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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


  • 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