Gold potatoes for the creamiest texture.
Cut potatoes evenly so they cook at the same rate.
Add broccoli halfway through cooking if you prefer firmer florets.
Shred cheese fresh—pre-shredded cheese doesn’t melt as smoothly.
Stir cheese in slowly to prevent clumping.
Mash more potatoes for a thicker soup.
Add extra broth if the soup gets too thick.
Season lightly at first; cheese adds saltiness later.
Use an immersion blender for ultra-smooth soup.
Let soup rest 10 minutes before serving to thicken naturally.
Butter adds richness—don’t skip it.
Warm the cream slightly before adding to avoid curdling.
Use low-sodium broth for better control of salt.
Stir gently once cheese is added.
Top with extra cheese for serving appeal.
Add a pinch of nutmeg for depth.
Fresh cracked pepper boosts flavor.
Store leftovers once fully cooled.
Reheat slowly to maintain creaminess.
Great for meal prep and freezing.

FAQs (20)

Can I use frozen broccoli?
Yes, add it during the last 1–2 hours of cooking.
Can I make this vegetarian?
Absolutely—use vegetable broth.
Can I use milk instead of cream?
Yes, but the soup will be thinner.
How do I thicken the soup?
Mash more potatoes or add extra cheese.
Can I freeze this soup?
Yes, but dairy may slightly change texture when reheated.
Can I cook this on the stovetop?
Yes, simmer until potatoes are tender, then finish as directed.
What cheese works best?
Sharp cheddar gives the most flavor.
Can I add carrots?
Yes, dice them small and add at the beginning.
Will the broccoli get mushy?
It will soften fully; add later if you want more texture.
Can I use red potatoes?
Yes, they hold their shape well.
Is this soup gluten-free?
Yes, as written.
How long does it last in the fridge?
3–4 days in an airtight container.
Can I double the recipe?
Yes, if your slow cooker is large enough.
Can I use cream cheese?
Yes, for extra richness.
Why add cheese at the end?
To prevent curdling and grainy texture.
Can I make it dairy-free?
Use plant-based butter, cream, and cheese.
What toppings work well?
Bacon bits, green onions, or extra cheese.
Does this soup reheat well?
Yes, reheat gently on low heat.
Can I add garlic cloves instead of powder?
Yes, mince 2–3 cloves.
Is this kid-friendly?
Very—mild, creamy, and comforting.