Name: Slow Cooker Cheesy Potato & Broccoli Soup
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: American
Ingredients: 4 cups potatoes, peeled and diced (russet or Yukon gold); 3 cups fresh or frozen broccoli florets; 1 small onion, diced; 2 garlic cloves, minced; 1/2 cup shredded or diced carrots (optional); 4 cups chicken broth or vegetable broth; 1 cup heavy cream or half-and-half; 2 cups shredded sharp cheddar cheese; 4 oz cream cheese (optional); 2 tbsp butter; 2 tbsp flour or 1 tbsp cornstarch (optional, for thickening); Salt and pepper, to taste; 1/4 tsp paprika or cayenne pepper (optional); Fresh parsley or chives, for garnish

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Slow Cooker Cheesy Potato & Broccoli Soup is one of my favorite cozy meals to make when the weather turns chilly. It’s creamy, hearty, and loaded with tender potatoes, broccoli, and plenty of melted cheese. The best part is that the slow cooker does most of the work, so I can set it and forget it until dinner is ready.

Why You’ll Love This Recipe

I like this recipe because it’s simple, comforting, and perfect for feeding the whole family. The slow cooking brings out a rich, savory flavor, while the potatoes and broccoli make it hearty and filling. I also love how customizable it is—I can make it extra cheesy, leave it chunky, or blend it smooth depending on what I’m craving. Slow Cooker Cheesy Potato & Broccoli Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Potatoes, peeled and diced (russet or Yukon gold work best)
Fresh or frozen broccoli florets
Onion, diced
Garlic, minced
Carrots, shredded or diced (optional)
Chicken broth or vegetable broth
Heavy cream or half-and-half
Shredded cheddar cheese (I like sharp cheddar for the best flavor)
Cream cheese (optional, for extra creaminess)
Butter
Flour or cornstarch (to thicken if needed)
Salt and pepper
Paprika or cayenne pepper (optional, for a little kick)
Fresh parsley or chives for garnish

Directions

I add the potatoes, broccoli, onion, garlic, carrots, broth, and seasonings into the slow cooker.
I cover and cook on low for 6–7 hours or on high for 3–4 hours, until the vegetables are tender.
About 30 minutes before serving, I stir in heavy cream and cream cheese (if using).
I sprinkle in the shredded cheddar cheese, stirring until it melts smoothly into the soup.
If I want a thicker texture, I mash some of the potatoes in the pot or whisk flour/cornstarch with a little broth and stir it in.
I taste and adjust seasoning, then serve hot with a garnish of parsley or chives.

Servings and timing

This recipe serves about 6 people. It usually takes me 15 minutes to prep, and then about 6 hours in the slow cooker on low (or 3–4 hours on high).

Variations

I like using a mix of cheeses, such as cheddar and Monterey Jack, for a different twist. For a lighter version, I use milk instead of cream and reduce the amount of cheese. If I want a smooth soup, I blend part (or all) of it with an immersion blender.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it gently on the stovetop over medium-low heat, stirring often so the cheese doesn’t separate. The microwave works for single servings, though I stir halfway through heating. I don’t usually freeze this soup since the dairy can separate, but I sometimes freeze it before adding the cheese and cream, then stir those in after reheating. Slow Cooker Cheesy Potato & Broccoli Soup

FAQs

Can I use frozen broccoli?

Yes, I often use frozen broccoli and add it in during the last 30–40 minutes of cooking so it doesn’t get mushy.

What type of potatoes work best?

I usually use russet potatoes for a starchier, creamier soup, or Yukon golds for a slightly buttery texture.

Can I make this soup vegetarian?

Yes, I use vegetable broth instead of chicken broth, and the soup is completely vegetarian.

How can I thicken the soup more?

I either mash some of the potatoes directly in the pot or whisk in a slurry of flour or cornstarch with a little broth.

Can I cook this soup on the stovetop instead?

Yes, I simmer everything in a large pot for about 30–40 minutes, then stir in the cheese and cream at the end.

Conclusion

Slow Cooker Cheesy Potato & Broccoli Soup is a warm, comforting dish that I love making for busy days. It’s hearty, cheesy, and full of vegetables, making it the perfect balance of cozy and nourishing. With minimal prep and the slow cooker doing all the work, it’s an easy family favorite that always hits the spot.