This hearty soup takes just a few minutes to prep and your crockpot does all the work! Made with tender potatoes, fresh broccoli, and lots of real cheese – no processed ingredients needed. It’s a comforting, creamy soup that your whole family will love!
- This soup combines everything you love about loaded baked potatoes and broccoli cheddar soup in one bowl. The potatoes cook until perfectly tender while helping thicken the soup naturally. The broccoli stays bright and fresh-tasting, and everything gets coated in a rich, cheesy broth that will have you going back for seconds!
- One of the best things about this recipe is how the slow cooker does all the work. Just prep your vegetables, add them to the pot with some broth, and let your crockpot turn them into a velvety, flavorful soup. At the end, we’ll stir in cream and freshly grated cheese for the perfect finish.
Fresh broccoli florets give the best texture and color in this soup. Cut them into bite-sized pieces so they’re easy to eat. You can use frozen broccoli in a pinch – just add it straight from the freezer near the end of cooking time so it doesn’t get mushy.
Yukon Gold potatoes are my top choice for this soup. Their creamy, buttery texture is perfect, and they help thicken the soup naturally as they cook. Cut them into evenly-sized cubes for consistent cooking. You can substitute Russet potatoes if that’s what you have on hand.
This classic trio (also called mirepoix) creates the flavor foundation of our soup. The onion adds sweetness, carrots provide color and natural sweetness, and celery brings a savory note. Many grocery stores sell pre-chopped mirepoix to save prep time!
Fresh minced garlic adds essential flavor depth. I recommend 3-4 cloves, but feel free to add more if you’re a garlic lover. In a pinch, you can substitute 1 teaspoon garlic powder.
This gives our soup its rich, velvety texture. While you could use half-and-half for a lighter version, heavy cream provides the best silky smooth consistency and helps prevent curdling during the long cooking time.
Sharp cheddar cheese gives this soup its bold, cheesy flavor. It’s important to shred your own cheese rather than using pre-shredded – it melts much better and creates a smoother soup. Feel free to mix in some medium cheddar if you want a milder flavor.
- Add diced potatoes, onions, carrots, and celery to your crockpot. Season with salt, pepper, and dried thyme.
- Pour in chicken broth, just enough to cover the vegetables. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
- In the last hour, add your broccoli florets – this keeps them bright green and perfectly tender.
- During the final 30 minutes:
- Stir in heavy cream
- Gradually add shredded cheese, stirring between additions
- Season to taste with salt and pepper
- Don’t add the cheese too early – it can separate during long cooking times
- Grate your cheese fresh – pre-shredded cheese has anti-caking agents that can make your soup grainy
Store leftover soup in an airtight container in the refrigerator for up to 4 days. The soup will thicken considerably as it cools – this is normal! When reheating, add a splash of cream or broth to reach your desired consistency. Heat gently over medium-low heat or microwave in short intervals, stirring frequently.
- Add cheese gradually and stir between each addition to ensure it melts smoothly
- Watch your broccoli cooking time – adding it later keeps it bright green
- The soup will thicken as it cools. Feel free to add extra broth or cream
Can I make this ahead?
Yes! The soup reheats beautifully. Just be aware it will thicken in the fridge.
Can I freeze this soup?
I don’t recommend freezing as cream-based soups can separate when thawed.
Can I use frozen broccoli?
Absolutely! Add it in the last hour – no need to thaw first.
- Crispy bacon bits
- Extra shredded cheese
- Diced ham
- Sour cream
- Chives or green onions
- Croutons
- Oyster crackers
This cozy soup takes just minutes to prep and your crockpot does all the work! A rich, cheesy comfort food your whole family will love, made with real ingredients and no processed cheese!
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Servings: 8
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 4 cups fresh broccoli florets
- 1 large yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 2 cups heavy cream
- 3 cups sharp cheddar cheese, freshly grated
- 2 teaspoons dried thyme
- 1 teaspoon garlic powder
- Kosher salt
- Fresh cracked pepper
- Extra shredded cheddar
- Chopped chives or green onions
- Croutons (optional)
- Place diced potatoes, onion, carrots, and celery in the crockpot. Add minced garlic, thyme, garlic powder, and a pinch of salt and pepper.
- Pour chicken broth over vegetables, just enough to cover.
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
- Add broccoli florets during the last hour of cooking.
- In the final 30 minutes:
- Stir in heavy cream
- Add shredded cheese gradually, stirring between additions
- Season to taste with salt and pepper
- Serve hot, garnished with extra cheese, chives, and croutons if desired.
- Shred your own cheese for best melting results
- Don’t add cheese until the end to prevent separation
- Soup will thicken as it cools
- Serving Size: 1/8 of soup
- Calories: 425
- Fat: 28g
- Carbohydrates: 32g
- Protein: 18g
- Fiber: 4g
- Sodium: 680mg
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