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Slow Cooker Potato Broccoli Cheddar Soup

Slow Cooker Potato Broccoli Cheddar Soup

Warm, creamy, and deeply comforting — the kind of soup that quietly simmers all day and welcomes everyone home.

There’s something about a pot of creamy soup bubbling away in the slow cooker that instantly softens the whole day. Slow Cooker Potato Broccoli Cheddar Soup is one of those recipes that feels gentle and grounding — rich without being heavy, familiar without being boring. It’s the soup you make when the weather cools, when you want supper to take care of itself, or when everyone just needs a bowl of comfort.

This recipe leans into simple pantry ingredients and lets time do the work. The potatoes become tender, the broccoli stays bright, and the cheddar melts into a silky, cozy broth that tastes like it came straight from a small-town café.

🛒 Ingredient Overview

Potatoes (4–5 cups, diced)

Russet potatoes give the soup body and help naturally thicken it as they cook. Yukon Golds add a slightly buttery flavor.

Broccoli Florets (2–3 cups)

Fresh or frozen both work. Broccoli balances the richness with freshness and color.

Onion (1 small, diced)

Adds gentle sweetness and depth that builds slowly during cooking.

Garlic (2 cloves, minced)

Optional but lovely — it adds warmth without overpowering the soup.

Chicken Broth (4 cups)

Forms the savory base. Vegetable broth works well too.

Milk (1½–2 cups)

Keeps the soup creamy but light.

Heavy Cream (½–1 cup)

Optional, for extra richness and that velvety finish.

Cheddar Cheese (2–2½ cups, shredded)

Sharp cheddar gives the best flavor and melts smoothly.

Butter & Flour (for thickening)

Creates a gentle roux that gives the soup structure.

Seasonings

  • Salt

  • Black pepper

  • Garlic powder (optional)

👩‍🍳 Step-by-Step Cooking Instructions

⭐ Step 1 — Load the Slow Cooker

Add diced potatoes, broccoli, onion, garlic, and chicken broth to the slow cooker.
Season lightly with salt and pepper.

⭐ Step 2 — Slow Cook

Cover and cook:

  • LOW: 6–7 hours

  • HIGH: 3–4 hours

Cook until potatoes are very tender.

⭐ Step 3 — Make the Roux

About 30 minutes before serving, melt butter in a small saucepan.
Whisk in flour and cook 1–2 minutes until lightly golden.

⭐ Step 4 — Add Milk & Thicken

Slowly whisk milk into the roux until smooth.
Pour mixture into the slow cooker and stir gently.

⭐ Step 5 — Add Cheese

Gradually stir in shredded cheddar cheese until melted and creamy.

⭐ Step 6 — Finish with Cream

Stir in heavy cream if using.
Let cook 10–15 minutes until thick and velvety.

⭐ Step 7 — Serve

Taste and adjust seasoning.
Serve hot with crusty bread or crackers.

❓ 20 Frequently Asked Questions

1. Can I use frozen broccoli?
Yes — no need to thaw.

2. What potatoes work best?
Russet or Yukon Gold.

3. Can I make it vegetarian?
Yes — use vegetable broth.

4. Can I skip the roux?
Yes — soup will be thinner but still good.

5. Can I blend it smooth?
Yes — blend partially or fully.

6. Does it reheat well?
Very well.

7. Can I use pre-shredded cheese?
Yes, but freshly shredded melts smoother.

8. Can I add carrots?
Yes — adds sweetness.

9. Can I make it thicker?
Mash some potatoes or add more cheese.

10. Can I make it lighter?
Use all milk, skip cream.

11. Can I add bacon?
Yes — stir in cooked bacon at the end.

12. Is it kid-friendly?
Absolutely.

13. Can I freeze it?
Yes, but texture may change slightly.

14. Can I add cauliflower?
Yes — replaces some broccoli nicely.

15. Does cheese ever get grainy?
Avoid boiling after adding cheese.

16. Can I add spices?
Paprika or mustard powder works well.

17. How long does it last?
3–4 days refrigerated.

18. Can I double it?
Yes, if your slow cooker is large enough.

19. Can I use cream of soup instead?
Yes, as a shortcut.

20. What should I serve with it?
Bread, rolls, or a simple salad.

💡 20 Helpful Tips

1. Dice potatoes evenly.
2. LOW heat gives best texture.
3. Add cheese slowly.
4. Don’t boil after cheese.
5. Stir gently.
6. Sharp cheddar gives best flavor.
7. Mash potatoes for thickness.
8. Fresh pepper adds warmth.
9. Let soup rest before serving.
10. Add salt gradually.
11. Milk keeps soup smooth.
12. Use crockpot liner for easy cleanup.
13. Broccoli added early stays tender.
14. Taste before serving.
15. Cream is optional, not required.
16. Leftovers thicken overnight.
17. Add splash of milk when reheating.
18. Keep warm setting for serving.
19. This soup is forgiving.
20. Simple ingredients shine best.

🧊 10 Storage & Reheating Tips

  1. Store in airtight containers

  2. Refrigerate up to 4 days

  3. Reheat gently on stovetop

  4. Stir often while reheating

  5. Add milk or broth if thick

  6. Avoid boiling

  7. Freeze only if needed

  8. Thaw overnight before reheating

  9. Reheat only what you’ll eat

  10. Serve hot for best texture

🔐 20 Recipe Secrets

  1. Potatoes thicken naturally.

  2. Slow cooking builds depth.

  3. Cheddar melts best at low heat.

  4. Milk balances richness.

  5. Cream adds luxury, not necessity.

  6. Broccoli brightens the dish.

  7. Roux prevents grainy texture.

  8. Fresh cheese melts smoother.

  9. Gentle heat protects dairy.

  10. This soup improves overnight.

  11. Simple seasoning works best.

  12. Comfort food should feel calm.

  13. One pot keeps it peaceful.

  14. No rushing needed.

  15. This recipe feeds a crowd.

  16. Leftovers are gold.

  17. Perfect for cold days.

  18. Classic flavors never fail.

  19. Serve warm, not piping hot.

  20. This soup feels like home.