You know those days when you just need a big, warm hug in a bowl? That’s exactly what this Crock Pot Broccoli Cheddar Potato Soup is—pure comfort food magic. I swear, the moment I catch a whiff of that cheesy, creamy goodness simmering away, I’m instantly transported back to my mom’s kitchen on chilly Sunday afternoons. The best part? It practically cooks itself while you go about your day. No babysitting pots, no frantic stirring—just dump, set, and forget. And oh, that velvety texture! It’s like the potatoes, broccoli, and cheddar conspired to create the coziest spoonful you’ll ever taste. Trust me, this soup has saved more than a few weeknight dinners in my house.

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Why You’ll Love This Crock Pot Broccoli Cheddar Potato Soup

Listen, I don’t blame you if you fall head-over-heels for this soup—it’s happened to all of us! Here’s why it’s a total game-changer:

Dump-and-go magic: Toss everything in the crock pot before work, and come home to a house smelling like a cozy café.
Creamy dreaminess: That cheddar swirls through every bite like a cheesy hug for your taste buds.
One-pot wonder: Minimal cleanup means more time for seconds (and thirds… no judgment).
Kid-approved: Even my broccoli-phobic nephew licks the bowl clean—that’s the potato-cheese power play at work!

Seriously, this soup is the culinary equivalent of your favorite sweatpants—comfortable, reliable, and always hitting the spot.

Ingredients for Crock Pot Broccoli Cheddar Potato Soup

Here’s the lineup for cheesy perfection—trust me, every ingredient pulls its weight:

4 cups peeled and diced potatoes (I like Yukon Golds – they hold their shape but get beautifully tender)
2 cups chopped broccoli florets (fresh is best – those little tree tops soak up all the cheesy goodness)
1 small onion, diced (no big chunks – we’re going for melt-in-your-mouth texture here)
3 cups chicken or vegetable broth (homemade if you’ve got it, but boxed works in a pinch)
1 cup heavy cream (don’t skimp – this is what makes it luxuriously creamy)
2 cups shredded cheddar cheese (buy blocks and shred yourself – pre-shredded won’t melt as smooth)
1/2 teaspoon garlic powder (the secret flavor booster)
1/2 teaspoon salt (adjust to taste after cooking)
1/4 teaspoon black pepper (freshly cracked if you’re feeling fancy)

See? Nothing fancy, just real ingredients that work together like old friends at a dinner party.

Equipment You’ll Need

Don’t worry—you probably already have everything! Here’s your quick checklist:

Your trusty crock pot (mine’s a 6-quart, but any size works)
A good knife (for tackling those potatoes and broccoli)
Cutting board (the bigger, the better—less mess!)
Measuring cups (eyeballing works, but I like precision with the cream)

That’s it—no fancy gadgets needed for this cozy masterpiece.

How to Make Crock Pot Broccoli Cheddar Potato Soup

Okay, let’s get this cozy magic happening! I promise it’s easier than remembering your WiFi password. Just follow these steps, and you’ll be swimming in creamy, cheesy goodness in no time.

Step 1: Prep the Vegetables

First things first – grab those potatoes and peel them (or don’t – I sometimes leave the skins on for extra texture). Dice them into bite-sized cubes – about 1/2 inch works perfectly. Too big, and they won’t cook evenly; too small, and they’ll turn to mush. For the broccoli, chop those florets into little tree-like pieces – trust me, nobody wants giant broccoli chunks floating around. The onion? Just a fine dice will do – we’re aiming for flavor without any crunchy surprises.

Step 2: Slow Cook the Base

Now the fun part – toss everything except the cream and cheese into your crock pot! I like to layer the potatoes on bottom since they take longest to cook. Pour in the broth – it should just barely cover the veggies. No swimming pools here! Set it on low for 6 hours if you’re patient (best flavor), or high for 3 if you’re hangry. Either way, resist the urge to peek – we’re trapping all that good steam and flavor inside.

Step 3: Add Cream and Cheese

Here comes the magic! Stir in the heavy cream and shredded cheddar – and yes, you gotta stir really well unless you want weird cheese clumps. Trust me, I learned that lesson the hard way. Now let it cook another 30 minutes uncovered – this lets everything get friendly and melty. Want it extra creamy? Take an immersion blender and pulse a few times (but leave some chunks for texture!). The smell at this point will have your stomach growling like a bear.

Tips for the Best Crock Pot Broccoli Cheddar Potato Soup

After making this soup more times than I can count, here are my hard-earned secrets for broccoli cheddar perfection:

Fresh is best: Frozen broccoli works in a pinch, but fresh gives better texture – no mushy florets!
Salt smart: Wait until the end to season – broth and cheese add saltiness you don’t expect.
Potato check: Pierce with a fork at 5 hours – they should be tender but not falling apart.
Cheese magic: Take the soup off heat when adding cheese to prevent grainy texture.

