There’s nothing like a warm bowl of Creamy Cheese Broccoli Potato Soup to comfort you on a chilly day. This crockpot version is easy to make, rich, and packed with hearty ingredients. Perfect for busy weeknights, it’s a meal the whole family will love!
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Why You’ll Love This Soup
- Set It and Forget It: The slow cooker does all the work while you relax.
- Velvety and Cheesy: A rich, creamy soup with melted cheese in every bite.
- Wholesome Ingredients: Loaded with potatoes, broccoli, and cheese for a hearty, satisfying meal.
- Family-Friendly: Even picky eaters will enjoy the creamy texture and cheesy goodness.
Ingredients for Crockpot Creamy Cheese Broccoli Potato Soup
- 4 large potatoes, peeled and diced
- 1 medium onion, diced
- 3 cups broccoli florets (fresh or frozen)
- 3 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or whole milk
- 2 cups shredded cheddar cheese
- 2 tablespoons cream cheese (optional, for extra creaminess)
- 1 teaspoon dried thyme
- ½ teaspoon paprika
- Salt and pepper, to taste
- 2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening, if needed)
- Cooked Turkey bacon bits or croutons (optional, for topping)
- Fresh parsley, chopped (for garnish)
Tools You’ll Need
- Slow cooker
- Immersion blender (or regular blender)
- Ladle
How to Make Crockpot Creamy Cheese Broccoli Potato Soup
- Prepare the Ingredients
- Peel and dice the potatoes, chop the onion, and mince the garlic. If using fresh broccoli, chop into small florets.
- Add to the Crockpot
- Place the potatoes, onion, broccoli, garlic, broth, thyme, paprika, salt, and pepper into the slow cooker.
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until the potatoes and broccoli are tender.
- Blend the Soup
- Once the vegetables are cooked, use an immersion blender to blend the soup until smooth and creamy. (For a chunkier texture, only partially blend.)
- If using a regular blender, blend the soup in batches and return it to the slow cooker.
- Add the Cream and Cheese
- Stir in the heavy cream, cheddar cheese, and cream cheese (if using).
- Cover and let cook on low for another 15-20 minutes, or until the cheese is fully melted and the soup is creamy.
- Thicken the Soup (Optional)
- If you prefer a thicker soup, stir in the cornstarch slurry and cook for an additional 10-15 minutes until thickened.
- Garnish and Serve
- Ladle the soup into bowls and top with bacon bits, croutons, or a sprinkle of parsley.
Serving Suggestions
- Pair this soup with a crusty baguette or garlic bread for dipping.
- Serve alongside a simple side salad for a complete meal.
Tips for the Best Creamy Cheese Broccoli Potato Soup
- Use Sharp Cheddar: Sharp cheddar adds a bold, cheesy flavor that pairs perfectly with the broccoli and potatoes.
- Don’t Overcook the Cheese: Stir in the cheese at the end to prevent it from curdling.
- Make It Vegan: Swap the cream and cheese with plant-based alternatives, and use vegetable broth.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze for up to 3 months. Allow the soup to cool completely before transferring it to freezer-safe containers.
- Reheating: Reheat on the stove over low heat, stirring occasionally. If it’s too thick, add a splash of broth or milk.
Frequently Asked Questions (FAQ)
Q1: Can I use frozen broccoli?
Yes! Just add the frozen broccoli directly to the crockpot—no need to thaw it.
Q2: Can I make this soup on the stovetop instead of a slow cooker?
Absolutely! Sauté the onions and garlic in a large pot, then add the remaining ingredients (except the cream and cheese). Simmer for 20-25 minutes until the vegetables are tender, blend, and stir in the cheese and cream.
Q3: Can I add meat to this soup?
Definitely! Cooked chicken, bacon, or ham make excellent additions for a protein boost.
Conclusion: A Comforting Classic
This Crockpot Creamy Cheese Broccoli Potato Soup is warm, comforting, and packed with rich flavors that will have you going back for seconds. Whether you’re curled up on the couch or feeding a hungry family, this recipe is a guaranteed hit!
Did you make this recipe? Don’t forget to leave a review and share your photos on social media!
Preparation Time: 15 minutes
Cooking Time: 6-7 hours (on low)
Nutritional Information (per serving)
- Calories: 320
- Protein: 10g
- Carbohydrates: 28g
- Fat: 18g
- Fiber: 4g
Dig into a warm bowl of this cheesy goodness and let it comfort your soul!
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Crockpot Creamy Cheese Broccoli Potato Soup
- Total Time: 0 hours
Description
There’s nothing like a warm bowl of Creamy Cheese Broccoli Potato Soup to comfort you on a chilly day. This crockpot version is easy to make, rich, and packed with hearty ingredients. Perfect for busy weeknights, it’s a meal the whole family will love!
Subscribe to our newsletter for cozy, comforting recipes delivered straight to your inbox!
Ingredients
- 4 large potatoes, peeled and diced
- 1 medium onion, diced
- 3 cups broccoli florets (fresh or frozen)
- 3 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or whole milk
- 2 cups shredded cheddar cheese
- 2 tablespoons cream cheese (optional, for extra creaminess)
- 1 teaspoon dried thyme
- ½ teaspoon paprika
- Salt and pepper, to taste
- 2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening, if needed)
- Cooked turkey bacon bits or croutons (optional, for topping)
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Ingredients
- Peel and dice the potatoes, chop the onion, and mince the garlic. If using fresh broccoli, chop into small florets.
- Add to the Crockpot
- Place the potatoes, onion, broccoli, garlic, broth, thyme, paprika, salt, and pepper into the slow cooker.
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until the potatoes and broccoli are tender.
- Blend the Soup
- Once the vegetables are cooked, use an immersion blender to blend the soup until smooth and creamy. (For a chunkier texture, only partially blend.)
- If using a regular blender, blend the soup in batches and return it to the slow cooker.
- Add the Cream and Cheese
- Stir in the heavy cream, cheddar cheese, and cream cheese (if using).
- Cover and let cook on low for another 15-20 minutes, or until the cheese is fully melted and the soup is creamy.
- Thicken the Soup (Optional)
- If you prefer a thicker soup, stir in the cornstarch slurry and cook for an additional 10-15 minutes until thickened.
- Garnish and Serve
- Ladle the soup into bowls and top with bacon bits, croutons, or a sprinkle of parsley.
Notes
- Use Sharp Cheddar: Sharp cheddar adds a bold, cheesy flavor that pairs perfectly with the broccoli and potatoes.
- Don’t Overcook the Cheese: Stir in the cheese at the end to prevent it from curdling.
- Make It Vegan: Swap the cream and cheese with plant-based alternatives, and use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours (on low)
- Cuisine: American
