A steaming bowl of slow cooker cheesy broccoli potato soup is pure comfort in every spoonful. Creamy, rich, and packed with veggies, it’s everything you crave on a chilly evening.
Whether you prefer it silky-smooth or with hearty chunks, this soup’s flexibility makes it a winner. It’s also an easy, hands-off meal that lets your slow cooker do all the magic.
Star Players in This Slow Cooker Cheesy Broccoli Potato Soup
- Russet potatoes – The starchy backbone of the soup, creating natural thickness and hearty texture.
- Fresh broccoli florets – Brings a pop of green and a dose of fiber, balancing richness with freshness.
- Yellow onion – Adds subtle sweetness and depth of flavor once softened and blended.
- Garlic cloves – A pungent boost that enhances every savory element in the soup.
- Carrot – Offers a touch of earthiness and bright color to round out the veggie base.
- Bay leaf – Infuses the broth with aromatic complexity while it simmers.
- Vegetable or chicken broth – The liquid foundation, carrying all the other flavors beautifully.
- Dried thyme – Adds an herby warmth that lingers in the background.
- Full-fat cream cheese – Responsible for the velvety richness that makes this soup irresistible.
- Shredded cheddar – Melts into the soup at the end, sealing it with creamy, cheesy goodness.
How to Bring It All Together
Start by adding everything except the cheddar to your slow cooker—yes, it’s that easy. Let it cook low and slow until the veggies are tender and the aroma fills your kitchen.
After discarding the bay leaf, blend the soup using an immersion blender. Go chunky or go smooth—it’s your call. Stir in the cheddar, let it melt, and get ready to dig in.
Tips for Making It the Cheesiest Cozy Bowl Ever
For ultra-creamy results, stick with full-fat cream cheese and freshly shredded cheddar, which melt more smoothly than pre-packaged versions. If you’re short on time, high heat works just fine, but low and slow draws out deeper flavor.
Want to add protein? Stir in cooked shredded chicken or crispy bacon right before serving. For a spicy twist, a pinch of crushed red pepper or a splash of hot sauce does wonders. Prefer a dairy-free version? Sub in vegan cream cheese and plant-based cheddar—it works surprisingly well!
Best Ways to Store and Reheat
Let the soup cool completely before storing in airtight containers. It will keep in the fridge for up to 4 days. To freeze, portion into freezer-safe containers, leaving room for expansion, and freeze for up to 2 months.
When reheating, thaw overnight in the fridge if frozen, then warm gently on the stove over medium-low heat, stirring often to prevent curdling. Add a splash of broth if it thickens too much.
Slow Cooker Cheesy Broccoli Potato Soup
Ingredients
- 4 cups vegetable broth or chicken broth
- 8 oz full-fat cream cheese
- 2 russet potatoes diced
- 1 tsp dried thyme
- 1 carrot chopped
- Salt and pepper to taste
- 2 cups shredded cheddar cheese freshly grated recommended
- 1 yellow onion diced
- 2 garlic cloves minced
- 1 bay leaf
- 4 cups broccoli florets approximately 1 head of broccoli
Instructions
- Add all ingredients except the shredded cheddar to the slow cooker. Set to cook on high for 4 hours or on low for 6 to 8 hours. Discard the bay leaf once cooking is complete. Use an immersion blender to blend the soup to your preferred consistency, leaving some chunks if desired. Stir in the shredded cheddar, replace the lid, and continue cooking for an additional 15 minutes until the cheese has fully melted. Serve warm.
