Warm, velvety, and weeknight‑easy, this slow cooker potato broccoli cheddar soup is loaded with tender Idaho potatoes, broccoli, and melty cheese. Toss everything in the crockpot, walk away, then finish with cheese for a silky, crowd‑pleasing bowl. Serve with crusty bread or a crisp salad for a complete meal.
When the weather turns cool and you want a dinner that practically cooks itself, slow cooker potato broccoli cheddar soup is the answer. This creamy crockpot soup delivers comforting flavor with minimal prep: dice a couple of potatoes, open a few pantry staples, and let gentle heat work its magic. The result is a thick, cheesy soup that’s smooth and satisfying without babysitting a pot on the stove.
If you’re feeding a crowd, this recipe scales well and reheats beautifully. It also welcomes tweaks—swap cheeses, add extra veggies, or bring some heat with chili flakes. Pair your slow cooker potato broccoli cheddar soup with crusty bread, Homemade Garlic Bread, or a Classic Caesar Salad for a restaurant‑style combo at home
Why This Broccoli Cheddar Soupe Recipe Works
- Set‑and‑forget method: Layer, cook, stir—your slow cooker handles the heavy lifting while you get on with your day.
- Ultra‑creamy texture: Velveeta melts smoothly and resists splitting; a touch of flour adds body for that velvety mouthfeel.
- Balanced flavor: Onion and garlic build savory depth; cream soups add richness and umami with almost zero effort.
- Flexible and forgiving: Frozen broccoli holds texture better over long, moist cooking; potatoes naturally thicken as their starches gelatinize.
Tip: For safe, worry‑free reheating later, keep an eye on temperatures. See the official guidance on safe minimum temps and reheating practices here: safe minimum temperatures for cooked foods
Key Ingredients Of The Broccoli Cheddar Soup (and Smart Swaps)
- Frozen broccoli florets (32 oz/900 g): Hold structure better than fresh during long cooks. If using fresh, add late (see Tips).
- Idaho (Russet) potatoes (2), peeled and diced: Starchy, fluffy potatoes release starch for natural thickening.
- Cream of chicken + cream of mushroom (1 can each, 10.5–10.75 oz / ~300 g): Pantry‑friendly richness and body. For vegetarian, use two cans of mushroom.
- Yellow onion (1 small), thinly sliced; garlic (2 cloves), minced: Classic aromatic base.
- Chicken broth (14 oz/414 ml): Vegetable broth for vegetarian; bouillon works in a pinch.
- Butter (¼ stick/28 g): Adds gloss and roundness.
- Velveeta (1 block/16 oz/454 g), cubed: Seamless melt for that classic broccoli‑cheddar vibe. Prefer natural cheeses? See Tips below.
- Flour (1 tsp): A tiny amount helps bind; for gluten‑free, use 1½ tsp cornstarch.
- Salt and black pepper, to taste.
Cheese science note: Processed cheeses melt uniformly because of emulsifying salts that keep fat and water bound, preventing a greasy split. Learn more here: why some cheeses melt better than others.
Step‑By‑Step: Slow Cooker Potato Broccoli Cheddar Soup
Prep
- Peel and dice potatoes into 1–1.5 cm cubes for even cooking.
- Slice onion; mince garlic.
Load the Crockpot
- Add potatoes, onion, garlic, and frozen broccoli.
- Stir in cream of chicken, cream of mushroom, and chicken broth.
- Sprinkle flour evenly over the top; dot with butter. Season lightly with salt and pepper.
Cook
- High: 4–5 hours, stirring 1–2 times; or Low: 7–8 hours.
- The potatoes should be tender and the broccoli cooked through.
Add Cheese
- 30 minutes before serving, stir in cubed Velveeta. Cover and cook until fully melted, stirring once or twice.
Adjust & Serve
- Too thick? Splash in broth to loosen to your preferred consistency.
- Taste and season with salt and pepper.
- Ladle into bowls and serve hot with crusty bread or a side salad.
Safety refresher: For leftovers and cooling best practices, see food storage and cooling safety tips.
Pro Tips for Silky, Creamy Results For The Broccoli Cheddar Soup
- Add cheese at the end: Melting in the final 20–30 minutes prevents separation or graininess.
