Slow Cooker Broccoli Cheddar Potato Soup
ShareSuper 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.
Slow Cooker Broccoli Cheddar Potato Soup
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
More slow cooker recipes to try:
- Slow cooker cheesy chicken enchilada soup
- Slow cooker white bean chicken chili
- Slow cooker chicken and wild rice soup
- Slow cooker nacho soup
- Slow cooker New England clam chowder
- Slow cooker lasagna soup
- Slow cooker chicken pie soup
- Slow cooker chicken tortilla soup
- Slow cooker cheesy buffalo chicken soup
Items used in this recipe:
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Can I cook this on low rather than high? Looks yummy and I’m anxious to make it. 😉
Absolutely! Typically you’d want to cook on low for 6-8 hours or until the potatoes are tender. Enjoy!
Could cauliflower be added and/or substituted for broccoli?
Absolutely! Enjoy! :)
That looks and sounds DELICIOUS…What kind of potatoes do you use?
Russet potatoes were used but you can use your favorite variety. Enjoy!
This is my 18 months old boy dinner for tomorrow. I have frozen broccoli and carrots. Thank you! My dinner, too..
Looks great!!! Can you use milk instead of heavy cream?
You may not have the same creaminess, but you can definitely substitute as needed.
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!
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! :)
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!
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.
Can I substitute the heavy cream with whole or 2% milk?
It may not be quite as rich or creamy but you can definitely substitute if you prefer not to use heavy cream.
Can this soup be frozen ?
You can freeze it but keep in mind that cream based soups may have a texture change after defrosting.
Can this be done on the stove instead of in a slow cooker?
If you’re familiar with the process of stovetop soup then absolutely!
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.
I primarily used russet for my soups as they do hold up quite well.
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.
So glad you enjoyed it, Cindi!
Can this soup be doubled. I have big kids who eat a lot. ?
If you have a large enough slow cooker or two, then definitely. This recipe was created in a 6 quart slow cooker.
Do you know how to make this a 4 quart recipe ?
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.
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.
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! :)
Can chicken be added? Is it ok to omit carrots , for people who dislike them?
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.
This soup is insanely delicious! It’s so easy, and I love that it’s FULL of vegetables. Even my kids eat it :)
So glad everyone enjoyed it! :)
Could you use half and half cream instead of heavy cream?
It won’t have the same richness but it still should work fairly well.
I adapted this recipe for stove top. I cooked the onion and garlic in oil in my soup pot. Added chopped celery, cooked for another minute or two. (did not use carrot). Added potatoes, 1/2 tsp pepper and thyme. Stirred to release spice. Add chicken broth (2 -900 ml cartons). once potatoes are cooked, added cream and heated (not boil). Served with grated cheddar! LOVE this recipe and make it often. Takes about 45 min from start to finish.
So glad you enjoyed it!
I’m not American and wondered what the C meant in the amounts used please?
C is standard US cups.
Lovely tasty soup
It is the kind of soup you leave in the fridge for a few days to bring the flavour out.
So glad you enjoyed it!