Crockpot Potato Broccoli Cheddar Soup

Why You’ll Love This Recipe

• Easy to Make – Just toss everything into the crockpot and let it do the work.
• Rich and Creamy – Velveeta cheese and cream soups create a luscious, smooth texture.
• Hearty and Filling – Loaded with potatoes and broccoli for a satisfying meal.
• Customizable – Easily swap ingredients to suit dietary needs.
• Perfect for Meal Prep – Stores well and tastes even better the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3 medium potatoes, peeled and cubed
• 2 lbs frozen broccoli florets
• 1 onion, diced
• 2 tsp minced garlic
• 1⅓ cups chicken broth (or vegetable broth for a vegetarian option)
• 2 tsp all-purpose flour
• 1 can (10.5 oz) cream of chicken soup (substitute with cream of celery for vegetarian)
• 1 can (10.5 oz) cream of mushroom soup
• 4 tbsp unsalted butter
• 8 oz Velveeta cheese, cubed
• Salt and pepper, to taste

Directions

1. In a small bowl, whisk the flour into the chicken or vegetable broth until fully dissolved.
2. Pour the broth mixture into the crockpot. Add the cream of chicken soup, cream of mushroom soup, butter, Velveeta cheese, potatoes, onion, and broccoli florets. Stir to combine evenly.
3. Cover and cook on HIGH for 4–5 hours or LOW for 7–8 hours, until the potatoes and broccoli are tender.
4. Stir well to blend all ingredients into a smooth, creamy consistency. Season with salt and pepper to taste before serving.

Servings and Timing

• Servings: 6
• Prep Time: 10 minutes
• Cook Time: 4–5 hours (on HIGH) or 7–8 hours (on LOW)

Variations

• Vegetarian Option: Use vegetable broth and replace the cream of chicken soup with cream of celery.
• Extra Cheesy: Add 1 cup of shredded cheddar cheese for more cheesiness.
• Thicker Soup: Mash some of the potatoes before serving for a thicker consistency.
• Spicy Twist: Add a pinch of cayenne pepper or red pepper flakes for a little heat.
• Protein Boost: Stir in cooked, shredded chicken or crumbled bacon for extra protein.

Storage/Reheating

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze in portion-sized containers for up to 3 months. Thaw in the refrigerator before reheating.
• Reheating: Warm on the stovetop over low heat, stirring occasionally, or microwave in 30-second intervals until heated through. Add a splash of broth or milk if the soup thickens too much.

FAQs

1. Can I use fresh broccoli instead of frozen?

Yes! Chop fresh broccoli into small florets before adding it to the crockpot.

2. Can I make this soup without Velveeta cheese?

Yes, you can substitute it with shredded cheddar cheese or a mix of cheddar and cream cheese.

3. How do I make the soup thicker?

Mash some of the potatoes or stir in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water).

4. Can I use a different type of potato?

Yes, Yukon Gold or Russet potatoes work well in this recipe.

5. Is this soup gluten-free?

No, but you can use gluten-free flour and gluten-free condensed soups to make it gluten-free.

6. Can I add carrots or other vegetables?

Absolutely! Diced carrots or cauliflower would be great additions.

7. What can I serve with this soup?

It pairs well with crusty bread, a side salad, or a grilled cheese sandwich.

8. Can I make this soup on the stovetop?

Yes, simmer all ingredients in a large pot over medium-low heat for about 45 minutes until the potatoes are tender.

9. Does this soup freeze well?

Yes! Just be sure to let it cool completely before freezing.

10. Can I use a different type of cheese?

Yes! Sharp cheddar, Monterey Jack, or Gouda would all work well.

Conclusion

Crockpot Potato Broccoli Cheddar Soup is a creamy, cheesy, and comforting meal that’s easy to prepare. With simple ingredients and a hands-off cooking method, it’s perfect for busy weeknights or meal prepping. Try out different variations to make it your own, and enjoy a warm, hearty bowl of deliciousness!