Slow Cooker Potato Broccoli Cheddar Soup

Creamy, comforting, and effortlessly made

This Slow Cooker Potato Broccoli Cheddar Soup is the definition of cozy comfort food. Tender potatoes, fresh broccoli, and sharp cheddar cheese come together in a rich, velvety soup that cooks gently in the slow cooker while you go about your day. It’s perfect for chilly evenings, busy weekdays, or anytime you want a warm, satisfying meal with minimal effort.

Why You’ll Love This Soup

Set-it-and-forget-it slow cooker recipe
Hearty and filling
Family-friendly flavors
Great for meal prep and leftovers
Easily customizable

Ingredients (Serves 6)

Vegetables

1 kg (2 lb) potatoes, peeled and diced
3 cups broccoli florets, chopped
1 medium onion, finely diced
2 cloves garlic, minced
2 medium carrots, grated or finely diced

Liquids & Dairy

4 cups vegetable or chicken broth
1½ cups milk (whole or 2%)
1 cup heavy cream

Seasoning

1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
½ teaspoon paprika
¼ teaspoon nutmeg (optional)

Cheese & Thickener

2½ cups sharp cheddar cheese, freshly shredded
3 tablespoons cornstarch
3 tablespoons cold water

Optional Add-Ins

Cooked bacon bits
Green onions or chives (for garnish)

Instructions

1. Add Ingredients to Slow Cooker

Place the diced potatoes, onion, garlic, carrots, and broth into the slow cooker. Stir to combine.

Cover and cook:

LOW: 6–7 hours
HIGH: 3–4 hours
until potatoes are very tender.

2. Add Broccoli

Add chopped broccoli florets during the last 45 minutes of cooking. This keeps the broccoli tender but vibrant.

3. Blend (Optional)

For a smoother soup, use an immersion blender to blend part of the soup directly in the slow cooker.

Blend fully for a creamy texture
Blend partially for a chunky soup

4. Thicken the Soup

In a small bowl, whisk cornstarch with cold water until smooth. Stir into the soup.

Add milk, cream, salt, pepper, paprika, and nutmeg. Cover and cook on HIGH for 20–30 minutes, until slightly thickened.

5. Add Cheese

Reduce heat to LOW. Gradually stir in the shredded cheddar cheese, one handful at a time, until fully melted and smooth.

Important: Do not boil after adding cheese, or the soup may become grainy.

Serving Suggestions

Serve hot and garnish with:

Extra shredded cheddar
Crispy bacon bits
Chopped chives or green onions

Pair with crusty bread, garlic toast, or a simple green salad for a complete meal.

Tips for the Best Broccoli Cheddar Soup

Use sharp cheddar for maximum flavor.
Shred cheese fresh—pre-shredded cheese may not melt smoothly.
Dice potatoes evenly for consistent cooking.
For extra richness, replace half the milk with more cream.

Variations

Vegetarian Version

Use vegetable broth and skip bacon.

Lighter Option

Use half-and-half instead of cream and reduce cheese slightly.

Extra Protein

Add cooked shredded chicken or ham.

Spicy Twist

Add a pinch of cayenne pepper or diced jalapeños.

Storage & Reheating

Store in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop or in the microwave, stirring often.
Not recommended for freezing due to the dairy content.

Final Thoughts

This Slow Cooker Potato Broccoli Cheddar Soup delivers big comfort with minimal effort. Creamy, cheesy, and loaded with vegetables, it’s a recipe the whole family will love—and one you’ll want to make again and again.