Introduction
There’s nothing more comforting than a bowl of warm, creamy soup, and this Crockpot Potato Broccoli Cheddar Soup delivers just that! This slow-cooked, hearty soup is packed with tender potatoes, broccoli, and cheesy goodness. The best part? It’s incredibly easy to make—just toss the ingredients in your crockpot and let it do all the work! Whether it’s a chilly night or you just need a comforting meal, this soup will warm you from the inside out. It’s perfect for busy days when you need a satisfying dinner without much effort.
Ingredients:
- 32 oz frozen broccoli (frozen works best, as fresh becomes too soft)
- 2 Idaho potatoes, peeled and cut into chunks
- 1 can (10.5 oz) cream of chicken soup
- 4 cups chicken broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 1 cup heavy cream or half-and-half
- 1/4 cup sour cream (optional, for extra creaminess)
- Croutons or bacon bits (optional, for garnish)
Preparation:
Step 1: Prep the Ingredients
Peel and chop the Idaho potatoes into bite-sized chunks. Gather your other ingredients—no need to thaw the frozen broccoli; it will cook perfectly in the crockpot.
Step 2: Add Ingredients to the Crockpot
Place the frozen broccoli and chopped potatoes in the bottom of the crockpot. Pour in the can of cream of chicken soup and the chicken broth. Stir gently to combine.
Step 3: Season the Soup
Add the garlic powder, onion powder, salt, and pepper to the crockpot. Give everything a quick stir to ensure the seasonings are evenly distributed.
Step 4: Slow Cook
Cover the crockpot with the lid and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The potatoes should be fork-tender, and the broccoli should be soft.
Step 5: Add Cheese and Cream
In the last 30 minutes of cooking, add the shredded cheddar cheese and heavy cream (or half-and-half). Stir until the cheese melts and blends smoothly into the soup. You can also stir in sour cream for added richness, though this is optional.
Step 6: Blend (Optional)
If you prefer a smoother soup, use an immersion blender to puree some or all of the soup to your desired consistency. Alternatively, you can transfer a portion to a regular blender, blend, and return it to the crockpot.
Step 7: Adjust Seasoning
Taste the soup and adjust the seasoning with additional salt and pepper if needed.
Step 8: Serve
Ladle the soup into bowls and top with croutons or bacon bits for extra flavor and texture. Serve hot and enjoy!
Cooking Notes:
- If you like thicker soup, reduce the chicken broth by 1 cup.
- For a vegetarian version, substitute the cream of chicken soup with cream of mushroom soup and use vegetable broth instead of chicken broth.
- If you prefer your soup chunky, skip the blending step.
- If your soup is too thick, thin it out with a little extra broth or milk.
Serving Suggestions:
- Serve with crusty bread or buttery biscuits for a complete meal.
- Pair with a fresh green salad for a lighter side dish.
- Top with extra cheddar cheese or a drizzle of hot sauce for added flavor.
Tips:
- Use block cheese and shred it yourself—it melts better than pre-shredded cheese.
- For added depth, sauté some onions and garlic in butter and add them to the crockpot.
- If you’re making this soup for meal prep, store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.
Prep Time:
10 minutes
Cooking Time:
6-8 hours on LOW or 3-4 hours on HIGH
Total Time:
6 hours 10 minutes (LOW) or 3 hours 10 minutes (HIGH)
Nutritional Information (Per Serving):
- Calories: 350
- Protein: 12g
- Sodium: 850mg
Conclusion
This Crockpot Potato Broccoli Cheddar Soup is everything you want in a cozy, satisfying meal—rich, creamy, and full of flavor. Thanks to the crockpot, it’s a no-fuss dish that you can set and forget, making it perfect for busy weeknights or lazy weekends. Whether you enjoy it chunky or blended, this soup is guaranteed to become a family favorite. Plus, the combination of cheese, potatoes, and broccoli makes it both hearty and nutritious. Give it a try, and you’ll have a new go-to comfort food recipe!
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Crockpot Potato Broccoli Cheddar Soup
- Total Time: 6 hours 10 minutes (LOW) or 3 hours 10 minutes (HIGH)
Ingredients
- 32 oz frozen broccoli (frozen works best, as fresh becomes too soft)
- 2 Idaho potatoes, peeled and cut into chunks
- 1 can (10.5 oz) cream of chicken soup
- 4 cups chicken broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 1 cup heavy cream or half-and-half
- 1/4 cup sour cream (optional, for extra creaminess)
- Croutons or bacon bits (optional, for garnish)
Instructions
Step 1: Prep the Ingredients
Peel and chop the Idaho potatoes into bite-sized chunks. Gather your other ingredients—no need to thaw the frozen broccoli; it will cook perfectly in the crockpot.
Step 2: Add Ingredients to the Crockpot
Place the frozen broccoli and chopped potatoes in the bottom of the crockpot. Pour in the can of cream of chicken soup and the chicken broth. Stir gently to combine.
Step 3: Season the Soup
Add the garlic powder, onion powder, salt, and pepper to the crockpot. Give everything a quick stir to ensure the seasonings are evenly distributed.
Step 4: Slow Cook
Cover the crockpot with the lid and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The potatoes should be fork-tender, and the broccoli should be soft.
Step 5: Add Cheese and Cream
In the last 30 minutes of cooking, add the shredded cheddar cheese and heavy cream (or half-and-half). Stir until the cheese melts and blends smoothly into the soup. You can also stir in sour cream for added richness, though this is optional.
Step 6: Blend (Optional)
If you prefer a smoother soup, use an immersion blender to puree some or all of the soup to your desired consistency. Alternatively, you can transfer a portion to a regular blender, blend, and return it to the crockpot.
Step 7: Adjust Seasoning
Taste the soup and adjust the seasoning with additional salt and pepper if needed.
Step 8: Serve
Ladle the soup into bowls and top with croutons or bacon bits for extra flavor and texture. Serve hot and enjoy!
- Prep Time: 10 minutes
- Cook Time: 6-8 hours on LOW or 3-4 hours on HIGH
Nutrition
- Calories: 350
- Sodium: 850mg
- Protein: 12g