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A close-up shot of the creamy potato soup base after being partially blended in the crockpot, showing the texture of the tender potatoes.

Crockpot Broccoli Cheddar Potato Soup (The Ultimate Creamy Recipe)

The ultimate Crockpot Broccoli Cheddar Potato Soup recipe! This easy slow cooker soup is incredibly creamy, cheesy, and packed with tender potatoes and broccoli. A perfect, comforting meal for any night of the week.
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Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 45 minutes
Servings: 8 servings
Course: Dinner, Main Course, Soup
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Russet potatoes peeled and diced into 1/2-inch cubes
  • 1 medium yellow onion chopped
  • 3 cloves garlic minced
  • 4 cups chicken broth low-sodium
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper freshly ground
  • 12 oz evaporated milk
  • 1 cup heavy cream
  • 4 oz cream cheese cubed
  • 4 cups fresh broccoli florets cut into bite-sized pieces
  • 3 cups sharp cheddar cheese freshly shredded

Equipment

  • 1 Crockpot (6-quart or larger)
  • 1 Immersion blender Or a regular blender
  • 1 Cheese Grater

Method
 

  1. 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.
  2. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are very tender.
  3. Use an immersion blender to partially blend the soup until it reaches your desired consistency. For a creamier base, blend about half the soup.
  4. Stir in the evaporated milk, heavy cream, and cubed cream cheese until the cream cheese has fully melted. Add the broccoli florets.
  5. Cover and cook on high for an additional 30 minutes, or until the broccoli is tender.
  6. 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.
  7. Taste and adjust seasoning if necessary. Serve hot.

Notes

Tip 1: For the best results, use a block of cheddar cheese and shred it yourself to avoid the anti-caking agents in pre-shredded cheese, which can cause a grainy texture.
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.