Slow Cooker Broccoli Cheddar Potato Soup

Super easy and comforting slow cooker creamy broccoli and cheese soup with tender potatoes and more! A crowd pleasing meal perfect for the cool winter months.

Super easy and comforting slow cooker creamy broccoli cheddar and potato soup recipe from @bakedbyrachel. A crowd pleasing must make soup!

I was settling into winter nicely and then mother nature played a cruel, albeit pleasant, trick on us. And apparently it wasn’t just here in New England but all over the East coast. High 60’s, just barely missing that 70 degree mark for two days straight. Such a gorgeous weather weekend. I was starting to enjoy that mild winter weather and then Monday bounced back to the typical frigid temps we’re used to here… along with enough flurries to coat everything in sight.

That tease of spring was enough for me to make the rest of winter…. three months at least, drag on forever. I’m ready for spring and I’m sure everyone else is too. Of course, my kids would argue otherwise. They’re excited to ski. That’s definitely a perk of living in the northern states in the winter. Close enough to mountains to enjoy the slopes. I’m more of a snowball person or sit by the fire with a cup of hot chocolate.

The only time I ever went skiing was when I was younger than any of my own kids and was on my butt most of the time. A field trip with my girl scout troop. I remember laughing but also being quite sore after. I can only imagine how traumatized my body would be trying to learn that now. Aches and pains for ages I’m sure.

Super easy and comforting slow cooker creamy broccoli cheddar and potato soup recipe from @bakedbyrachel. A crowd pleasing must make soup!

Until spring finally makes it’s real appearance… we’ll survive on plenty of hot chocolate and comforting soup…

Like this one!

I’m a huge fan of creamy, cheesy and super comforting soup. This recipe hits all of those marks.

Super easy and comforting slow cooker creamy broccoli cheddar and potato soup! Tender veggies and packed full of flavor! This is guaranteed to be huge hit and a perfect meal to warm up with all winter long.

This recipe is seriously easy to whip up. It’s just a matter of chopping some veggies and tossing everything together in your slow cooker. A few final mix-ins and you’re ready for dinner.

A perfect meal for meatless Monday or any day of the week! Just be sure to add this easy broccoli cheddar and potato soup to your dinner plans asap!

Super easy and comforting slow cooker creamy broccoli cheddar and potato soup recipe from @bakedbyrachel. A crowd pleasing must make soup!


Tips tricks and questions answered…

How much will this recipe make?
This soup will serve roughly 5-10, depending on serving size. 5 generous 2-cup portions or served as an appetizer or smaller bowl, you can feed a larger crowd. Be sure to use a 6 quart slow cooker for this recipe, as it takes up a decent amount of room in the bowl.

Can I use frozen broccoli?
In this particular dish, frozen should be just fine. It is never recommended to add frozen meat, but since this is a meat free dish, it should be just fine. Fresh would certainly be the best option though.

Can this recipe be frozen?
You can freeze almost any soup. But keep in mind that with the higher dairy content of this recipe, it will likely separate to some degree and need to be tended to a bit after chilling or thawing.

How long can this be stored?
This can easily be refrigerated for 4-5 days. If froze, it will keep for up to 3 months, maybe longer.

Can I substitute anything for the dairy?
Yes! If avoiding dairy completely for health reasons, substitute with dairy alternative milks or coconut milk. Non-dairy vegan cheese can also be used if it is known to melt well.

Can I skip the cheese?
Absolutely! If you prefer a creamy but cheese-free soup, it will work just fine and be equally tasty.

Can I make substitutions to the ingredients?
This recipe works with the exact measurements and and ingredients listed. However, with savory dishes, spices can always be adjusted to personal preferences. Outside of any alterations I’ve already mentioned, for specific substitution questions, ask in the comments below.

Super easy and comforting slow cooker creamy broccoli cheddar and potato soup recipe from @bakedbyrachel. A crowd pleasing must make soup!

