If you’re looking for a creamy, cozy bowl of comfort, this Slow Cooker Broccoli Cheddar Potato Soup delivers big time. Loaded with tender chunks of potato, sweet carrots, and hearty broccoli all blanketed in melty Colby cheddar, every bite is rich, velvety, and deeply satisfying. It’s the kind of slow cooker magic that does all the heavy lifting for you — just a bit of chopping and then you let the flavors mingle and marry. Whether you’re hunting for the ultimate winter warmer, a weeknight dinner, or a crowd-pleasing lunch, this soup will happily become the kitchen hero you didn’t know you were missing.

Ingredients You’ll Need

Slow Cooker Broccoli Cheddar Potato Soup Recipe - Recipe Image

Ingredients You’ll Need

Making Slow Cooker Broccoli Cheddar Potato Soup only takes a handful of everyday ingredients, but each one has a special job. From the sweet bite of carrots to the creamy goodness of Colby cheddar, these ingredients come together to create a soup that’s both outrageously tasty and perfectly textured.

Carrots: Add color, gentle sweetness, and a soft bite that stands up to the creamy broth.
Celery: Gives the soup a subtle earthy flavor and classic soup aroma.
Yellow onion: Infuses the base with savory notes and a light sweetness after slow cooking.
Garlic: Essential for a punch of flavor; mince it finely so it melds right in.
Potatoes: Use starchy potatoes for that dreamy creamy texture and heartiness.
Broccoli florets: Go for bite-sized pieces so they become tender but not mushy, and keep their gorgeous green color.
Dried thyme: A little goes a long way for that warm, herby background note.
Ground white (or black) pepper: Adds subtle heat; white pepper keeps the soup beautifully pale.
Salt: Don’t skimp—this soup needs it to bring out all the deep flavors of the veggies and cheese.
Chicken broth: The backbone of the soup, giving it savory depth. You can substitute vegetable broth for a vegetarian option.
Heavy cream: This adds the luscious, velvety mouthfeel that makes every spoonful a treat.
All-purpose flour: Mixed into the cream, it helps thicken the broth just right.
Colby cheddar cheese: Shred it fresh for the very best melt and flavor—the star of the show!

How to Make Slow Cooker Broccoli Cheddar Potato Soup

Step 1: Prep and Load Up the Slow Cooker

Start by prepping all your veggies—chop the carrots, celery, onions, and broccoli; mince the garlic; and peel and cube your potatoes. Drop them right into your 6-quart slow cooker, and sprinkle in all the dried thyme, pepper, and salt. Pour the chicken broth over everything, give it a gentle stir, pop the lid on, and set it to cook on high for 4 hours. This is where all those individual flavors start to melt into each other and become pure soup bliss.

Step 2: Add the Cheese for the Creamy Magic

After 4 hours, your kitchen is going to smell incredible! Now it’s time for the cheese. Take your freshly shredded Colby cheddar and, in a few batches, sprinkle it across the warm soup, stirring gently each time. This step ensures the cheese melts in silky ribbons rather than clumps, creating that signature creamy goodness that makes Slow Cooker Broccoli Cheddar Potato Soup so irresistible.

Step 3: Creamy Thickening

In a small bowl or large measuring cup, whisk together the heavy cream and flour until smooth. Pour this creamy slurry into the slow cooker and give everything a slow, gentle mix. Replace the lid and let everything cook for another 30 to 45 minutes. This stage thickens your soup beautifully and locks in all those cozy flavors.

Step 4: Serve and Savor

Once the soup is thick, creamy, and piping hot, it’s ready to ladle up! You can serve it straight from the slow cooker while it’s still warm, ensuring every bowl is loaded with tender veggies, gooey cheese, and the perfect amount of creamy broth. Grab your favorite spoons and dig in!

