Description
Warm up with a bowl of this Crockpot Creamy Cheese Broccoli Potato Soup—a comforting blend of tender potatoes, vibrant broccoli, and rich, melty cheese. This cozy slow-cooked soup is a perfect one-pot meal for busy weeknights, chilly afternoons, or anytime you crave a satisfying, creamy dish packed with flavor and goodness.
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Ingredients
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1½ lbs Yukon gold potatoes, peeled and diced
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3 cups broccoli florets (fresh or frozen)
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1 small onion, finely chopped
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2 cloves garlic, minced
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3 cups vegetable broth (or chicken broth)
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1 tsp salt (adjust to taste)
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½ tsp black pepper
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½ tsp paprika (optional for a subtle smokiness)
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½ tsp dried thyme
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1 cup whole milk
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1 cup heavy cream
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2 cups shredded sharp cheddar cheese
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½ cup shredded mozzarella cheese
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2 tbsp cream cheese (for extra creaminess)
Optional Toppings:
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Extra shredded cheese
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Chopped green onions
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Crumbled cooked turkey bacon or beef bacon
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Sour cream or Greek yogurt
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Croutons or toasted bread
Instructions
Step 1: Prep the Vegetables
Peel and dice the potatoes.
Chop broccoli into small florets if using fresh.
Finely chop onion and mince garlic.
Step 2: Add to Crockpot
Place potatoes, broccoli, onion, garlic, broth, salt, pepper, paprika, and thyme into the slow cooker.
Stir to combine.
Step 3: Slow Cook Until Tender
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until potatoes and broccoli are soft.
Step 4: Mash or Blend (Optional)
For a smoother texture, use a potato masher or immersion blender to partially blend the soup.
Leave some chunks for texture if desired.
Step 5: Add Cream & Cheese
Stir in milk, heavy cream, cheddar, mozzarella, and cream cheese.
Cover and cook on LOW for another 15–20 minutes, stirring occasionally, until cheeses melt and soup is creamy.
Step 6: Taste and Serve
Taste and adjust seasoning if needed.
Ladle into bowls and top with your favorite garnishes.
Serve hot with crusty bread or crackers.
Notes
Use Yukon Gold Potatoes – They’re buttery and hold up well in soup.
Grate Cheese Fresh – Melts smoother than pre-shredded varieties.
Add the Dairy Last – Prevents curdling and keeps the soup silky.
Don’t Overblend – Leave some veggies whole for a satisfying texture.
Double It – This soup freezes well for meal prep or busy weeks.
- Prep Time: 15 minutes
- Cook Time: 6–7 hours on LOW or 3–4 hours on HIGH
- Cuisine: American / Comfort Food