Slow Cooker Broccoli Cheddar Potato Soup

Super easy and comforting slow cooker creamy broccoli cheddar and potato soup recipe. A crowd pleasing must make soup, perfect for cool winter months.
Prep Time15 mins
Cook Time4 hrs 30 mins
Total Time4 hrs 45 mins
Course: Soup
Cuisine: American
Keyword: Broccoli, Cheese, Slow cooker
Servings: 6

Ingredients

  • 1 C carrots chopped
  • 1/2 C celery chopped
  • 1 1/4 C yellow onion chopped
  • 4 cloves garlic minced
  • 3 1/2 C potatoes peeled, cubed into small pieces
  • 4 C broccoli florets chopped
  • 1 1/2 tsp dried thyme
  • 1 1/2 tsp ground white pepper or black pepper
  • 2 1/2 tsp salt
  • 4 1/2 C chicken broth
  • 1 1/2 C heavy cream
  • 1/4 C all purpose flour see notes
  • 8 oz Colby cheddar cheese freshly shredded

Instructions

  • Prepare vegetables as directed in the ingredient list. Add all prepared vegetables, seasoning and broth to the bowl of a 6-quart slow cooker. Cover and cook on high for 4 hours.
  • When initial cook time is up, in small batches, sprinkle shredded cheese over warm soup. Stir gentle to distribute and melt.
  • Whisk together heavy cream and flour. Pour into slow cooker. Stir gently to combine. Return lid and continue cooking for an additional 30-45 minutes.
  • Serve warm.

Notes

Recipe serves roughly 5-10, depending on portion size.
Gluten free option: Substitute 2 tablespoons cornstarch for the flour.
An original recipe from Baked by Rachel

More slow cooker recipes to try:

Items used in this recipe:

Super easy and comforting slow cooker creamy broccoli cheddar and potato soup recipe from @bakedbyrachel. A crowd pleasing must make soup!

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35 Responses to “Slow Cooker Broccoli Cheddar Potato Soup”

  1. #
    1
    Cassie — January 21, 2020 at 7:03 pm

    Can I cook this on low rather than high? Looks yummy and I’m anxious to make it. 😉

    • #
      1.1
      Rachel — January 26, 2020 at 7:49 am

      Absolutely! Typically you’d want to cook on low for 6-8 hours or until the potatoes are tender. Enjoy!

  2. #
    2
    Pam — January 30, 2020 at 10:18 pm

    Could cauliflower be added and/or substituted for broccoli?

    • #
      2.1
      Rachel — February 1, 2020 at 9:26 am

      Absolutely! Enjoy! :)

  3. #
    3
    Ty — January 31, 2020 at 5:27 pm

    That looks and sounds DELICIOUS…What kind of potatoes do you use?

    • #
      3.1
      Rachel — February 1, 2020 at 9:26 am

      Russet potatoes were used but you can use your favorite variety. Enjoy!

  4. #
    4
    Elena — March 25, 2020 at 11:54 am

    This is my 18 months old boy dinner for tomorrow. I have frozen broccoli and carrots. Thank you! My dinner, too..

  5. #
    5
    Jeremy — June 28, 2020 at 9:53 am

    Looks great!!! Can you use milk instead of heavy cream?

    • #
      5.1
      Rachel — July 6, 2020 at 8:34 am

      You may not have the same creaminess, but you can definitely substitute as needed.

  6. #
    6
    Stephanie Gooslin — November 9, 2020 at 10:05 pm

    Can I double this recipe?? Also I just want to say i am a pretty good cook myself and I absolutely love your recipes and your style of cooking! You always have the same style as me. Thankyou for all your tips!

    • #
      6.1
      Rachel — November 12, 2020 at 9:03 am

      You definitely could double it, but keep in mind that this was made in a 6-quart slow cooker already. And thank you so much for the sweet comment! :)

  7. #
    7
    Anika — January 20, 2021 at 12:42 pm

    What would be a good sub for heavy cream? I want the same consistency but don’t want to go to the store today again lol!

    • #
      7.1
      Rachel — January 21, 2021 at 8:54 am

      You can try substituting whatever milk you have on hand, but it will not have the same richness and the consistency may be a bit thinner. It will still work though, just be aware that any changes to ingredients will change the outcome of the recipe.

