There is nothing more comforting than a warm bowl of rich, creamy soup on a chilly day. This Crockpot Broccoli Cheddar Potato Soup is the epitome of comfort food. It’s incredibly easy to make, loaded with tender potatoes, fresh broccoli, and a velvety smooth cheddar cheese sauce. Forget the store-bought versions or restaurant takeout; this recipe delivers that beloved Panera-style flavor right from your own kitchen, with minimal effort. Simply let your slow cooker do all the work.
We’ve perfected this recipe to ensure it’s not just easy, but absolutely foolproof. Get ready to create the most luxurious, cheesy, and satisfying soup you’ve ever tasted.
Why This is the Best Crockpot Broccoli Cheddar Potato Soup
This isn’t just another soup recipe; it’s a masterclass in creamy, cheesy perfection. The secret lies in a few key details that prevent the common pitfalls of grainy cheese sauces and bland flavor. By layering flavors and using the right ingredients, this Crockpot Broccoli Cheddar Potato Soup stands out as exceptionally delicious. It’s a true set-it-and-forget-it meal that tastes like you’ve been simmering it on the stove all day.
Key Ingredients for the Perfect Cheesy Soup
The quality of your ingredients directly impacts the final result. Here’s what you need and why:
Potatoes: Russet vs. Yukon Gold
We recommend using Russet potatoes for this recipe. Their high starch content breaks down beautifully during the slow cooking process, helping to naturally thicken the soup and create a wonderfully creamy texture. Yukon Golds are a good alternative if you prefer a slightly firmer potato.
Broccoli: Fresh or Frozen?
Fresh broccoli florets offer the best flavor and texture. However, frozen broccoli works perfectly well in a pinch. If using frozen, there’s no need to thaw it first; just add it directly to the crockpot during the last 30 minutes of cooking to prevent it from becoming too soft.
The Cheese: The Secret to a Smooth Melt
For the smoothest, most flavorful cheese sauce, always use a block of sharp cheddar cheese that you shred yourself. Pre-shredded cheeses are often coated with anti-caking agents that can make your soup grainy when melted. Sharp cheddar provides a robust flavor that stands up to the other ingredients.
The Creamy Base: A Trio of Goodness
A combination of evaporated milk, heavy cream, and a touch of cream cheese creates an unbelievably rich and stable base. The evaporated milk adds creaminess without thinning the soup, while the heavy cream provides luxurious richness. The cream cheese is our secret weapon—it not only adds a tangy depth but also helps stabilize the cheese sauce, ensuring it melts perfectly without breaking.
How to Make Crockpot Broccoli Cheddar Potato Soup Step-by-Step
Making this soup is as simple as layering ingredients and letting the slow cooker work its magic. Follow these steps for guaranteed success.
- Combine the Base Ingredients: In the basin of your crockpot, add the diced potatoes, chopped onion, minced garlic, and chicken broth. Stir everything together and season generously with salt and pepper.
- Slow Cook: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are completely tender and can be easily pierced with a fork.
- Blend for Creaminess: Use an immersion blender to blend about half of the soup directly in the crockpot. This step is crucial for creating a thick, creamy base while still leaving plenty of chunky potatoes for texture. If you don’t have an immersion blender, carefully transfer a few cups of the soup to a regular blender, blend until smooth, and return it to the crockpot.
- Add the Dairy and Broccoli: Stir in the evaporated milk, heavy cream, and cubed cream cheese until the cream cheese is fully melted and integrated. Add the fresh broccoli florets, stir, cover, and continue to cook on high for another 30 minutes, or until the broccoli is tender-crisp.
- Melt the Cheese: This is the final, most important step. Turn off the heat on your crockpot. Add the shredded cheddar cheese in small handfuls, stirring constantly until each addition is fully melted before adding the next. This slow, gentle process prevents the cheese from clumping or becoming oily.
- Serve and Enjoy: Taste the soup and adjust seasoning if needed. Serve your delicious Crockpot Broccoli Cheddar Potato Soup hot, garnished with extra cheese, bacon bits, or fresh chives.
Tips for the Creamiest, Dreamiest Soup
- Shred Your Own Cheese: As mentioned, this is the number one rule for a smooth, non-grainy cheese sauce.