- Control thickness: Lightly mash a few potato cubes against the pot wall before adding cheese for a thicker body.
- Using cheddar instead of Velveeta:
- Shred it yourself (pre‑shredded often contains anti‑caking starches that hinder melting).
- Remove heat and stir in cheese by the handful to avoid splitting.
- A tablespoon of cream cheese stabilizes natural cheddar beautifully.
- Fresh broccoli caution: Add fresh florets during the last 60–90 minutes on Low (or 30–45 minutes on High) so they stay tender‑crisp.
- Oil and splatter minimization: If you crisp bacon for topping, mind hot fat safety. Review deep‑frying safety basics many principles also help when sautéing toppings.
Make‑Ahead, Serving & Storage
- Make‑ahead: Load the crock insert the night before (except the broth). Refrigerate covered. Add broth before cooking and extend the cook time 30–45 minutes to account for the cold start.
- Refrigerate: Cool quickly; store 3–4 days in a sealed container.
- Reheat: Low and slow on the stovetop, stirring to prevent scorching. Add a splash of broth or milk to loosen if thick.
- Freeze: Dairy‑based soups can separate. If freezing, cook and cool the soup without the cheese; freeze up to 2–3 months. Reheat gently, then stir in cheese just before serving.
- Food safety targets: Reheat leftovers until steaming throughout. Aim for at least 74°C/165°F in the center for peace of mind. See cooking and reheating temps safe minimum temperatures for cooked foods
Variations & Substitutions
- Vegetarian: Use vegetable broth and replace cream of chicken with another can of cream of mushroom.
- Cheese swaps: Sharp cheddar, white cheddar, or a cheddar–Monterey Jack blend. Finish bowls with grated Parmesan for extra savoriness.
- Veggie boosters: Carrots, celery, or leeks (sauté first for sweetness and better texture).
- Spicy twist: Red pepper flakes, a dash of hot sauce, or minced jalapeño.
- Bacon lovers: Stir in crisped bacon just before serving for smoky crunch.
- Lighter option: Replace half the Velveeta with evaporated milk added in the last 20 minutes.
Need ideas for thickening without lumps? This guide shows several starch options and how to use them smoothly
Ingredients Of The Broccoli Cheddar Soup
- 32 oz (900 g) frozen broccoli
- 2 Idaho (Russet) potatoes, peeled and diced
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 small yellow onion, thinly sliced
- 2 cloves garlic, minced (about 1.5 tsp)
- 1 (14 oz/414 ml) can chicken broth
- ¼ stick (28 g) butter
- 1 block (16 oz/454 g) Velveeta cheese, cubed
- 1 tsp flour (or 1½ tsp cornstarch for GF)
- Salt and pepper to taste
FAQs
- Can I use fresh broccoli?
Yes—add it in the last 60–90 minutes on Low so it stays tender‑crisp. - Can I cook on Low?
Yes. 7–8 hours on Low works well; add cheese in the last 30 minutes. - Can I make this gluten‑free?
Swap flour with 1½ tsp cornstarch and confirm your cream soups are GF, or use a cornstarch‑thickened broth base. - Will cheddar work instead of Velveeta?
Absolutely. Shred it fresh and melt off heat in small batches for the smoothest texture. - How do I freeze it?
Cook without cheese, cool, and freeze up to 2–3 months. Reheat gently, then stir in cheese just before serving.
Serving Ideas and Pairings
- Tear into a loaf of crusty bread or brush slices with butter, garlic, and parsley for Homemade Garlic Bread.
- Go crisp and fresh with a Classic Caesar Salad; the bright dressing balances the soup’s richness.
- Food safety temps and reheating guidance
- Food storage and cooling safety
- Cheese melting science (why Velveeta/natural cheddar behave differently)
- Thickening soups without lumps
This slow cooker potato broccoli cheddar soup delivers maximum comfort with minimum effort. It’s creamy, customizable, and perfect for busy days—just load the pot, let it simmer, and finish with melty cheese. Serve with garlic bread or Caesar salad for balance and texture, then enjoy a cozy bowl any night of the week. For more delicious ideas, explore our creamy tomato basil soup and slow cooker chicken noodle soup to build your ultimate soup rotation.