This Crockpot Potato Broccoli Cheddar Soup is a hearty and delicious comfort food classic that comes together effortlessly in your slow cooker. Tender russet potatoes, broccoli, and onions are slowly simmered in a rich and creamy broth made with Velveeta cheese and a blend of cream of chicken and mushroom soups. The result? A velvety, cheesy soup that’s packed with flavor and perfect for chilly nights! Serve it with a side of crusty bread or topped with extra cheese for a meal that’s sure to warm you from the inside out.
I love making this soup on busy days when I want something comforting and satisfying without spending hours in the kitchen. The slow cooker does all the work, allowing the flavors to meld together beautifully while you go about your day. Ready to get started? Let’s dive into this easy, cheesy goodness!
Why You’ll Love This Recipe
- Hands-Off Cooking: The slow cooker does all the work, making this an easy, set-it-and-forget-it recipe.
- Creamy and Cheesy: Velveeta cheese adds a rich and creamy texture, making this soup irresistibly cheesy and delicious.
- Hearty and Filling: Packed with potatoes, broccoli, and a creamy broth, this soup is both comforting and satisfying.
- Perfect for Meal Prep: Make a big batch and enjoy leftovers throughout the week!
Key Ingredients
For the Soup:
- Frozen Broccoli: The star vegetable of the soup, adding color, flavor, and nutrition.
- Russet Potatoes: Peeled and diced, they add heartiness and help thicken the soup.
- Cream of Chicken Soup: Adds creaminess and savory depth.
- Cream of Mushroom Soup: Provides additional creaminess and a subtle earthy flavor.
- Yellow Onion: Chopped and added for a hint of sweetness and flavor.
- Garlic: Adds a bold, aromatic element to the soup.
- Chicken Broth: Forms the base of the soup, creating a flavorful and savory broth.
- Velveeta Cheese: Melts into the soup for a smooth, creamy texture and cheesy flavor.
- Butter: Adds richness and helps meld the flavors together.
- Flour: Thickens the soup and helps achieve a creamy consistency.
Seasonings:
- Salt & Pepper: Essential for bringing out the flavors of the soup.
How to Make Crockpot Potato Broccoli Cheddar Soup
1. Prepare the Vegetables
Start by peeling and dicing the russet potatoes into bite-sized pieces. Chop the yellow onion and set them both aside.
In a large slow cooker, add the diced potatoes and chopped onions, spreading them evenly across the bottom. Next, add the frozen broccoli florets on top of the potatoes. Scatter the cubed Velveeta cheese and butter over the vegetables.
2. Mix the Soup Base
In a large mixing bowl, combine 1 can of cream of chicken soup, 1 can of cream of mushroom soup, minced garlic, and chicken broth. Sprinkle in the flour, salt, and pepper, and whisk everything together until the mixture is smooth and well combined.
Pro Tip: Whisking the flour into the liquid mixture beforehand helps prevent lumps from forming in the soup.
3. Pour Over the Vegetables
Pour the soup mixture over the vegetables and cheese in the slow cooker. Use a spoon to gently stir everything together, ensuring that the soup base is evenly distributed over the vegetables.
4. Cook on Low
Cover the slow cooker with the lid and set it to cook on LOW for 5-6 hours. Stir the soup occasionally to help the cheese melt evenly and prevent the soup from sticking to the sides of the slow cooker.
Pro Tip: If you’re short on time, you can cook the soup on HIGH for 3-4 hours instead. Just be sure to keep an eye on it and stir more frequently to prevent burning.
5. Check for Doneness and Adjust Seasoning
After 5-6 hours, check the potatoes and broccoli to ensure they’re tender. The potatoes should be fork-tender, and the broccoli should be soft but not mushy. Taste the soup and adjust the seasoning with additional salt and pepper if needed.
6. Serve
Ladle the hot soup into bowls and serve immediately. For extra cheesiness, top with shredded cheddar cheese, a sprinkle of fresh parsley, or even some crispy bacon bits. Pair with a side of crusty bread or garlic toast for a complete meal.