- Don’t Boil the Cheese: Adding the cheese off the heat is essential. Boiling dairy and cheese can cause it to curdle or separate.
- Thicken if Needed: If you prefer an extra-thick soup, you can create a slurry by whisking together 2 tablespoons of cornstarch with 2 tablespoons of cold water. Stir the slurry into the soup before you add the cheese and let it cook for another 15 minutes to thicken.
- Taste and Adjust: Always taste your soup before serving. It might need a little extra salt, a dash of black pepper, or even a pinch of smoked paprika for added depth.
Delicious Variations to Try
While this recipe is fantastic as is, feel free to customize it to your liking! For a different take on a cozy classic, you might enjoy this White Chicken Lasagna Soup.
- Add Protein: Stir in some cooked, crumbled bacon or shredded rotisserie chicken at the end for a heartier meal.
- Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce for a little kick.
- Different Cheeses: Try a blend of cheddar and Monterey Jack, or add some Gruyère for a nutty flavor. For another cheesy favorite, check out this Slow Cooker French Dip Sandwich recipe.
What to Serve with Your Soup
This soup is a meal in itself, but it pairs wonderfully with a few simple sides. Serve it with crusty bread for dipping, a fresh green salad, or a classic grilled cheese sandwich. For a fun, cheesy appetizer to go along with it, these Bacon Cheeseburger Pinwheels are always a crowd-pleaser.
Storing and Reheating Leftovers
This soup stores beautifully, making it perfect for meal prep.
- To Store: Allow the soup to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days.
- To Reheat: Reheat the soup gently on the stovetop over medium-low heat, stirring frequently until warmed through. Avoid microwaving, as the high heat can cause the cheese sauce to separate.
Frequently Asked Questions
Absolutely! To make a vegetarian version of this soup, simply substitute the chicken broth with an equal amount of high-quality vegetable broth.
Yes, you can use frozen broccoli. Add it directly to the crockpot (no need to thaw) during the last 30-45 minutes of cooking to ensure it becomes tender without turning mushy.
The easiest way to thicken the soup is to blend more of the potatoes with an immersion blender. For an even thicker consistency, you can stir in a cornstarch slurry (2 tablespoons of cornstarch mixed with 2 tablespoons of cold water) before you add the cheese.
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat it gently in a saucepan over low heat, stirring often. Avoid the microwave, as it can cause the cheese sauce to separate.
Russet potatoes are the best choice because their high starch content breaks down to naturally thicken the soup and create a creamy texture. Yukon Gold potatoes are a good second choice.
This usually happens for two reasons: using pre-shredded cheese with anti-caking agents, or adding the cheese when the soup is too hot. To prevent this, always shred your own cheese from a block and add it after turning off the heat, stirring gently until it melts.
More Cozy Soup Recipes You’ll Love
Crockpot Broccoli Cheddar Potato Soup (The Ultimate Creamy Recipe)
Ingredients
Equipment
Method
- Combine the diced potatoes, chopped onion, minced garlic, and chicken broth in a 6-quart or larger crockpot. Season with salt and pepper and stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are very tender.
- Use an immersion blender to partially blend the soup until it reaches your desired consistency. For a creamier base, blend about half the soup.
- Stir in the evaporated milk, heavy cream, and cubed cream cheese until the cream cheese has fully melted. Add the broccoli florets.
- Cover and cook on high for an additional 30 minutes, or until the broccoli is tender.
- Turn off the crockpot. Slowly stir in the shredded cheddar cheese, one handful at a time, until all the cheese is melted and the soup is smooth.
- Taste and adjust seasoning if necessary. Serve hot.
Notes
Tip 2: Do not let the soup boil after adding the dairy and cheese, as this can cause it to curdle. Add the cheese with the crockpot turned off for a perfectly smooth melt.
Share Your Creation!
We are so excited for you to try this Crockpot Broccoli Cheddar Potato Soup recipe! It’s a hug in a bowl that your whole family will love. If you make it, please leave a comment below and let us know what you think. We’d also love for you to share your beautiful soup creations with us on Pinterest!