How to Serve Slow Cooker Broccoli Cheddar Potato Soup

Garnishes

A little sprinkle of magic on top never hurt! Dress up your bowls of Slow Cooker Broccoli Cheddar Potato Soup with freshly cracked pepper, extra shredded cheddar, snipped chives, or crisp croutons. These little touches add color, crunch, or a burst of flavor that makes every bite extra special.

Side Dishes

This soup is hearty on its own, but it pairs amazingly well with crusty bread, warm dinner rolls, or even a flaky biscuit for dunking. A crisp green salad adds a refreshing contrast, especially with a tangy vinaigrette to balance all the creaminess.

Creative Ways to Present

Serve the soup in bread bowls for a fun, edible presentation—nothing beats tearing off hunks of soaking bread as you go. For parties or potlucks, ladle it into small mugs or cups for an easy grab-and-go option. You can also top each bowl with a spoonful of roasted broccoli or bacon bits for a fancier touch.

Make Ahead and Storage

Storing Leftovers

Leftover Slow Cooker Broccoli Cheddar Potato Soup keeps beautifully in the fridge. Simply let it cool to room temperature, then transfer to an airtight container. It will stay fresh for up to 4 days—easy to warm up for quick lunches or dinners throughout the week!

Freezing

Because this soup is cream-based, it can separate a bit when frozen, but it’s still totally doable! Pour cooled soup into freezer-safe containers, leaving a little room for expansion. Freeze for up to 2 months. Thaw overnight in the fridge and reheat while stirring to bring everything back together.

Reheating

For best results, reheat soup gently over low to medium heat on the stovetop, stirring often so the cream and cheese stay silky and smooth. If the soup thickens too much, add a splash of broth or milk until you reach your desired consistency.

FAQs

Can I make Slow Cooker Broccoli Cheddar Potato Soup vegetarian?

Absolutely! Just swap out the chicken broth for your favorite vegetable broth. The flavors will still be beautifully rich, and you won’t miss a thing.

What’s the best potato to use for this soup?

Yukon gold potatoes are ideal because they turn velvety and creamy, but russets work too if that’s what you have on hand. Just avoid waxy potatoes since they can get a bit too firm.

Can I use pre-shredded cheese?

Freshly shredded cheese melts more smoothly, but if you’re in a hurry, pre-shredded will do. Just keep in mind that pre-shredded cheese has anti-caking agents that can sometimes prevent the soup from turning as silky as using a block of cheese.

Can I blend the soup for a smooth texture?

For a velvety-smooth bowl, use an immersion blender right in the slow cooker before you add the cheese and cream mixture. Blend as much or as little as you like for your preferred texture.

How do I avoid clumps when adding the flour and cream mixture?

The key is to whisk the cream and flour together until completely smooth before pouring it in, then stir the soup well as you add the mixture. Cooking for at least 30 minutes afterward ensures everything thickens up without any lumps.

Final Thoughts

There’s something incredibly comforting about a pot of Slow Cooker Broccoli Cheddar Potato Soup quietly bubbling away, ready to greet you with bowls of creamy, cheesy happiness. I can’t recommend this one enough—give it a try, and don’t be surprised if it becomes a beloved regular in your kitchen, too!

Slow Cooker Broccoli Cheddar Potato Soup Recipe

★★★★★

4.8 from 11 reviews

Author: lina
Total Time: 5 hours 5 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This Slow Cooker Broccoli Cheddar Potato Soup is a comforting and creamy dish perfect for chilly days. Loaded with vegetables, cheese, and savory flavors, this soup is easy to make and satisfying to enjoy.

Instructions

Prepare Vegetables: Chop carrots, celery, onion, garlic, potatoes, and broccoli as directed. Add them to the slow cooker along with seasonings and broth. Cook on high for 4 hours.
Add Cheese: Sprinkle shredded cheese over the soup in batches, stirring gently to melt and distribute.
Thicken Soup: Whisk together heavy cream and flour. Pour into the slow cooker, stir gently, and continue cooking for 30-45 minutes.
Serve: Ladle the warm soup into bowls and enjoy.