A family favorite, this Slow Cooker Broccoli Cheese Potato Soup is so comforting and creamy even without the heavy cream! Throw it in the crockpot for 4 hours, then dig in!
Easy broccoli potato soup
Are you craving a big bowl of comfort food right now? Perfect! This Slow Cooker Broccoli Cheese Potato Soup is the ultimate creamy, cheesy, and hearty meal that will warm you up in an instant.
I love making soups and stews in the slow cooker because there’s no babysitting involved. Just like my Slow Cooker Cauliflower Soup and Slow Cooker Cabbage Beef Soup, this broccoli cheese potato soup is a set it and forget it recipe! Plus, the pantry-staple ingredients are simple and accessible, meaning you can throw this recipe together in a pinch or whenever you’re out of dinner ideas.
Even though this broccoli cheddar soup is made without heavy cream, every spoonful is sensationally creamy and delectable. You’d never know it was made with just 7 easy ingredients!
How to make broccoli cheese potato soup in the slow cooker
Making broccoli cheese potato soup in the slow cooker is so easy. Simply toss everything in the crockpot for 4 hours and get on with your day! Here’s how it’s done step-by-step:
Spray the slow cooker with cooking spray before adding the onions, potatoes, and broth.
Cook on High for 4 hours.
In the last 30 minutes of the cooking time, stir the broccoli into the soup mixture.
Whisk the cornstarch and milk together in a small bowl. Stir it into the soup in the last 15 minutes of the cooking time.
To finish, stir the shredded cheese into the soup until it melts.
Ladle the broccoli soup into bowls and enjoy!
Tips and variations
- Add meat – This recipe can be made with pre-cooked shredded chicken, meatballs, leftover turkey, sausage, or diced ham. Just stir the meat into the soup when you add the broccoli.
- Vegetarian broccoli soup – Use vegetable broth instead of chicken broth.
- Toppings – Top each bowl with croutons, more shredded cheese, parmesan, chives, freshly cracked pepper, or roasted potatoes.
- Serving suggestions – Every bowl of this easy creamy soup must be served with dinner rolls, pretzel rolls or slow cooker bread for dipping!
Storing leftovers
Once the soup is cooled, store the leftovers in an airtight container in the fridge. They’ll stay fresh for up to 4 days.
To reheat, heat the soup in the microwave for 1 or 2 minutes or add it to a saucepan over medium heat until warmed through.
Frequently asked questions
Should I use fresh or frozen broccoli?
Either! I used fresh broccoli but frozen broccoli will work too. If using frozen broccoli, add with 15 minutes left.
Can you make broccoli cheese potato soup 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.
Can you freeze potato broccoli cheese soup?
Even though this broccoli cheese soup is made without heavy cream, it still contains milk, cheese, and potatoes, which don’t always reheat well after being frozen. The milk and broth tend to separate when they freeze and the potatoes could turn out mushy. Instead, store any leftovers in the fridge.
Looking for more comforting soups to try?
- Cheesy Vegetable Soup
- Chicken Tortilla Soup
- Creamy Sweet Pepper Soup
- Homemade Wonton Soup
- Chicken Noodle Soup
- Kielbasa Sausage and Kale Soup
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Slow Cooker Broccoli Cheese Potato Soup
PrintIngredients
- 1 large onion chopped
- 5 cups potatoes peeled and diced
- 5 cups chicken broth (or vegetable broth)
- 1 large head of broccoli chopped into florets
- 3 tablespoons cornstarch
- 3 tablespoons milk
- 2 cups shredded Cheddar cheese
Instructions
- Spray a slow cooker with nonstick spray. Add onions, potatoes and broth into slow cooker. Cook on high for 4 hours.
- With 30 minutes remaining add broccoli to slow cooker and stir.
- In a small bowl mix cornstarch and milk together. With 15 minutes remaining add cornstarch mixture to slow cooker.
- When 4 hours is up, add shredded cheese and mix until melted.
- Serve in bowls. Enjoy!
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!
Kay Hanson says
This is great with Costco baby potatoes and broccoli from the refrigerator section. It was delicious!
Pamela says
So happy to hear you liked this soup Kay! Thanks for commenting!
Carol says
Just made this soup. Awesome! Did blend cheese with
Some soup. Used frozen broccoli.
CMH says
I used a tip from another recipe and blended about 1/2 the soup with the shredded cheese. This makes it more creamy without the extra milk/cream and ensures the cheese melts evenly. The flavor and texture was phenomenal! I also used a small onion and one shallot, as well as leaving potatoes unpeeled (more fiber) and it was great.
Joan Ploth says
Excellent soup! Loved it. Easy and delicious.
Pamela says
Thanks for commenting Joan, happy to hear you liked this soup!