This Cheddar Broccoli Potato Soup is the ultimate comfort food—creamy, cheesy, and packed with veggies!

It’s an easy crockpot recipe that fills your kitchen with warmth and your bowl with flavor.

Why You’ll Love This Recipe

Crockpot simplicity – Let your slow cooker do the work.

Loaded with veggies – Potatoes, broccoli, carrots, celery, and onion.

Ultra creamy – Thanks to heavy cream and plenty of cheddar.

Family-approved – A hit with both kids and adults.

Customizable toppings – Croutons, chives, and extra cheese!

What You’ll Need (Ingredient Highlights)

Yukon Gold potatoes – Creamy texture and buttery flavor.

Fresh broccoli florets – Added at the end to keep vibrant.

Cheddar cheese – Sharp and freshly shredded for best melt.

Heavy cream – Adds richness and velvety texture.

Garlic, onion, carrots, celery – Classic soup base flavors.

Chicken broth – Forms a flavorful base.

Dried thyme & garlic powder – Adds herby depth.

Pro Tips Before You Start

Use freshly grated cheese – Pre-shredded won’t melt as smoothly.

Cut broccoli small – For even cooking in the last hour.

Don’t overcook the cream – Stir in near the end to avoid curdling.

Add cheese gradually – Stir between additions for the creamiest finish.

How to Make Cheddar Broccoli Potato Soup

Step 1: Load the Crockpot
Place 2 lbs cubed Yukon Gold potatoes, 1 diced onion, 2 diced carrots, 2 diced celery stalks, 4 minced garlic cloves, 2 tsp dried thyme, 1 tsp garlic powder, and a pinch of salt and pepper into your crockpot.

Step 2: Add Broth and Cook
Pour in 6 cups of chicken broth, enough to just cover the vegetables.

Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.

Step 3: Add Broccoli
In the last hour of cooking, stir in 4 cups fresh broccoli florets.

Step 4: Make it Creamy
During the final 30 minutes, stir in 2 cups heavy cream.

Then slowly add 3 cups sharp cheddar cheese, a bit at a time, stirring after each addition until melted and smooth.

Season with salt and pepper to taste.

Step 5: Serve and Garnish
Ladle into bowls and garnish with extra cheddar, chopped chives or green onions, and croutons if you like.

What to Serve It With

A crusty baguette or garlic bread

Grilled cheese sandwiches

A light green salad for contrast

Variations / Substitutions

Use cauliflower instead of potatoes for a lower-carb option.

Swap vegetable broth for a vegetarian version.

Add cooked bacon or ham for extra heartiness.

Try a blend of cheeses like Gruyère or Fontina for deeper flavor.

Storage & Leftovers

Fridge: Store in an airtight container for up to 4 days.

Freezer: Freeze in portions up to 2 months (note: texture may slightly change).

Reheat: Warm gently over low heat; stir to recombine if separated.

FAQs

Can I use frozen broccoli?
Yes! Add it during the last 30–40 minutes of cooking.

What’s the best potato for this soup?
Yukon Golds hold their shape and create a creamy texture.

Can I blend the soup?
Absolutely! Blend partially or fully for a smoother consistency.

Is this soup gluten-free?
Yes, as long as your broth and cheese are certified gluten-free.

Can I make it on the stovetop instead?
Yes! Simmer all veggies in broth for about 25–30 minutes, then finish with cream and cheese.

Can I prep this ahead of time?
Definitely—chop veggies the day before and refrigerate in an airtight container.

Final Thoughts

This Cheddar Broccoli Potato Soup is everything you want in a comfort meal—warm, rich, and cheesy.

Whether you’re curled up on the couch or feeding a crowd, this slow cooker soup brings joy by the spoonful.