Crockpot Broccoli Cheddar Soup

Tender potatoes, broccoli, carrots, and plenty of sharp cheddar in a rich, creamy broth… this crockpot broccoli cheese soup is exactly the kind of dinner I want when the weather turns cold. If slow cooked fall soups are your thing, this is a winner. It’s hearty enough to make a meal of, ridiculously cozy, and the slow cooker does most of the work. Perfect with a chunk of crusty bread for dipping, and one of my favorites for an easy fall or winter dinner!

Love a cozy slow cooker dinner? Don’t miss my crockpot chicken noodle soup, crockpot lasagna soup, crockpot beef bourguignon, crockpot chicken pot roast, and crockpot garlic parmesan sausage and potatoes. These are kitchen tested, reader favorites that absolutely deserve a spot in your rotation! 

Ingredients & Overview 

Note: There’s a printable version of the recipe card at the bottom of this post that you can skip straight to if you’re in a hurry. I recommend reading through the following sections though for a run-through of what we’re doing, and for the best results! 

• Carrots: Shredded carrots add a little sweetness and practically melt into the soup as it cooks.
• Celery and onion: The simple veggie base that gives the soup plenty of savory flavor.
• Garlic: Four cloves might sound generous, but it works perfectly with all that creamy cheddar.
• Potatoes: Peel and cube them fairly evenly so they cook at the same rate. They make the soup extra hearty and help give it that thick, comforting texture.
• Broccoli: Chop the florets into smaller, bite-sized pieces so you get broccoli in every spoonful.
• Salt and black pepper: This soup needs a good amount of seasoning to balance the potatoes, cream, and cheese.
• Chicken broth: Forms the flavorful base of the soup. You can use low-sodium broth if you prefer and adjust the salt at the end.
• Heavy cream: Makes the broth beautifully rich and creamy.
• Flour: Helps thicken the soup so it’s creamy rather than thin or brothy.
• Sharp cheddar cheese: Sharp cheddar gives you a much bigger cheese flavor than mild cheddar. Shredding it yourself will also help it melt more smoothly into the soup.

Add the vegetables, seasonings, and chicken broth to the slow cooker and cook until everything is tender. Whisk the cream and flour together, stir it into the soup, and let it cook a little longer to thicken. Finish with plenty of sharp cheddar, stirring until melted and creamy.

Recipe Notes & Tips 

• Low and slow gives you the best texture. Potatoes and other vegetables soften as heat breaks them down, and the gentler heat of the Low setting gives everything plenty of time to become tender without the potatoes completely falling apart.
• Make a slurry with the cream and flour. Whisking the flour into the cold cream first disperses the starch before it hits the hot soup. That means fewer floury lumps and much more even thickening as the starch granules absorb liquid and swell.
• Grate the cheddar yourself. Pre-shredded cheese is usually coated with anti-caking ingredients to stop the strands sticking together in the bag. Handy for storage, less handy for soup. Freshly grated cheddar melts much more readily and gives you a smoother finish.
• Add the cheese at the end. Cheese doesn’t benefit from hours in the slow cooker. Prolonged high heat can cause its proteins to tighten and the fat to separate, leaving your soup grainy or oily. Stir it in once the soup has thickened and let the residual heat melt it gently.
• You can control how chunky it is. For a thicker, creamier soup without adding more flour or cream, use an immersion blender for just a few quick pulses. Blending some of the cooked potato releases more starch into the broth while still leaving plenty of broccoli and vegetables intact.

Substitutes & Variations 

• Make it gluten-free: Swap the flour for cornstarch. You’ll need less cornstarch than flour, so start with around 2 tablespoons, whisked with a little cold liquid before adding it to the soup.
• Lighten up the cream: Half-and-half works well in place of heavy cream, or you can use whole milk. The soup won’t be quite as rich and may be a little thinner, but the potatoes and cheese will still give it plenty of body.
• Make it vegetarian: Simply replace the chicken broth with vegetable broth. Choose a good, flavorful one since it makes up a big part of the soup base.
• Switch up the cheese: Monterey Jack melts beautifully for a milder soup, while Colby gives you a similar creamy melt with a slightly sweeter flavor. You can also use a mixture of cheeses. Just stick with varieties that melt well.
• Make it smoother: Blend a little of the soup for a thicker, creamy-but-still-chunky texture, or blend most of it if you prefer a smoother broccoli potato soup.
• Add more vegetables: Cauliflower is especially good here and fits right in with the broccoli and cheese. Peas, corn, or even a handful of spinach stirred in toward the end work too.
• Give it some heat: Add a pinch of red pepper flakes, diced jalapeños, or a few shakes of hot sauce. The little bit of heat works really well against the rich cheddar and cream.
• Add some meat: Chopped ham turns this into an even heartier dinner, while crispy bacon scattered over the top gives you a salty, smoky contrast to the creamy soup.

Storage & Make-Ahead Tips 

• Refrigerate: Let the soup cool, then transfer it to an airtight container and refrigerate for up to 4 days. It will thicken as it chills, so don’t worry if it looks considerably thicker the next day.
• Reheat gently: Warm individual portions in the microwave or reheat larger amounts over low heat on the stovetop, stirring occasionally. Add a splash of broth or milk if needed to loosen the consistency.
• Freeze with caution: Because this soup contains cream, cheese, and potatoes, the texture can change after freezing. The dairy may separate slightly and the potatoes can become softer or a little grainy. It’ll taste fine, but it’s something to be aware of. If you do freeze it, cool completely and store for up to 3 months, then thaw overnight in the refrigerator and reheat gently, stirring well.
• Make it ahead: You can make the entire soup a day or two before serving and keep it refrigerated. In fact, the flavors settle together nicely overnight. Reheat gently and adjust the consistency with a little extra broth or milk before serving.

Crockpot Broccoli Cheddar Soup

This crockpot broccoli potato cheese soup is rich, creamy, and packed with tender vegetables and plenty of sharp cheddar. An easy, cozy slow cooker dinner that’s perfect for cold fall and winter days.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 4 hours hrs

Course Soup

Servings 4

Ingredients

  

• 1 cup shredded carrots
• 2 stalks celery chopped
• 1 small onion chopped
• 4 cloves garlic minced
• 4 cups potatoes peeled, cubed
• 4 cups broccoli florets chopped
• 1 1/2 teaspoons black pepper
• 2 1/2 teaspoons salt
• 4 cups chicken broth
• 2 cups heavy cream
• 1/4 cup flour
• 2 cups shredded sharp cheddar cheese

Instructions

 

• Add the carrots, celery, onion, garlic, potatoes, broccoli, salt, pepper, and chicken broth to the slow cooker. Stir everything together.
• Cover and cook on LOW for 6 hours or HIGH for 4 hours, or until the potatoes and vegetables are tender.
• Whisk the heavy cream and flour together in a small bowl until smooth. Pour into the slow cooker and stir to combine.
• Cover and cook for another 30–45 minutes, until the soup has thickened.
• Stir in the shredded cheddar cheese until completely melted and the soup is creamy and smooth.
• Ladle into bowls and serve warm, topped with extra shredded cheese and black pepper if desired.

Tried this? I’d love to hear your thoughts! Your feedback means the world to me, and it also plays a really important role in how I create and develop new recipes. Don’t forget to leave a comment and a star rating below.