Crock Pot Broccoli Potato Soup
Crock Pot Broccoli Potato Soup with tender veggies, creamy broth, and sharp cheddar makes for a comforting, yummy and filling soup for busy nights!
A CREAMY SLOW COOKER SOUP
This Crock Pot Broccoli Potato Soup is a no fuss recipe that the whole family will enjoy. I know mine does! This is one of those great ways to get in some veggies without a whole lot of fuss. It’s thick and the creamy with chunks of potato and tender broccoli. You just throw it all into your slow cooker and turn it on!
FREQUENTLY ASKED QUESTIONS:
I recommend sticking to low and slow so the veggies can get nice and soft.
Typically the cream and flour will clump together if you don’t mix them together ahead of time so they get a nice smooth texture.
Yes, if you want this to be a bit smoother, with less chunks, you can use an immersion blender to blend things out some.
Try adding some other vegetables like cauliflower, peas, or cauliflower to the soup. If you want some heat, try adding some red pepper flakes or jalapeños at the end. You can add some meat choices before serving if you’d like. Try chopped ham or cooked bacon in the soup.
This soup is a whole meal in itself, but it can absolutely be served with sandwiches like Grilled Cheese, Turkey sandwiches, etc. It’s perfect to pair with your favorite salad and a few slices of Crusty Bread.
In a large pot or Dutch oven over medium heat, melt a bit of butter or drizzle of oil.
Add diced carrots, celery, and onion. Cook 5-7 minutes, until softened.
Stir in minced garlic and cook for 30 seconds until fragrant.
Add potatoes, broccoli, salt, pepper, and chicken broth. Stir to combine.
Bring to a gentle boil, then reduce heat to a simmer. Cover and cook about 15-20 minutes, until the potatoes and broccoli are tender.
In a small bowl, whisk together the heavy cream and flour until smooth.
Pour into the pot and simmer 5-10 minutes, stirring occasionally, until thickened.
Remove from heat and stir in shredded cheddar until melted and smooth.
Taste and adjust seasonings if needed. Serve and enjoy.
Any leftovers can be transferred to an airtight container once they’ve cooled down. You can keep them in the refrigerator for up to 4 days. Once leftovers have cooled completely, you can freeze them in a freezer safe container for up to 3 months. Thaw in the fridge overnight before reheating. The best way to reheat is in the stovetop or in the microwave. If you find that your soup is too thick, you can thin with some extra broth.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- carrots, celery, onion – sometimes you can find these three already chopped up in a container in the produce section of your grocery store if you need a time saver. It will usually be called a “mire pox”.
- garlic – fresh minced garlic gives you a stronger garlic flavor but the jarred stuff works fine here.
- potatoes – I prefer russets. They are the most affordable and they cook up perfectly in this. You could use Yukon gold. I wouldn’t recommend a waxy potato like a red potato.
- broccoli florets – fresh or frozen
- chicken broth– if in a pinch, you can use vegetable broth instead. This is also a vegetarian option. If you are sensitive to sodium or watching your sodium, grab the low or no sodium broth.
- heavy cream– if you only have half and half, you can use that if you’re in a pinch. The soup will be thinner though.
- flour – you can use cornstarch if you need a gluten free option.
- shredded sharp cheddar cheese– you can use pre-shredded bagged cheese if that is all you have, but, if you have the time and capability, freshly grating your cheese from the block melts better. You can use different cheese options like Monterey Jack, Colby, or a cheese blend, if needed.
HOW TO MAKE CROCK POT BROCCOLI POTATO SOUP:
To a 5-6 quart slow cooker, add carrots, celery, onion, garlic, potatoes, broccoli, salt, pepper, and chicken broth. Cover and cook on low for 6 hours or on high for 4 hours (vegetables should be tender) In a small bowl, whisk together the heavy cream and flour. Pour mixture into soup. Cover and cook on high for an additional 30–45 minutes until it thickens. When ready, add in the shredded cheese. Stir until melted and combined with the soup.
Then serve!
CRAVING MORE RECIPES?
