Name: Slow Cooker Cheesy Potato & Broccoli Soup
Prep time: 15 min
Cook time: 6 h 30 min
Total time: 6 h 45 min
Cuisine: American
Ingredients: 4 medium potatoes, peeled and diced; 2 cups broccoli florets; 1 medium onion, chopped; 4 cups chicken broth; 1 cup milk; 2 cups shredded cheddar cheese; 1 tablespoon butter; Salt, to taste; Pepper, to taste

Jump to Recipe·Print Recipe

There’s nothing more comforting than a warm bowl of Slow Cooker Cheesy Potato & Broccoli Soup. I love how this recipe combines tender potatoes, fresh broccoli, and rich cheddar cheese into a creamy, satisfying meal. The slow cooker does most of the work, making it an easy option for busy days while filling my kitchen with an inviting aroma. Whether I’m serving it for a cozy family dinner or enjoying leftovers for lunch, this soup always delivers hearty comfort.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

4 medium potatoes, peeled and diced

2 cups broccoli florets

1 medium onion, chopped

4 cups chicken broth

1 cup milk

2 cups shredded cheddar cheese

Salt and pepper, to taste

1 tablespoon butter

Directions

I place the diced potatoes, chopped onion, and chicken broth into my slow cooker.

I cover and cook on low for 6 hours or on high for 3 hours, until the potatoes are fork-tender.

I add the broccoli florets, butter, and milk, then cover and cook for another 30 minutes until the broccoli is tender.

I use a potato masher to mash some of the potatoes directly in the slow cooker, creating a thicker and creamier texture while leaving plenty of chunks for a hearty bite.

I stir in the shredded cheddar cheese until it melts completely and the soup becomes smooth and creamy.

I season with salt and pepper to taste, then serve the soup hot with extra shredded cheddar on top if I want even more cheesy goodness.

Servings and Timing

Servings: 6

Prep Time: 15 minutes

Cooking Time: 6 hours 30 minutes

Total Time: 6 hours 45 minutes

Calories: Approximately 315 kcal per serving

Variations

I sometimes swap the cheddar for sharp cheddar or a blend of cheddar and Monterey Jack for extra flavor. When I want a little protein, I stir in cooked shredded chicken or diced ham before serving. For a richer soup, I replace part of the milk with heavy cream. If I enjoy a bit of spice, I add a pinch of cayenne pepper or smoked paprika. I also like mixing in carrots or cauliflower to add even more vegetables without changing the comforting character of the soup.

Storage/Reheating

I store any leftover soup in an airtight container in the refrigerator for up to 4 days. When I need to keep it longer, I freeze individual portions for up to 2 months, although the texture may become slightly grainy because of the dairy. I thaw frozen soup overnight in the refrigerator before reheating. To reheat, I warm it gently on the stovetop over low heat, stirring frequently, or heat it in the microwave in short intervals until thoroughly warmed.

FAQs

Can I use frozen broccoli instead of fresh?

I can absolutely use frozen broccoli if that’s what I have available. I simply add it during the final 30 minutes of cooking, just as I would with fresh broccoli.

Can I make this soup vegetarian?

I can easily make this recipe vegetarian by replacing the chicken broth with vegetable broth while keeping the remaining ingredients the same.

How can I make the soup thicker?

I mash more of the cooked potatoes directly in the slow cooker or stir in a small cornstarch slurry if I prefer an even thicker consistency.

What type of cheddar cheese works best?

I find that freshly shredded sharp cheddar melts more smoothly and provides the richest flavor, while pre-shredded cheese may not melt quite as creamy.

Can I prepare the ingredients ahead of time?

I like peeling and dicing the potatoes, chopping the onion, and measuring the remaining ingredients the night before so everything is ready to add to the slow cooker the next day.

Conclusion

I keep coming back to this Slow Cooker Cheesy Potato & Broccoli Soup because it’s rich, creamy, and incredibly easy to prepare. The combination of tender potatoes, fresh broccoli, and melted cheddar creates a comforting meal that’s perfect for weeknight dinners, cozy weekends, or meal prepping ahead. Every bowl is warm, hearty, and full of homemade flavor that I never get tired of enjoying.

📖 Recipe:

Slow Cooker Cheesy Potato & Broccoli Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 6 hours 45 minutes
Yield: 6 servings
Diet: Low Fat

Print Recipe

Description

This Slow Cooker Cheesy Potato & Broccoli Soup is a rich, creamy, and comforting meal made with tender potatoes, fresh broccoli, and melted cheddar cheese. It's an easy slow cooker recipe that's perfect for busy days and cozy family dinners.

Instructions

Add the diced potatoes, chopped onion, and chicken broth to the slow cooker.
Cover and cook on low for 6 hours or on high for 3 hours, until the potatoes are fork-tender.
Add the broccoli florets, butter, and milk. Cover and cook for an additional 30 minutes, until the broccoli is tender.
Mash some of the potatoes directly in the slow cooker with a potato masher, leaving plenty of chunks for texture.
Stir in the shredded cheddar cheese until fully melted and the soup is smooth and creamy.
Season with salt and pepper to taste. Serve hot with extra shredded cheddar cheese if desired.