Slow Cooker Potato Broccoli Cheese Soup (4 hours)

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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