This Crockpot Potato Broccoli Cheddar Soup is the definition of comfort food! It’s rich, creamy, and packed with hearty potatoes, tender broccoli, and gooey cheddar cheese. The best part? It’s all made in your slow cooker, making this a fuss-free, dump-and-go recipe. Perfect for chilly nights or a comforting family meal, this soup is one you’ll keep coming back to for its ease and flavor.
This Crockpot Potato Broccoli Cheddar Soup has become a staple in our home, especially during the colder months. My husband absolutely loves when I make this—he says it reminds him of cozy Sunday afternoons when we just relax at home. It all started when I was looking for a simple soup that didn’t require much hands-on time but still delivered on flavor. Now, it’s a regular part of our dinner rotation. Our little one loves dipping bread into the soup, and I love how it brings the whole family together at the table!
Why This Crockpot Potato Broccoli Cheddar Soup?
Selling Points:
- Effortless Slow Cooker Magic: Just toss the ingredients into your crockpot, and let it do all the work! No stirring or standing over the stove is required.
- Hearty & Filling: With tender chunks of potatoes, broccoli, and creamy Velveeta cheese, this soup is satisfying and hearty enough for a main course.
- Velvety Texture: The mix of chicken and mushroom soups with cheddar cheese gives this soup a smooth, rich texture that feels indulgent.
- Perfect for Busy Days: This recipe is ideal for those days when you want a homemade meal without the hassle—just set it and forget it!
Ingredients:
- 900 g (2 lbs) frozen broccoli florets
- 3 medium potatoes, peeled and cubed (approx. 650 g / 1.4 lbs)
- 1 medium onion, diced (about 150 g / 0.33 lbs)
- 10 g (2 teaspoons) minced garlic
- 315 ml (1 ⅓ cups) chicken broth
- 57 g (4 tablespoons) butter
- 1 can (300 g / 10.5 oz) cream of chicken soup
- 1 can (300 g / 10.5 oz) cream of mushroom soup
- 225 g (8 oz) Velveeta, cubed
- 6 g (2 teaspoons) flour
- Salt and pepper to taste
Directions:
- Prepare the Broth: In a small bowl, whisk the flour into the chicken broth until it’s fully dissolved and smooth.
- Assemble the Ingredients: In the crockpot, add the frozen broccoli florets, cubed potatoes, diced onion, minced garlic, and butter. Pour in the chicken broth-flour mixture, followed by the cans of cream of chicken and mushroom soups.
- Add the Cheese: Toss in the cubes of Velveeta cheese, ensuring they are evenly distributed throughout the crockpot.
- Cook: Place the lid on the crockpot and set it to cook on high for 4-5 hours. You’ll know it’s ready when the potatoes are tender and the cheese is fully melted into the soup.
- Stir & Serve: Once the cooking time is up, give the soup a good stir to ensure all the ingredients are well combined. Season with salt and pepper to taste. Ladle into bowls and enjoy!
Notes:
- Broccoli Options: Feel free to use fresh broccoli instead of frozen, just adjust the cooking time slightly as fresh broccoli may soften quicker.
- Cheese Alternatives: If you’re not a fan of Velveeta, you can substitute with sharp cheddar or a blend of cheeses for a different flavor.
- Thicker Soup: For a thicker consistency, you can mash some of the potatoes after cooking or add an extra teaspoon of flour to the broth mixture.
- Make It Meat-Free: To make this vegetarian, simply swap out the chicken broth and cream of chicken soup for vegetable broth and a cream-based vegetable soup.
This Crockpot Potato Broccoli Cheddar Soup is sure to become a go-to meal in your household!