  8. #
    8
    Patty — October 11, 2021 at 8:09 am

    Can I substitute the heavy cream with whole or 2% milk?

    • #
      8.1
      Rachel — October 11, 2021 at 2:01 pm

      It may not be quite as rich or creamy but you can definitely substitute if you prefer not to use heavy cream.

  9. #
    9
    Ellie Estes — October 11, 2021 at 1:40 pm

    Can this soup be frozen ?

    • #
      9.1
      Rachel — October 11, 2021 at 2:02 pm

      You can freeze it but keep in mind that cream based soups may have a texture change after defrosting.

  10. #
    10
    Ariel — October 12, 2021 at 2:06 pm

    Can this be done on the stove instead of in a slow cooker?

    • #
      10.1
      Rachel — October 18, 2021 at 9:24 am

      If you’re familiar with the process of stovetop soup then absolutely!

  11. #
    11
    Lori A Mehrer — October 13, 2021 at 9:36 am

    what kind of potatoes do you recommend? I have a hubby that always buys Idaho russet potatoes but i don’t think they would hold up well for 4 hours in the slower cooker.

    • #
      11.1
      Rachel — October 18, 2021 at 9:24 am

      I primarily used russet for my soups as they do hold up quite well.

  12. #
    12
    Cindi — October 22, 2021 at 8:15 pm

    Made this tonight just as the recipe is written with the exception of using 2T of cornstarch instead of the flour. It was so good! It is seasoned perfectly! Will make this again but will probably cut the recipe in half since it makes a lot for just the 2 of us.

    • #
      12.1
      Rachel — November 10, 2021 at 11:38 am

      So glad you enjoyed it, Cindi!

  13. #
    13
    Eva Mendez — October 24, 2021 at 9:06 am

    Can this soup be doubled. I have big kids who eat a lot. ?

    • #
      13.1
      Rachel — November 10, 2021 at 11:38 am

      If you have a large enough slow cooker or two, then definitely. This recipe was created in a 6 quart slow cooker.

  14. #
    14
    Joshua Iglesias — October 29, 2021 at 2:29 pm

    Do you know how to make this a 4 quart recipe ?

    • #
      14.1
      Rachel — November 10, 2021 at 11:37 am

      To be on the safe side, your best bet would be to cut the recipe in half. You can always adjust and increase after that if you have plenty of room.

  15. #
    15
    Julia — December 24, 2021 at 1:41 am

    Can you substitute chicken broth for vegetable stock or broth? If so, which would be better? I love this recipe and have made it many times! I am trying to accommodate for vegetarian/pescatarian family members this time.

    • #
      15.1
      Rachel — December 24, 2021 at 8:04 am

      Traditional stock is made with bones, so to be on the safe side, I’d recommend choosing a vegetable broth. Double check to see if your family members are okay with dairy, since this calls for heavy cream and cheese. If not, you can substitute the heavy cream for canned coconut milk or a non-dairy milk alternative and a vegan cheese. Good luck and I hope everyone enjoys it! :)

  16. #
    16
    Gayle Staffenson — February 24, 2022 at 12:49 pm

    Can chicken be added? Is it ok to omit carrots , for people who dislike them?

    • #
      16.1
      Rachel — February 24, 2022 at 12:56 pm

      Absolutely to both questions. If adding chicken, you may also want to increase the broth a bit. Check it while it cooks, you can always add more.

  17. #
    17
    DessertforTwo — March 24, 2022 at 6:34 pm

    This soup is insanely delicious! It’s so easy, and I love that it’s FULL of vegetables. Even my kids eat it :)

    • #
      17.1
      Rachel — March 25, 2022 at 10:45 am

      So glad everyone enjoyed it! :)

  18. #
    18
    Julie Mowery — April 18, 2022 at 9:26 am

    Could you use half and half cream instead of heavy cream?

    • #
      18.1
      Rachel — April 21, 2022 at 11:24 am

      It won’t have the same richness but it still should work fairly well.

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