Name: Creamy Crockpot Cheesy Potato Broccoli Soup
Prep time: 15 min
Cook time: 7 h
Total time: 7 h 15 min
Cuisine: American
Ingredients: 4 cups potatoes, peeled and diced; 3 cups broccoli florets; 2 cups shredded cheddar cheese; 4 oz cream cheese; 4 cups vegetable or chicken broth; 1 medium yellow onion, diced; 3 cloves garlic, minced; 2 tablespoons butter; 1 cup milk or half-and-half; 1 teaspoon salt; 1/2 teaspoon black pepper

When cold weather rolls in or you’re just craving something cozy, this creamy crockpot cheesy potato broccoli soup hits all the right notes. It’s rich, comforting, and loaded with flavor. Whether you’re cooking for your family or meal prepping for the week, this soup comes together with minimal effort and delivers maximum satisfaction.

The velvety texture of the potatoes, combined with the freshness of broccoli and gooey melted cheese, creates a harmony that’s both hearty and wholesome. This is the kind of recipe that turns a slow afternoon into something soul-soothing. And since it all comes together in your crockpot, there’s no need to babysit the stove.

Why You’ll Love This Creamy Crockpot Cheesy Potato Broccoli Soup

This soup brings together everything you want in a comfort dish: it’s creamy, cheesy, and filled with nutrient-packed vegetables. You’ll love how hands-off the process is, thanks to the slow cooker. It’s also kid-friendly, freezer-friendly, and perfect for a warm lunch or easy weeknight dinner.

It pairs well with simple sides or can stand alone as a filling meal. The balance of cheese and vegetables makes it satisfying without being overly heavy, and the leftovers taste even better the next day.

Can I Use Fresh or Frozen Broccoli?

Absolutely. Fresh broccoli gives a vibrant bite and color, especially if you stir it in during the last hour of cooking. But frozen broccoli works just as well, especially for convenience. If using frozen, add it halfway through the cook time to avoid over-softening. Either option blends beautifully with the creamy potato base and cheese.

Ingredients for the Creamy Crockpot Cheesy Potato Broccoli Soup

This recipe keeps things simple and affordable while packing in flavor and comfort. Every ingredient has a purpose, from thickening the base to creating a rich taste.

Potatoes
Broccoli florets
Shredded cheddar cheese
Cream cheese
Vegetable or chicken broth
Yellow onion
Garlic cloves
Butter
Milk or half-and-half
Salt and pepper

The potatoes are the heart of the soup, creating that velvety, filling base. Broccoli florets add color, nutrition, and texture. Shredded cheddar cheese provides that beloved melty richness, while cream cheese adds depth and creaminess.

Broth acts as the liquid base and enhances savory flavor. Yellow onion and garlic build aromatic depth, and butter ties it all together. A splash of milk or half-and-half finishes the soup with a silky consistency. Season with salt and pepper to taste.

Creamy Crockpot Cheesy Potato Broccoli Soup (1)

How To Make the Creamy Crockpot Cheesy Potato Broccoli Soup

Step 1: Prep Your Veggies

Peel and chop your potatoes into small cubes for faster cooking. Dice the onion and mince the garlic. If using fresh broccoli, chop it into bite-sized florets.

Step 2: Load Up the Crockpot

In your crockpot, add the potatoes, onion, garlic, broth, and butter. Set it to cook on low for 6 to 7 hours, or high for about 3 to 4 hours, until the potatoes are tender.

Step 3: Add Broccoli and Cheeses

About an hour before serving, stir in the broccoli florets, cream cheese, and shredded cheddar. Let everything melt and meld together.

Step 4: Blend It Up (Optional)

If you prefer a smoother texture, use an immersion blender to blend some or all of the soup directly in the crockpot. Leave some chunks for a rustic feel, or blend it all for a silky finish.

Step 5: Stir in Milk and Season

Add the milk or half-and-half and stir until combined. Season with salt and pepper to taste. Let the soup warm for another 10 to 15 minutes before serving.

How to Serve and Store This Creamy Crockpot Cheesy Potato Broccoli Soup

This soup feeds about 6 hearty servings, making it a perfect weeknight dinner or meal prep option. Ladle it into bowls and top with extra shredded cheese, a dash of cracked black pepper, or even crumbled bacon if you’re feeling indulgent.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. It also freezes beautifully for up to 3 months. Just reheat gently on the stove or in the microwave, adding a splash of milk if needed to bring back the creaminess.