This Easy Broccoli Cheddar Soup made in the crockpot is hearty, delicious, and totally a comfort food classic that saves time by cooking all day in your slow cooker! Tender russet potatoes, broccoli, and onions are slow-simmered in a thick and creamy broth with Velveeta cheese, cream of chicken soup, and cream of mushroom soup. The result? A creamy, cheesy soup that’s bursting with flavor and ideal for cold evening meals! Pair it with a hunk of crusty bread on the side, or use even more cheese on top, for a meal that’s guaranteed to warm you from the inside out.
I like this soup on busy days when I want something soothing and filling without hours in the kitchen. The slow cooker does all the heavy lifting for you: walking away at this point, the flavors will marry together beautifully while you go about your day. Ready to get started? Today, we’re diving into this easy, cheesy goodness!
Why You’ll Love This Recipe
- Hands-Off Cooking: The slow cooker does the work, so it’s an easy, set-it-and-forget-it recipe.
- Creamy and Cheesy: Velveeta cheese brings a rich creamy texture to this soup—oh so good!
- Hearty and Filling: With potatoes, broccoli, and a creamy broth, this soup is comforting and filling.
- Great for Meal Prep: Make a big pot and eat leftovers all week long!
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Key Ingredients
For the Soup:
- Frozen Broccoli: The soup’s star vegetable, bringing color, flavor, and nutrition.
- Russets: Peeled and diced to lend heft and aid in thickening the soup.
- Cream of Chicken Soup: Contributes creaminess and savory depth.
- Cream of Mushroom Soup: Adds extra creaminess and an understated earthy flavor.
- Yellow Onion: Chopped and thrown in for a taste of sweetness and flavor.
- Garlic: For flavor with a little kick.
- Chicken Broth: Forms the base, making a delightful, savory broth.
- Velveeta Cheese: Adds to the creaminess of the melted soup and gives a cheesy flavor.
- Butter: Contributes richness and aids in melding the flavors.
- Flour: Helps thicken the soup, giving it a creamy consistency.
Seasonings:
- Salt & Pepper: These two are a must—when seasoned properly, they can elevate the taste of the soup significantly.
Full list of ingredients with amounts and instructions is under the recipe card.
Crockpot Potato Broccoli Cheddar Soup Instructions
Prepare the Vegetables
- Peel and cut the russet potatoes into bite-size pieces. Dice the yellow onion and set both aside.
- Place the diced potatoes and chopped onions in a large slow cooker and spread them over the bottom.
- Pour the frozen broccoli florets over the top of the potatoes. Dot the cubed Velveeta cheese and butter over the vegetables.
Mix the Soup Base
- In a large mixing bowl, combine 1 can of cream of chicken soup, 1 can of cream of mushroom soup, minced garlic, and chicken broth.
- Add in the flour, salt, and pepper, and whisk to incorporate into the mixture until it is smooth and fully mixed.
Cooking Tip: Whisking the flour into the liquid mixture ahead of time will also help you avoid lumps in the soup.
Pour Over the Vegetables
- Pour the soup mixture over the vegetables and cheese in the slow cooker.
- Gently stir to distribute the soup base over the vegetables with a spoon.
Cook on Low
- Put the lid on the slow cooker and cook on LOW for 5-6 hours. Stir the soup intermittently so the cheese melts throughout and does not stick to the sides of the slow cooker.
Pro Tip: If you are short on time, you can cook the soup on HIGH for 3-4 hours instead! Just make sure to stir it more frequently so that it doesn’t burn.
Check for Doneness and Adjust Seasoning
- Check the potatoes and broccoli after 5 to 6 hours to make sure they’re tender. The potatoes should be fork-tender, and the broccoli should be soft but not mushy.
- Taste the soup and adjust the seasoning with more salt and pepper, if needed.
Serve
- Spoon out the hot soup into bowls and serve right away.
- For added cheesiness, sprinkle with shredded cheddar cheese or dust with finely chopped fresh parsley or crispy bacon bits, if using.
- Serve with crusty bread or garlic toast for a complete meal.
