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!