Crockpot Potato Broccoli Cheddar Soup

Make this Broccoli and Potato Cheese Soup for a comfort food dinner on a cold Winter night. The soup is cooked on high in a slow cooker for 4 hours. This soup is both delicious and easy to make!

The end of November brought cold weather and rainy days. Because of the added layers to stay warm and the drizzle of rain it also brought a laziness to the dinner table. I’ve been stuck in a dinner rut the last few weeks making easy and quick meals. It usually gets to dinner time and we’re both too tired to really think of anything new so it’s something simple.

I am craving comfort food right now. Hearty, creamy and cheesy is what I want. To make a comforting Winter meal that is still simple and quick, I brought out my slow cooker and this Broccoli and Potato Cheese Soup was born.

This soup pretty much is the definition of comfort food. It’s potatoes and onions slow-cooked in broth. Then we’re going to add the broccoli. Add in some cheddar cheese, stir it around and we have an extra creamy soup that is the perfect dish to serve on a cold night. With most soups, I always suggest adding some crusty bread, or a leftover Thanksgiving dinner roll so you can dip it in the soup.

Enjoy, and hope you stay warm!

Make this Broccoli and Potato Cheese Soup for a comfort food dinner on a cold Winter night. The soup is cooked on high in a slow cooker for 4 hours. This soup is both delicious and easy to make!

Why You’ll Love This Recipe:

People will love this Crockpot Potato Broccoli Cheddar Soup because it’s a creamy, comforting, and easy-to-make dish that’s packed with rich flavors and hearty ingredients.

The combination of melted Velveeta cheese, cream of chicken and mushroom soups, and a savory blend of potatoes, broccoli, and onion creates a smooth, indulgent texture that’s perfect for cozy dinners.

With minimal prep and a slow cooker doing most of the work, this soup is ideal for busy days when you want a delicious, filling meal without spending much time in the kitchen.

Plus, the addition of Velveeta adds that irresistibly creamy, cheesy goodness that everyone loves, making it a crowd-pleaser for both kids and adults alike!

Key Ingredients:

Frozen broccoli – This is the perfect choice for slow-cooked soups, as it holds up well and adds a nice texture and flavor without getting mushy.

Idaho potatoes – These starchy potatoes break down beautifully during cooking, giving the soup its thick, hearty base.

Cream of chicken and cream of mushroom soups – These canned soups add creaminess and depth of flavor, making the broth rich and savory.

Yellow onion and garlic – These aromatics provide a savory foundation, enhancing the overall taste of the soup.

Chicken broth – Adds liquid and a subtle savory base that complements the creaminess of the soups and cheese.

Velveeta cheese – This processed cheese melts smoothly, giving the soup its signature creamy and cheesy texture.

Butter – Adds richness and helps to meld the flavors together.

Flour – A small amount of flour helps to slightly thicken the soup as it cooks, creating a luxurious, velvety consistency.

Crockpot Potato Broccoli Cheddar Soup

Ingredients:

32 oz frozen broccoli (fresh doesn’t stand up well)

2 Idaho potatoes cut up

1 can of cream of chicken

1 can of cream of mushroom

1 small sliced yellow onion

2 cloves garlic minced (1.5 tsp)

1 (14 oz) can of chicken broth

1/4 stick butter

1 block Velveeta cheese

1 Tsp flour

Salt and pepper to taste

How to make it:

Peel potatoes, mince garlic, slice the onion finely, and throw it all in crock along with everything else. Velvetta breaks up best of cut in small blocks.

Cook on high for 4-5 hrs or until potatoes and broccoli are to taste.

Notes:

Frozen Broccoli vs. Fresh:

Frozen broccoli works best for this soup because it holds its shape and texture better during the slow cooking process.

Fresh broccoli tends to break down and become mushy in the slow cooker, which is why frozen is preferred.

If you do use fresh, consider adding it toward the end of cooking to avoid overcooking.

Potato Type:

Idaho potatoes are recommended for this recipe because they are starchy and will break down nicely, thickening the soup as it cooks.

