Crock Pot Broccoli Cheddar Potato Soup

Can't decide between broccoli cheddar soup and loaded potato soup? Have both! This Crock Pot Broccoli Cheddar Potato Soup is thick, cheesy and packed with veggies, and it's the kind of bowl you'll crave all winter.

Two comfort classics in one bowl: broccoli cheddar soup meets loaded potato soup. Creamy, cheesy and loaded with veggies. The potatoes give the soup a thick, hearty body, while the broccoli adds color and freshness. It's a great way to get the whole family eating more vegetables without anyone complaining, especially once the cheese goes in.

Why You’ll Love This Recipe

• Two classic soups in one bowl
• Sneaks in plenty of veggies
• Easily made vegetarian with veggie broth
• Creamy without being too heavy

Ingredients for Broccoli Cheddar Potato Soup

• 1 1/2 lbs (680 g) Yukon Gold potatoes, peeled and diced
• 4 cups (350 g) broccoli florets, chopped small
• 1 medium onion, diced
• 2 carrots, finely diced
• 3 cloves garlic, minced
• 4 cups (960 ml) chicken or vegetable broth
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp ground nutmeg
• Salt and pepper, to taste
• 1/4 cup (57 g) butter
• 1/4 cup (30 g) all-purpose flour
• 2 cups (480 ml) half-and-half
• 2 1/2 cups (250 g) sharp cheddar cheese, shredded
• Toppings: crispy turkey bacon, shredded cheddar, small broccoli florets

Ingredient Notes

• Broccoli: Chop florets small so they fit on a spoon. Peel and dice the stems too; they add great texture.
• Half-and-half: It keeps the soup rich but lighter than heavy cream. Whole milk works in a pinch.
• Cheddar: Use sharp or extra-sharp cheddar for the boldest cheesy flavor.

Full measurements and printable instructions are in the recipe card below.

How to Make Broccoli Cheddar Potato Soup

Step 1

Add potatoes, onion, carrots, garlic, broth and seasonings to the crock pot. Cover and cook on LOW 4-5 hours or HIGH 2 1/2 hours.

Step 2

Add the broccoli, cover and cook 1 more hour on LOW (30 minutes on HIGH) until tender.

Step 3

Meanwhile melt butter in a saucepan, whisk in flour, cook 1 minute, then whisk in half-and-half until thick and smooth.

Step 4

Stir the cream mixture into the soup. Use an immersion blender to pulse a few times for a thick but chunky texture.

Step 5

Add the cheddar a handful at a time, stirring until melted.

Step 6

Season to taste and serve with turkey bacon and extra cheese.

Tips for the Best Results

• Add the broccoli later so it stays bright green and doesn't turn mushy.
• Pulse the soup just a few times with an immersion blender to keep it chunky.
• A pinch of nutmeg makes the cheese taste even richer.

Variations to Try

• Add diced ham or shredded chicken for extra protein.
• Swap half the potatoes for cauliflower to lighten it up.
• Serve it in hollowed-out bread bowls for a cafe-style treat.

What to Serve With It

Pair this soup with a toasted grilled cheese, crusty sourdough or garlic breadsticks. It's also wonderful served in bread bowls for a cozy weekend lunch.

Storage and Reheating

Shred your own cheddar from a block; pre-shredded cheese can make the soup grainy. Store leftovers in an airtight container in the fridge and reheat gently on the stove over medium-low heat, stirring often.

Frequently Asked Questions

Can I use frozen broccoli?

Yes. Add frozen florets during the last 45 minutes; no need to thaw.

Is this soup vegetarian?

It is if you use vegetable broth and skip the turkey bacon topping.

Why is my cheese soup grainy?

Usually from pre-shredded cheese or overheating. Shred from a block and stir it in at the end.

Final Thoughts

Cheesy, cozy and secretly full of vegetables. This one is sure to become a weeknight staple.

Print