Tips for Success
- Don’t Overcook the Broccoli: If you’re adding frozen broccoli, you can throw it in with the potatoes at the beginning so it cooks evenly. However, if you like firmer broccoli, add it halfway through cooking time.
- Cut the Potatoes Into Even Cubes: By cutting the potatoes into equally sized pieces, they will cook at the same rate, resulting in perfectly tender potatoes from edge to edge.
- Adjust Consistency: If the soup is too thick, splash in a little chicken broth to thin it. If it’s too thin, let it cook uncovered for the last 30 minutes so some of the liquid evaporates.
Serving Suggestions
This Crockpot Potato Broccoli Cheddar Soup is delicious on its own, but here are some ideas to take your meal up a notch:
- Extra Cheese On Top: Add a layer of shredded cheddar or Monterey Jack cheese for extra cheesiness.
- Crusty Bread or Garlic Toast: Serve alongside a piece of crusty bread, garlic toast, or dinner rolls for dipping.
- Load on Crispy Bacon Bits: Top it all off with crispy bacon bits for a salty, crunchy contrast.
- Green Onions or Chives: Sprinkle with chopped green onions or chives for a splash of color and a touch of freshness.
Storage and Reheating Tips
- Storage: Transfer any unused soup to an airtight container and store in the refrigerator for up to 3 days.
- Freezing: This soup can be frozen, but note that the texture of the potatoes and broccoli may change slightly after thawing. To freeze, cool the soup completely, transfer to a freezer-safe container, and freeze for up to 3 months. Defrost in the refrigerator overnight before reheating.
- Reheat: In a medium pot over medium heat, stirring occasionally, until warmed through. If the soup has become too thick, stir in a splash of chicken broth or milk to loosen it up.
Variations and Modifications
- Add Some Protein: For an extra punch of protein and heartiness, add cooked, shredded chicken or crumbled sausage.
- Make It Spicy: Sprinkle in red pepper flakes or a few shakes of hot sauce into the soup base for a kick.
- Lighter Option: Use low-sodium or low-fat cream of chicken and mushroom soups for a healthier version.
- Dairy-Free: Use dairy-free cream of chicken soup, dairy-free cheese, and a non-dairy milk substitute to make this soup dairy-free.
Final Thoughts
This Ultimate Comfort Food Crockpot Potato Broccoli Cheddar Soup is made in your slow cooker! The blend of tender potatoes, savory broccoli, and that creamy, cheesy goodness is bound to become a family favorite. Serve it with a side of crusty bread and extra cheese, and you have a cozy, satisfying meal that works for any day of the week!
And savor every creamy, cheesy spoonful!
Crockpot Potato Broccoli Cheddar Soup
Ingredients
- 32 oz frozen broccoli
- 2 russet potatoes peeled and diced
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 yellow onion chopped
- 2 cloves garlic minced
- 2 cups chicken broth
- 2 tbsp butter
- 16 oz Velveeta cheese cubed
- 1 tsp flour
- to taste salt and pepper
Instructions
- Place the diced russet potatoes and chopped yellow onion into the bottom of your slow cooker. Add the frozen broccoli florets on top of the potatoes. Scatter the cubed Velveeta cheese and butter evenly over the vegetables.
- In a large mixing bowl, combine cream of chicken soup, cream of mushroom soup, minced garlic, and chicken broth. Sprinkle in flour, salt, and pepper, and whisk everything together until the mixture is smooth.
- Pour the soup mixture over the vegetables, cheese, and butter in the slow cooker. Gently stir everything together to ensure the soup base coats all the ingredients evenly.
- Cover the slow cooker with the lid and set it to cook on LOW for 5-6 hours. Stir occasionally to help the cheese melt evenly and prevent any sticking to the sides of the slow cooker.
- Once the cooking time is up, check the potatoes and broccoli to ensure they’re tender. Taste the soup and adjust the seasoning with additional salt and pepper if needed.
- Ladle the hot soup into bowls and serve immediately. For extra cheesiness, top each bowl with shredded cheddar cheese, a sprinkle of fresh parsley, or crispy bacon bits. Pair with a side of crusty bread or garlic toast.