On those chilly days when you crave something warm, comforting, and soul-satisfying, this Creamy Crockpot Cheesy Potato Broccoli Soup checks all the boxes. It’s rich, velvety, and loaded with tender chunks of potato, vibrant broccoli florets, and melted cheddar cheese. Best of all? Your slow cooker does most of the work.

Perfect for busy weeknights or cozy weekends, this soup brings together the best of both worlds: hearty vegetables and irresistible cheesy goodness. Whether you’re meal prepping or feeding a hungry crowd, this bowl of warmth will become a repeat request at the table.

Why You’ll Love This Creamy Crockpot Cheesy Potato Broccoli Soup

Hands-off cooking: The crockpot allows flavors to develop slowly while you go about your day.
Family-friendly: Even picky eaters can’t resist the cheesy, creamy flavor.
Make-ahead magic: This soup tastes even better the next day.
Customizable: Add bacon, shredded chicken, or extra veggies to make it your own.
Perfect texture: Creamy without being too heavy, thanks to a blend of potatoes and cheese.

Preparation Phase & Tools to Use

To make this delicious soup with ease, gather the following kitchen essentials:

Crockpot (Slow Cooker): This is the star of the show, cooking everything low and slow to meld flavors perfectly without needing constant attention.
Immersion Blender or Potato Masher: To partially blend the soup and achieve that creamy texture while keeping chunks intact.
Cutting Board & Knife: For chopping potatoes, broccoli, onion, and garlic evenly.
Measuring Cups & Spoons: Ensure perfect balance of broth, cream, and seasonings.
Cheese Grater: Freshly shredded cheese melts better and prevents clumping.

With these tools on hand, you’ll breeze through the prep and let the slow cooker work its magic.

Ingredients for the Creamy Crockpot Cheesy Potato Broccoli Soup

Each ingredient plays an essential role in building flavor and texture:

Russet Potatoes: The creamy base begins here. Potatoes thicken the soup naturally while adding a comforting heartiness.
Fresh Broccoli Florets: Adds texture, nutrition, and that lovely green color.
Shredded Cheddar Cheese: Sharp cheddar gives richness and depth.
Onion & Garlic: The aromatic base that enhances every bite.
Chicken or Vegetable Broth: A flavorful liquid foundation that ties everything together.
Heavy Cream: To finish with silky, creamy luxury.
Butter & Olive Oil: For sautéing and flavor balance.
Salt, Pepper, Paprika (optional): Season to taste and boost complexity.

How To Make the Creamy Crockpot Cheesy Potato Broccoli Soup

Step 1: Prep the Vegetables

Peel and chop the russet potatoes into bite-sized chunks. Roughly chop the broccoli into florets. Dice the onion and mince the garlic.

Step 2: Layer in the Crockpot

Add potatoes, onion, garlic, and broth to the crockpot. Cover and cook on low for 4-5 hours or until the potatoes are fork-tender.

Step 3: Blend for Creaminess

Using an immersion blender, blend about half the soup in the crockpot. This gives the soup a creamy base while keeping texture. Alternatively, use a potato masher if you prefer a more rustic consistency.

Step 4: Add Broccoli

Stir in the chopped broccoli and continue cooking on low for another 30-45 minutes, until the broccoli is tender but still vibrant.

Step 5: Stir in the Cheese & Cream

Reduce heat to warm. Add shredded cheddar cheese, heavy cream, and butter. Stir until melted and fully combined.

Step 6: Season & Serve

Taste and adjust with salt, pepper, and a sprinkle of paprika if desired. Serve hot, topped with extra cheese or a pinch of crushed red pepper.

Serving and Storing Creamy Crockpot Cheesy Potato Broccoli Soup

Serve this soup with crusty bread, garlic toast, or a simple side salad for a complete meal. It also pairs wonderfully with grilled cheese for the ultimate comfort food combo.

To store, let it cool completely before transferring to airtight containers. Refrigerate for up to 4 days, or freeze for up to 2 months. Reheat gently on the stove or in the microwave, stirring to restore creaminess.

Frequently Asked Questions

Can I use frozen broccoli instead of fresh?

Yes! Add it in the same way during the last 30-45 minutes of cooking. No need to thaw first.

How do I make this vegetarian?

Simply use vegetable broth instead of chicken broth. The rest of the ingredients are vegetarian-friendly.

Can I use milk instead of heavy cream?

You can use whole milk or half-and-half, but keep in mind it will result in a lighter, less creamy texture.

What’s the best way to thicken the soup?

Blending part of the soup with the potatoes is the most natural way to thicken it. If needed, a cornstarch slurry can help.

Can I prep this ahead of time?

Absolutely. You can chop the veggies a day ahead and store them in the fridge. You can also cook the entire soup, store, and reheat when ready to serve.