Dinner

Crockpot Potato Broccoli Cheddar Soup Recipe

ByLily Cross December 14, 2025December 14, 2025

Introduction

This Crockpot Potato Broccoli Cheddar Soup is a comforting, cheesy dish perfect for chilly days. Easy to prepare and slow-cooked to perfection, it blends fresh broccoli and sharp cheddar into a creamy, satisfying meal.

A close-up of a creamy soup in a gray bowl set on a white marbled texture, showing three main layers: bright green broccoli florets with a slightly bumpy texture, soft yellow potato chunks with smooth surfaces, and small orange carrot pieces that appear tender. The creamy broth is pale yellow with a thick and smooth texture, speckled with black pepper, filling the bowl and surrounding the vegetables, giving a warm and hearty look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 cups broccoli florets (from 2 heads)
1 cup chopped onion
1 cup shredded carrots
2 oz. cream cheese
1 tablespoon minced garlic
¼ teaspoon nutmeg
½ teaspoon kosher salt
¼ teaspoon black pepper
⅓ cup cornstarch
4 cups chicken broth
8 oz. shredded cheddar cheese
2 cups milk

Instructions

Step 1: Roughly chop the broccoli florets and place them in the bottom of the crockpot. Add the chopped onion, shredded carrots, cream cheese, and minced garlic.
Step 2: In a large bowl, whisk the chicken broth with nutmeg, salt, pepper, and cornstarch until smooth. Pour the mixture over the vegetables in the crockpot and stir to combine.
Step 3: Cover and cook on HIGH for 2-3 hours (or on LOW for 6-7 hours), until the broccoli is tender. For a smoother texture, use an immersion blender to blend the soup, leaving some chunks if preferred.
Step 4: Reduce the heat to LOW, then add the milk and shredded cheddar cheese. Cook for an additional 30 minutes, or until the cheese has melted completely.

Tips & Variations

Use vegetable broth instead of chicken broth for a vegetarian option.
For extra creaminess, add a splash of heavy cream along with the milk.
Garnish with crispy bacon bits or chopped green onions for added flavor and texture.
Substitute white sharp cheddar or smoked cheddar for a different cheese twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to maintain the creamy texture. If the soup thickens too much after cooling, add a little milk or broth when reheating to loosen it.

How to Serve

A close-up view of a creamy soup filled with large chunks of yellow potato, bright green broccoli florets, and small pieces of orange carrot, all mixed in a thick, light yellow broth with specks of black pepper sprinkled on top. The soup is held in a deep, white bowl sitting on a white marbled surface, showing the rich texture and vibrant colors of the vegetables and broth. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without a crockpot?

Yes, you can prepare this soup on the stovetop by simmering the vegetables and broth mixture in a large pot until tender, then adding the milk and cheese at the end. Adjust cooking times accordingly.

Is there a way to make the soup gluten-free?

Absolutely. This recipe is naturally gluten-free if you use cornstarch as the thickener and ensure your chicken broth contains no gluten additives. Always check labels to be certain.