Easy Slow Cooker Broccoli Cheese Potato Soup
If you’re searching for an easy slow cooker broccoli cheese potato soup that’s creamy, cozy, and incredibly simple, this 5-ingredient recipe is pure comfort in a bowl. Made with frozen vegetables and pantry staples, this meatless slow cooker soup delivers rich flavor without extra prep work no chopping, no browning, and no complicated steps.
Perfect for chilly evenings, busy weeknights, or when you need a hearty vegetarian dinner, this slow cooker broccoli cheddar potato soup is filling, family-friendly, and budget-friendly. Just dump everything into the crockpot, let it simmer low and slow, then stir in melty cheddar cheese for a thick, creamy texture that tastes like classic homestyle cooking.
Why You’ll Love This Slow Cooker Broccoli Cheese Potato Soup:
Only 5 simple ingredients ideal for easy meal planning
Meatless comfort food that’s hearty and satisfying
Dump-and-go slow cooker recipe with minimal effort
Creamy, cheesy texture perfect for cold weather dinners
Great for leftovers reheats beautifully for lunch
Serve this cozy crockpot soup hot with crusty bread, buttered dinner rolls, or crackers. A crisp side salad or sliced apples balances the richness and turns this simple soup into a complete comforting meal.
Servings: 6
Ingredients:
1 (32-oz) bag frozen diced hash brown potatoes
1 (16-oz) bag frozen broccoli florets
4 cups low-sodium vegetable broth
1 (10.5-oz) can condensed cream of mushroom soup
3 cups shredded sharp cheddar cheese, divided
Directions:
Lightly grease a 4- to 6-quart slow cooker with butter or cooking spray.
Add frozen hash browns in an even layer, then top with frozen broccoli.
Pour vegetable broth over the vegetables and spoon condensed soup on top. Do not stir.
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until potatoes are tender.
Stir gently to combine, breaking up broccoli if you prefer a smoother texture.
Add 2 cups shredded cheddar cheese gradually, stirring until melted and creamy.
Ladle into bowls and top with the remaining cheese. Serve hot.
Variations & Tips for the Best Broccoli Cheese Potato Soup:
For extra richness, stir in a splash of half-and-half or evaporated milk with the cheese.
Swap cream of mushroom for cream of celery or cream of potato for a slightly different flavor.
Blend part of the soup with an immersion blender for a restaurant-style creamy broccoli cheddar soup.
Add garlic powder, onion powder, or dried parsley for more depth without adding extra prep.
Leftovers keep well in the refrigerator for up to 3 days reheat gently with a little broth or milk.
