Dinner

Crockpot Potato Broccoli Cheddar Soup Recipe

ByZoe Lane December 11, 2025December 11, 2025

Introduction

This Crockpot Potato Broccoli Cheddar Soup is a creamy, comforting delight perfect for chilly days. Packed with fresh broccoli, sharp cheddar, and subtle spices, it’s easy to prepare and slow-cooked to perfection.

A close-up of a creamy soup in a gray bowl set on a white marbled texture, showing three main layers: bright green broccoli florets with a slightly bumpy texture, soft yellow potato chunks with smooth surfaces, and small orange carrot pieces that appear tender. The creamy broth is pale yellow with a thick and smooth texture, speckled with black pepper, filling the bowl and surrounding the vegetables, giving a warm and hearty look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 cups broccoli florets (from 2 heads)
1 cup chopped onion
1 cup shredded carrots
2 oz. cream cheese
1 tablespoon minced garlic
¼ teaspoon nutmeg
½ teaspoon kosher salt
¼ teaspoon black pepper
⅓ cup cornstarch
4 cups chicken broth
8 oz. shredded cheddar cheese
2 cups milk

Instructions

Step 1: Roughly chop the broccoli florets and place them in the bottom of the crockpot. Add the chopped onion, shredded carrots, cream cheese, and minced garlic on top.
Step 2: In a large bowl, whisk together the chicken broth, nutmeg, kosher salt, black pepper, and cornstarch until the mixture is smooth. Pour this over the vegetables in the crockpot and stir gently to combine.
Step 3: Cover and cook on HIGH for 2-3 hours or on LOW for 6-7 hours, until the broccoli is tender. For a smoother soup, use an immersion blender to blend the mixture, leaving some small chunks if you like texture.
Step 4: Reduce the heat to LOW. Stir in the milk and shredded cheddar cheese, then cook for an additional 30 minutes, or until the cheese is completely melted and the soup is creamy.

Tips & Variations

For a vegetarian version, substitute vegetable broth for chicken broth.
Add diced potatoes for a heartier soup texture.
Use sharp cheddar for a bolder flavor or mild cheddar if preferred.
To make it richer, stir in a splash of heavy cream instead of some of the milk.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to keep the soup creamy and smooth. If thickened too much when cold, add a splash of milk while reheating.

How to Serve

A close-up view of a creamy soup filled with large chunks of yellow potato, bright green broccoli florets, and small pieces of orange carrot, all mixed in a thick, light yellow broth with specks of black pepper sprinkled on top. The soup is held in a deep, white bowl sitting on a white marbled surface, showing the rich texture and vibrant colors of the vegetables and broth. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze this soup?

Yes, you can freeze the soup in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat slowly, stirring often to maintain texture.