Crockpot potato broccoli cheddar soup is a dump-and-go cheese soup: diced russet potatoes, onion and frozen broccoli go in the slow cooker with cubes of Velveeta and butter, then a mix of cream of chicken soup, cream of mushroom soup, broth and garlic is poured over. Five to six hours on LOW turns it into a thick, creamy soup. It serves 6.
How to make it: Layer the potatoes and onion on the bottom, then the frozen broccoli, cheese and butter. Whisk the two soups with the broth, garlic, flour, salt and pepper, pour it over and stir. Cook on LOW for 5 to 6 hours, stirring now and then, until the potatoes are tender.
Why You’ll Love It
- 15 minutes of prep: peel and dice two potatoes, chop an onion, open some cans.
- No thawing: the broccoli goes in frozen.
- Silky, not grainy: processed cheese melts smoothly into the soup.
- Feeds a crowd: six big bowls, with leftovers that reheat well.
Ingredient Notes
Frozen broccoli: 32 ounces, straight from the bag. Frozen florets hold up in the long cook better than fresh.
Russet potatoes: 2, peeled and diced. Yukon Golds work too, skins on if you like.
Cream soups: one can each of cream of chicken and cream of mushroom. For a meatless pot, use cream of celery or cream of potato and vegetable broth.
Velveeta: 16 ounces, cubed. It’s what makes the soup smooth and creamy.
Onion, garlic and butter: 1 chopped yellow onion, 2 minced garlic cloves and 2 tablespoons of butter.
Broth and flour: 2 cups chicken broth and 1 teaspoon flour to help the soup thicken.
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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
- Salt and pepper, to taste
How to Make Crockpot Potato Broccoli Cheddar Soup
1. Layer the vegetables. 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.
2. Mix the soup base. 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.
3. Pour and stir. 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.
4. Slow cook. 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.
5. Check and season. 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.
6. Serve. 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.
Mistakes to Avoid
- Potatoes on top: potatoes take longest, so they go on the bottom, closest to the heat.
- Big potato chunks: dice them small and even or they stay firm while the broccoli goes soft.
- Never stirring: cheese can stick to the sides; give it a stir a few times.
- Salting too early: the soups, broth and cheese are already salty, so taste at the end.
- Fresh broccoli for the full cook: it turns mushy over 6 hours. Use frozen, or add fresh florets for the last hour.
How to Make It Thicker
For a thicker, more velvety soup, blend part of it at the end. Push an immersion blender into one side of the pot and pulse a few times, so some of the potatoes and broccoli break down and the rest stays chunky. Stir and let it sit a few minutes with the lid off.
Variations
- Shredded cheddar: swap some or all of the Velveeta for 2 cups of sharp cheddar, stirred in at the end so it melts smoothly.
- Bacon: top each bowl with crispy bacon bits.
- Ham: stir in diced cooked ham near the end so it just heats through.
- Meatless: cream of celery or cream of potato soup with vegetable broth.
- A little heat: a pinch of cayenne or a few dashes of hot sauce.
If cheddar soup sounds good but you’re in the mood for pasta, Mac and Cheese Soup is ready in about 25 minutes.
Storage & Reheating
Refrigerator: Divide the soup into shallow containers and refrigerate within 2 hours. It keeps 3 to 4 days and thickens as it chills.
Freezer: Cheese and cream soups can turn grainy after freezing, so it’s best eaten fresh.
Reheating: Reheat on the stove with a splash of broth or milk, stirring, until it comes to a boil. Don’t reheat it in the slow cooker.
What to Serve With It
Crusty bread, garlic toast or Southern 3-ingredient cheddar biscuit bites for dunking. For a heartier dinner, pair it with broccoli cheddar stuffed chicken breasts.
More potato soups: Paula Deen’s crockpot potato soup, 5-ingredient slow cooker loaded potato soup, creamy baked potato soup and Irish bacon, cabbage and potato soup.
Frequently Asked Questions
Are potatoes good in broccoli cheddar soup?
Yes. They make it heartier and thicker, and blending a few at the end makes the soup extra creamy.
What is the secret to a smooth cheese soup?
A cheese that melts cleanly. Velveeta stays silky over a long cook; if you use shredded cheddar, stir it in at the end.
Can I use fresh broccoli?
Yes, but add it for the last hour. Fresh florets go mushy over the full cook.
Can I cook it on HIGH?
This recipe is written for LOW, 5 to 6 hours. HIGH cooks the cheese faster and it can stick, so stir more often if you try it.
How do I thicken it?
Blend part of it with an immersion blender, or let it sit uncovered for a few minutes.
Can I freeze it?
It’s better fresh. The cheese and cream soups can turn grainy after thawing.
How long does it keep?
3 to 4 days in the refrigerator. Reheat until it boils.
Final Notes
Potatoes on the bottom, broccoli frozen, a stir now and then, and salt at the end. If you try it with sharp cheddar or ham, tell me in the comments how it turned out.
Crockpot Potato Broccoli Cheddar Soup
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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.
Notes
Nutrition
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Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