Follow these, and you’ll avoid all my past soup disasters (like the infamous “broccoli mush incident of 2018”).

Variations of Crock Pot Broccoli Cheddar Potato Soup

Listen, my recipe is perfect as-is (if I do say so myself), but play around with these fun twists when you’re feeling adventurous:

Bacon boost: Toss in crispy crumbles at the end – because everything’s better with bacon.
Cauliflower swap: Replace half the potatoes for a lighter version (still crazy creamy!).
Spice it up: A dash of smoked paprika or cayenne gives it a nice little kick.
Extra veggies: Throw in some carrots or celery with the onions for bonus nutrition.

The beauty of this soup? It’s like your favorite sweater – comfy but ready to dress up when you want!

Serving Suggestions

Oh, let’s talk about the perfect pairings! My absolute must-have? A crusty baguette for dipping—those crispy edges are made for scooping up cheesy goodness. For lighter days, a simple side salad with tangy vinaigrette cuts through the richness beautifully.

Storing and Reheating Crock Pot Broccoli Cheddar Potato Soup

Now, here’s the beautiful thing about this soup—it tastes even better the next day! Just pop leftovers into an airtight container (I’m partial to mason jars for single servings) and they’ll keep happily in the fridge for 3 days. When reheating, go low and slow—medium power in the microwave with frequent stirring, or gentle heat on the stovetop. This prevents the cheese from separating. If it does look a little grainy, don’t panic! A splash of warm milk or cream and a good whisk will bring it right back to silky perfection. Pro tip: Freeze individual portions for up to 3 months—perfect for those “I need comfort food NOW” emergencies!

Nutritional Information

Okay, let’s talk numbers—but I’ll keep it real! This broccoli cheddar potato soup is pure comfort food, not health food (though broccoli totally counts as a vegetable, right?). Here’s the general scoop per serving, but remember: Nutritional values are estimates and vary based on ingredients used.

We’re looking at about 320 calories per generous bowl, with that glorious cheddar contributing 12g of protein to keep you full. Yes, there’s cream and cheese – that’s what makes it taste like a warm hug! The potatoes and broccoli bring fiber (3g) to the party too. If you’re watching sodium, you might want to use low-sodium broth since cheese already packs a salty punch.

Now, let’s be honest – nobody eats this soup for the nutrition facts. We eat it because it’s creamy, dreamy, soul-warming deliciousness that makes rainy days and bad moods disappear. Everything in moderation, right?

Frequently Asked Questions

Can I use frozen broccoli?
Absolutely! Just thaw and drain it well first—frozen broccoli tends to release more water. I’d even chop it smaller than fresh since it softens more during cooking. But between you and me? Fresh florets give that perfect “just-tender” bite we all crave.

How do I thicken the soup?
If it’s too thin (hey, it happens!), try blending half the soup—the potatoes will work their starchy magic. No blender? Mix 1 tbsp cornstarch with 2 tbsp cold water, then stir it in during the last 30 minutes. Works like a charm!

Can I make it dairy-free?
You bet! Swap the cheddar for vegan cheese (look for meltable varieties) and use coconut cream instead of heavy dairy. The texture changes slightly, but it’ll still be deliciously creamy. My dairy-free friend swears by this version!

Try this recipe and share your results in the comments!

Irresistible Crock Pot Broccoli Cheddar Potato Soup

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A creamy and comforting soup made with broccoli, cheddar cheese, and potatoes, slow-cooked to perfection in a crock pot.

Author: Kitchen Hub
Prep Time: 15 mins
Cook Time: 6 hours
Total Time: 6 hours 15 mins
Yield: 6 servings 1x
Category: Soup
Method: Slow Cooking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

4 cups peeled and diced potatoes
2 cups chopped broccoli florets
1 small onion, diced
3 cups chicken or vegetable broth
1 cup heavy cream
2 cups shredded cheddar cheese
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Add potatoes, broccoli, onion, and broth to the crock pot.
Cover and cook on low for 6 hours or high for 3 hours.
Stir in heavy cream, cheddar cheese, garlic powder, salt, and pepper.
Cover and cook for an additional 30 minutes until cheese is melted.
Blend partially for a creamier texture if desired.
Serve hot.

Notes

Use fresh broccoli for best results.
Adjust seasoning to taste.
Store leftovers in an airtight container for up to 3 days.

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 4g
Sodium: 480mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 12g
Cholesterol: 55mg