Creamy potato broccoli soup with cheddar cheese, made in the crockpot in 4 hours. It’s made with 5 simple ingredients, and doesn’t have any milk or heavy cream in it! It’s one of my favorite fall recipes, the bowl is like a big comforting hug when the weather gets chilly!
4 Hour Crockpot Potato Soup
My family absolutely love this creamy potato and broccoli soup, especially when the weather starts to change in the Fall!
Potatoes are onions are slow cooked in chicken broth, and then fresh broccoli is added in, along with shredded cheddar cheese. There is no milk or heavy cream in this recipe, and honestly there’s minimal cheddar cheese (only 1 cup) compared to most cheesy broccoli soup recipes, so I always feel good about serving it to my family!
Don’t have fresh broccoli? That’s ok. In a pinch you can use a bag of frozen broccoli too – just throw it in the crockpot frozen!
How good is it? Even my 3 girls finish their bowls and ask for seconds, so I hope you try it soon!
Looking for more easy slow cooker soup recipes? Also try my Slow Cooker Cauliflower Soup, Slow Cooker Cabbage Beef Soup and Crockpot Idaho Potato and Bacon Soup
Crockpot potato broccoli cheddar soup Ingredients
- potatoes, peeled and diced into bite size pieces
- onion, I use a yellow onion, finely dice it up
- chicken broth, or you can sub vegetable broth if you’d like.
- broccoli, I think fresh is best, but frozen also works!
- shredded cheddar cheese
How to make broccoli cheese potato soup in the slow cooker
Add potatoes, onions and chicken broth into the slow cooker.
Tip: Sometimes I also peel and cut up a couple carrots and throw them into the soup! Once they’re blended nobody even knows they’re there!
Cook on high for 3 hours, 30 minutes. Do you want a chunky or creamy potato soup? If you want it more chunky, use a potato masher or fork to break up potatoes. If you want it creamy (that’s what we prefer) use an immersion blender to blend it until it’s super smooth and creamy.
Note: I updated this recipe as I used to add cornstarch and milk to thicken it up but once I started using the immersion blender I realized this wasn’t needed and was creamy enough as is! Just wanted to mention this if you have this recipe bookmarked and see the changes!
Add in the broccoli and cheese and cook for 30 more minutes.
Serve into bowls and enjoy!
Storing leftovers
Once the soup is cooled, store the leftovers in an airtight container in the fridge. Leftover soup will stay good for 4 days.
To reheat, heat the soup in the microwave or add it to a saucepan over medium heat until warmed through.
Can I make this recipe in the Instant Pot?
You can! Place the onions, potatoes, and broth in the Instant Pot, cover with the lid, and seal the valve. Press “Manual/Pressure Cook” and cook on High for 3 minutes. Let the pressure release naturally for 5 minutes before letting the valve release any remaining pressure.
Open the lid when it’s done and turn on Saute mode to bring the soup up to a boil. Add the broccoli and cook until softened. Next, add the cornstarch slurry and cheese, and stir until the soup is thick and the cheese is melted.
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Crockpot Potato Broccoli Cheddar Soup (No Milk!)
PrintIngredients
- 6 cups potatoes peeled and diced into bite size pieces
- 1 medium yellow onion finely diced
- 5 cups chicken broth
- 1 large head broccoli chopped into florets
- 1 cup shredded cheddar cheese
Instructions
- Add potatoes, onions and broth into slow cooker. Cook on HIGH for 3 hours, 30 minutes.
- Do you want it chunky or creamy smooth? For creamy smooth use an immersion blender, blending until smooth. For chunky, use a potato masher or fork, breaking down the potatoes a little bit so they are smaller in size.
- Add broccoli and cheese into slow cooker and cook for 30 more minutes on HIGH.
- Serve in bowls and enjoy! Have leftovers? Once the soup is cooled, store the leftovers in an airtight container in the fridge. Leftover soup will stay good for 4 days.
Colleen Petrello says
Can you use frozen broccoli and cook on low for 6-8 hours
Amy J Blair says
I haven’t made the recipe yet but I want to make it tomorrow can I cook it on low
Pamela Reed says
Sure, you can cook this on low for 6-7 hours, or until potatoes are tender. Enjoy the soup!
Tammy King says
This is a great soup and always do not substitute any ingredients as always we use organic farmed veggies and it’s always best if you grow your own as we do .
Liz Hajovsky says
What about chopped, cooked bacon at the end as a meat?
Pamela says
You could absolutely do this!
Vicki says
So good! I couldn’t wait for the time it would take in the slow cooker so I cooked it on the stove…..slowly simmered the broth, potatoes and onion, for nearly anhour, then added the broccoli for six minutes, thickened it and stirred in the cheese. Mmmmm………!
Pamela says
Thanks for stopping by Vicki, you’re making me hungry describing your cooking process! Glad you liked the soup!
Vicki says
I not only love this soup, I crave it! I’ve made it three times in a week, and while husband and son are welcome to have some, and do, I practically live on this stuff. They eat the meat dishes I make for them but I forego most of that and eat this soup! I used to be a vegetarian…maybe that has something to do with it. Guess I’m weird, but I’m having a love affair with this concoction…..love the potatoes and broccoli and cheesy broth……thanks to you for recipe!