If you prefer a slightly chunkier soup, you can use Yukon Gold potatoes, which are waxier and hold their shape better.

Velveeta Cheese:

Velveeta is used in this recipe for its creamy, smooth melting properties.

If you prefer a more natural cheese, you can substitute it with cheddar cheese, but be aware that it may not melt as smoothly and could result in a slightly grainier texture.

Grating the cheese will help it melt more evenly.

Flour to Thicken:

The flour in this recipe helps to thicken the soup and create a velvety consistency.

If you’d like a thicker soup, you can add a little more flour or use cornstarch as a thickener (mix 1 tablespoon cornstarch with 2 tablespoons of water and stir it in toward the end of cooking).

Adjusting Seasoning:

Taste the soup before serving and adjust the salt and pepper to your liking.

Depending on the brand of cream soups and chicken broth you use, the soup may already be salty enough, so taste and adjust accordingly.

You can also add a pinch of garlic powder or onion powder for extra flavor.

Making it Vegan/Vegetarian:

To make this soup vegetarian or vegan, you can swap out the cream of chicken soup for cream of mushroom soup (many brands offer vegetarian versions), use vegetable broth instead of chicken broth, and substitute the Velveeta with a vegan cheese or nutritional yeast for a cheesy flavor without dairy.

Freezing Leftovers:

This soup freezes well! To freeze, allow it to cool completely, then store in an airtight container in the freezer for up to 3 months.

To reheat, thaw overnight in the fridge and warm on the stove, adding a splash of broth or milk to adjust the consistency.

Optional Add-ins:

You can add extras to customize the soup to your taste! Consider stirring in cooked bacon or ham for added protein and flavor.

You can also top each serving with a sprinkle of shredded cheddar cheese, croutons, or green onions for added texture and color.

Nutrition Information:

Serving Size: 1 cup (approximately)

Frequently Asked Questions:

Can I use fresh broccoli instead of frozen?

While the recipe recommends frozen broccoli because it holds up better in a slow cooker, you can use fresh broccoli if you prefer.

Just be mindful of the cooking time, as fresh broccoli may cook faster than frozen.

What can I substitute for Velveeta cheese?

If you don’t have Velveeta, you can substitute it with another type of processed cheese or even shredded cheddar cheese.

Adjust the quantity to taste, as the creaminess may vary.

Is there a way to make this soup vegetarian?

Yes, you can make this soup vegetarian by using vegetable broth instead of chicken broth and opting for cream of mushroom soup without chicken or using a vegetarian cream soup base.

Can I add other vegetables or ingredients to this soup?

Certainly! You can customize this soup by adding vegetables like carrots or cauliflower, or you can include cooked diced chicken or bacon for extra flavor and protein.

Can I cook this soup on low heat for a longer time?

Yes, you can cook the soup on low heat for a longer duration, such as 7-8 hours, if you prefer a longer cooking time.

Just ensure that the potatoes and broccoli are tender to your liking.

Can I use a different type of cheese instead of Velveeta?

Yes, you can substitute Velveeta cheese with cheddar cheese or another melting cheese of your choice.

Adjust the quantity to achieve your desired level of cheesiness.

What can I use instead of cream of chicken and cream of mushroom soups?

If you prefer not to use canned soups, you can make a homemade cream soup base using butter, flour, and milk or cream.

There are many recipes available online for homemade cream soup replacements.

Can I add other seasonings or herbs to enhance the flavor?

Absolutely! You can customize the flavor by adding herbs like thyme, rosemary, or parsley, as well as seasonings like paprika or red pepper flakes to give the soup a little kick.

Adjust seasonings to taste.

Do I need to thaw the frozen broccoli before adding it to the slow cooker?

No, there’s no need to thaw the frozen broccoli.

You can add it directly to the slow cooker, and it will cook while the soup simmers.

Can I use a different type of onion if I don’t have a yellow onion?

Yes, you can substitute a yellow onion with a white onion or even a sweet onion if that’s what you have on hand.

The choice of onion can slightly affect the flavor but should work well in this recipe.