Crockpot Potato Broccoli Cheddar Soup (Creamy, Hearty & Comforting)
This Crockpot Potato Broccoli Cheddar Soup is the ultimate comfort food—rich, creamy, and incredibly easy to make. Made with tender Idaho potatoes, frozen broccoli, and smooth cheddar cheese, this slow cooker soup is perfect for busy days when you want a warm, satisfying meal with minimal effort. Using the crockpot allows the flavors to slowly blend, creating a thick, velvety soup the whole family will love.
Ideal for cold nights, meal prep, or an easy weeknight dinner, this slow cooker broccoli potato cheese soup is filling, budget-friendly, and packed with comforting flavor.
Ingredients
32 oz frozen broccoli florets (recommended for best texture)
2 large Idaho potatoes, peeled and diced
1 can cream of chicken soup
1 can cream of mushroom soup
1 small onion, finely chopped
2 cloves garlic, minced (about 1½ teaspoons)
1 can (14 oz) chicken broth
¼ stick butter
1 block Velveeta cheese, cut into small cubes
1 teaspoon flour
Salt and black pepper, to taste
Instructions
Peel and dice the potatoes. Finely chop the onion and mince the garlic.
Add the potatoes, frozen broccoli, onion, garlic, butter, flour, cream of chicken soup, cream of mushroom soup, and chicken broth to the slow cooker. Stir to combine.
Scatter the cubed Velveeta cheese evenly over the top.
Cover and cook on HIGH for 4–5 hours, or until the potatoes and broccoli are very tender.
Stir well to fully melt the cheese and create a smooth, creamy texture.
Season with salt and pepper to taste. Serve hot and enjoy.
Why You’ll Love This Crockpot Potato Broccoli Cheddar Soup
Set-it-and-forget-it slow cooker meal
Creamy, cheesy, and ultra-comforting
Budget-friendly ingredients
Perfect for cold weather and meal prep
Family-friendly and filling