Crock Pot Broccoli Potato Soup
Ingredients
- 1 cup shredded carrots
- 2 stalks celery diced
- 1 small onion diced
- 4 cloves garlic minced
- 4 cups potatoes peeled and cubed into 1-inch chunks
- 4 cups broccoli florets chopped
- 1 ½ teaspoons black pepper
- 2 ½ teaspoons salt
- 4 cups chicken broth
- 2 cups heavy cream
- ¼ cup flour
- 2 cups shredded sharp cheddar cheese
Instructions
- To a 5-6 quart slow cooker, add carrots, celery, onion, garlic, potatoes, broccoli, salt, pepper, and chicken broth.
- Cover and cook on low for 6 hours or on high for 4 hours (vegetables should be tender)
- In a small bowl, whisk together the heavy cream and flour.
- Pour mixture into soup. Cover and cook on high for an additional 30–45 minutes until it thickens.
- When ready, add in the shredded cheese. Stir until melted and combined with the soup.
- Then serve!
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I cooked the soup for four hours before I added the milk. I cooked it another hour and then added the cheese.. it cooked another hour, and the cheese was curdled. Just wondering what I did wrong.
It is not in the directions to cook for an additional hour after you add the cheese. You put the cheese in and let it melt then serve.
Just made this tonight for dinner and it was so yummy!! I will definitely be making this again!
Thanks so very much Kelly! That really means a lot to hear!
Do you think I can use whole milk instead of heavy cream? We shall see; I’m going to try it. Can’t wait for such an easy warm, cozy meal.
Hi Brandie, how much frozen broccoli would I use instead of fresh. Thank you so much!
Hi Jackie, the same amount. Just loosely measure 4 cups 🙂
okay so long shot here that you will see this in time, but I just put everything in the crock-Pot and the broth doesn’t cover all the veggies. I kind of eyeballed while I was chopping. The broth comes up halfway. should I add more broth?
Is it necessary to take it off the heat to add the cheese and cream to keep it from separating?
That is why you are putting them in at the end of cooking not from the beginning:)
Thanks for the reply! I appreciate you. I have a Walmart order on the way and am making this tonight for supper. I’ve made the Panera clone and there was a huge difference if you kept it on the heat source. I wasn’t sure if it were the same in the crock-pot.
Thanks Again.
Of course! You only need to keep it on high until it thickens, then add your cheese in and melt, stir then serve immediately. Hope you love it!!
This turned out great. My wife comes home and tells me that she never liked broccoli-cheddar soup… but, “THIS IS AWESOME!” So, you’ve created a convert. Being a Southern cook, why didn’t you include a Velveeta substitution? lol…
Haha – they absolutely send me through the ringer when I use Velveeta or mention Velveeta. I use it all the time but (and I am not kidding), I have had people curse at me for even mentioning that Velveeta is in a recipe lol. People get crazy! I am so happy your wife loved it – yay!
This soup recipe is a keeper! Leftovers taste even better!, and it freezes well. I use frozen broccoli when I make the recipe.
I can’t wait to try this recipe this weekend after I go to the store and get all the ingredients that I don’t already have
I love trying new crockpot recipes
I don’t get to cook during the week so I make it up on the weekends. lots of crockpot recipes and making different desserts as well. my coworkers friends and family love it cause I bring them what I make during the week
I bet they do! That is how I started this website many, many years ago. I made recipes then posted it onto a site where everyone could grab the recipe – ha! Hope you love it!
can I omit the cheese? do not like any cheese
I suppose? I haven’t tried it
I guess you can omit whatever you want to make it urs. maybe add something to help make it creamy
After reading your question, I decided to taste it to adjust seasoning before adding the cheese. It’s AWESOME! I am really looking forward to the finished product because if it is this good without the cheese… I’m expecting a great result.
…would Better Than Bouillon Premium Roasted Chicken Base be beneficial (add to the flavor) in this recipe?
It won’t hurt it. I would try before adding though so you get an idea of taste first 🙂
Wonderful soup.