It all started on one of those chilly, overcast Sundays when the idea of leaving my cozy blanket cocoon seemed downright offensive. I wanted something warm, comforting, and easy to make—without standing over the stove for an hour. That’s when I remembered my trusty crockpot, a lifesaver on lazy days.
Growing up, my mom used to make the most amazing potato and cheddar soup, rich, velvety, and indulgent. But as I got older (and became more health-conscious), I wanted to create a version that gave me all the nostalgic flavors without the guilt. Enter: this Crockpot Broccoli Potato Cheddar Soup. It’s the perfect fusion of childhood comfort and adult practicality. Plus, it sneaks in extra veggies without sacrificing taste—always a win in my book!
One spoonful, and I was transported back to cozy evenings at home, wrapped in a warm blanket with a bowl of steaming cheesy broccoli and potato soup. The best part? This recipe practically cooks itself, making it an easy snack for work meal prep or a satisfying dinner after a long day. If you’re looking for a potato broccoli soup healthy enough to fit into your balanced diet yet decadent enough to feel like a treat, you’re in for a real delight!
Why You’ll Love This Dish
1. Ridiculously Easy to Make
There’s nothing better than a meal that practically cooks itself. Just toss everything into the crockpot and let it do the magic. No babysitting required!
2. Rich, Cheesy, and Creamy (Without the Guilt!)
This potato and cheddar soup is incredibly creamy but uses healthier swaps to keep it from feeling too heavy. No need to drown it in excessive butter and cream.
3. Nutrient-Packed Comfort Food
Unlike traditional creamy soups that rely on heavy cream, this version is loaded with broccoli, potatoes, and cheddar cheese—giving you fiber, vitamins, and a touch of indulgence.
4. Meal Prep & Freezer-Friendly
Make a big batch and freeze the leftovers! It reheats beautifully, making it the perfect easy snack for work or a stress-free dinner.
5. Perfect for Picky Eaters
Have kids (or adults) who refuse to eat veggies? The cheesy goodness masks the broccoli so well that even the pickiest eaters won’t complain!
6. Customizable to Fit Your Diet
Want it lighter? Use low-fat cheese and milk. Prefer it richer? Add more cheddar. Need it gluten-free? Just skip the flour. So many ways to make it your own!
7. Pairs Well with Everything
Serve it with crusty bread, a fresh salad, or a side of crispy bacon for an extra treat. The possibilities are endless!
Ingredients You’ll Need
Main Ingredients:
- 3 cups broccoli florets (fresh or frozen)
- 4 medium potatoes, peeled and diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 cups vegetable broth (or chicken broth)
- 1 ½ cups milk (or unsweetened almond milk)
- 2 cups shredded cheddar cheese
- ½ teaspoon paprika
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 1 tablespoon butter or olive oil
- 1 tablespoon flour or cornstarch (for thickening, optional)
Optional Add-Ins:
- ½ teaspoon red pepper flakes for a little kick
- ½ teaspoon mustard powder for extra depth
- ½ cup cooked bacon bits for smoky flavor
Equipment Needed:
- Crockpot (Slow Cooker)
- Sharp knife & cutting board
- Ladle for serving
- Blender (optional, if you prefer a smoother texture)
How to Make This Recipe
Step 1: Prep Your Ingredients
Chop your potatoes into bite-sized cubes, mince the garlic, dice the onion, and break the broccoli into small florets.
Step 2: Load Up the Crockpot
Throw the potatoes, broccoli, onion, and garlic into the crockpot. Pour in the vegetable broth, add the butter, and sprinkle in paprika, salt, and pepper. Give it a quick stir.
Step 3: Let It Cook
Cover and cook on low for 6 hours or high for 3 hours until the potatoes are fork-tender.
Step 4: Blend for Creaminess (Optional)
If you prefer a super creamy texture, use an immersion blender to blend part of the soup. Or, transfer half to a blender and puree before adding it back.
Step 5: Add the Cheese & Milk
Stir in the shredded cheddar cheese and milk. If the soup is too thin, mix flour or cornstarch with a bit of cold water and stir it in.
Step 6: Serve & Enjoy!
Ladle the warm, cheesy soup into bowls, garnish with extra cheese, and serve with warm crusty bread.
Notes & Extra Tips
1. Want a Low-Carb Version?
Swap potatoes for cauliflower to keep it keto-friendly while still achieving a creamy consistency.
2. Instant Pot Version?
You can easily turn this into an Instant Pot Cheddar Broccoli Soup by pressure cooking everything (except cheese and milk) for 8 minutes, then stirring in the cheese afterward.
3. Make It Extra Thick & Creamy
For an ultra-rich texture, blend more of the soup or add a little extra shredded cheese.
4. Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove over medium heat or microwave in 30-second bursts, stirring in between.
5. Freezing Tips
Let the soup cool completely, then freeze in portion-sized containers. When ready to eat, thaw overnight in the fridge and reheat on the stove.
6. Perfect Pairings
Serve this Crockpot Cheddar Broccoli Potato Soup with a side of garlic bread, a crisp green salad, or some homemade croutons for a complete meal.
Bonus Pro Tips for the Recipe
- Use Fresh Ingredients for Maximum Flavor – Fresh broccoli and high-quality cheddar cheese make all the difference.
- Shred Your Own Cheese – Pre-shredded cheese contains anti-caking agents that may affect the texture.
- For a Vegan Version – Use plant-based milk, dairy-free cheese, and vegetable broth.
- Don’t Skip the Garlic and Onion – They add an extra depth of flavor.
- Make it Spicy – Add a pinch of cayenne pepper or red pepper flakes.
Nutritional Breakdown
- Calories: 250 per serving
- Protein: 12g
- Carbs: 30g
- Fats: 10g
- Fiber: 4g
Soup-er Questions & Answers
What can I serve with this soup?
Crusty bread, garlic toast, or a fresh green salad.
Can I make this in an Instant Pot?
Yes! Pressure cook on high for 8 minutes, then stir in the cheese and milk.
How do I make it creamier?
Blend half the soup or add extra cheese.
Can I freeze this soup?
Yes! Let it cool, then store in freezer-safe containers.
