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.

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.

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!

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.

5 from 1 rating

Slow Cooker Broccoli Cheddar Potato Soup

Prep Time: 15 minutes
Cook Time: 4 hours 30 minutes
Total Time: 4 hours 45 minutes
Yield: 8
Super easy and comforting slow cooker creamy broccoli cheddar and potato soup recipe. A crowd pleasing must make soup, perfect for cool winter months.


  • 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


  • 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.


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


Calories: 281kcal, Carbohydrates: 29g, Protein: 6g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 53mg, Sodium: 1267mg, Potassium: 713mg, Fiber: 4g, Sugar: 5g, Vitamin A: 3653IU, Vitamin C: 63mg, Calcium: 89mg, Iron: 2mg
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!
Course: Soup
Cuisine: American
Keywords: Broccoli, Cheese, Slow cooker

More slow cooker recipes to try:

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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