Broccoli Cheddar Potato Soup

Broccoli Cheddar Potato Soup acts like a warm blanket on a freezing winter evening. I started making this hearty dish when my family needed extra comfort after long days. You combine tender chunks of potato with rich, melted cheese for the ultimate savory experience.

Most recipes require heavy cream, but I found a way to make it thick and velvety naturally. My kitchen smells incredible as it simmers on the stove. Even my children, who usually hide their vegetables, scrape their bowls clean every time.

You get all the nutrition of fresh broccoli hidden inside a decadent, cheesy broth. Serve this with crusty bread, and you have a complete meal that feels like a warm hug.

Why You’ll Love This Broccoli Cheddar Potato Soup

This Broccoli Cheddar Potato Soup delivers pure comfort with almost zero effort. I love it because it rivals the famous version from your favorite bakery cafe. You get a rich, velvety consistency that warms you up instantly.

Here is why this recipe wins every time:

• Hands-Off Cooking: The slow cooker handles the heavy lifting. You simply toss the ingredients in and walk away until dinner time.
• Picky Eater Approved: The intense cheesy flavor tricks kids into eating their vegetables. They will lick the bowl clean.
• Smart Shortcuts: Using frozen broccoli eliminates tedious chopping. Also, processed cheese melts much smoother than cheddar alone, guaranteeing a silky broth.
• Budget Friendly: You create a massive pot of hearty food with simple, affordable staples.

It creates the perfect cozy meal for busy nights. You enjoy gourmet flavor without the stress or the mess.

Ingredients for Broccoli Cheddar Potato Soup

You need a few pantry staples to create this velvety masterpiece. I rely on frozen vegetables to save time without sacrificing texture. Gather these items to get started:

• 16 oz block processed cheese (like Velveeta): Cut this into cubes so it melts evenly.
• 32 oz bag frozen broccoli florets: These hold their shape perfectly during the long cook time.
• 2 large Idaho potatoes: Peel and dice them into small chunks for tender bites.
• 1 small yellow onion: Slice this thinly to melt into the broth.
• 10.5 oz can cream of chicken soup: This adds instant creaminess and depth.
• 10.5 oz can cream of mushroom soup: It provides a savory, earthy undertone.
• 14 oz can chicken broth: This loosens the mixture just enough.
• 2 cloves garlic: Mince fresh garlic for the best flavor punch.
• 2 tbsp butter: You use this to create a rich base.
• 1 tsp flour: This helps thicken the soup slightly.

Ingredient Substitutions & Notes

I learned a few lessons after testing this recipe repeatedly. Follow these tips to ensure your soup turns out perfect every time:

• Texture Control: The butter and flour combination creates thickness. You can skip this step if you prefer a thinner, brothier soup.
• Stick to Frozen: Frozen broccoli wins here. Fresh broccoli turns mushy quickly in the slow cooker. If you must use fresh, add it only during the last hour of cooking.
• Cheese Matters: Processed cheese melts much smoother than real cheddar. Regular cheddar often separates and becomes grainy in the slow cooker.
• Dietary Swaps: For a gluten-free version, swap the flour for cornstarch and use gluten-free cream soups. Vegetarians can easily substitute cream of celery soup instead of the chicken version.

How to Make Broccoli Cheddar Potato Soup

You are about to make the easiest comfort food dinner possible. This “dump and go” method lets the slow cooker do all the work while you relax. Follow these simple steps to get the perfect creamy consistency.

Prepare the Vegetables

Start by prepping your fresh ingredients. Peel the Idaho potatoes and chop them into small, even chunks. Aim for pieces about the size of a nickel. This specific size ensures they cook through perfectly without disintegrating.

Next, slice the yellow onion thinly and mince your fresh garlic cloves. Toss the potatoes, onion, and garlic directly into the slow cooker basin. Pour the entire bag of frozen broccoli florets right on top. You do not need to thaw the broccoli first, which saves you precious prep time.

Create the Cheesy Mixture

Now, build the rich liquid base. Pour in the can of cream of chicken soup, the can of cream of mushroom soup, and the chicken broth. Drop in the butter pats to add richness.

Sprinkle the flour evenly over the ingredients. Finally, scatter the cubes of processed cheese over the top. Use a large spoon to mix everything together thoroughly. You want to ensure the flour and liquids combine well so the soup thickens properly as it heats.

Cook and Stir

Secure the lid on your slow cooker. Set the heat to HIGH and cook for 4 to 5 hours. The kitchen will start to smell amazing as the cheese melts and the vegetables tenderize.

I recommend you open the lid once, about halfway through the cooking process. Give the soup a vigorous stir. This helps the melting cheese incorporate fully into the broth and prevents any sticking at the edges.

Blend for Texture

Once the timer goes off, check that the potatoes are fork-tender. Here is the secret to a restaurant-quality texture: grab an immersion blender. Pulse it through the soup just a few times.

Do not blend it until it is completely smooth. You want to break down enough potatoes to thicken the broth naturally, but leave plenty of broccoli and potato chunks for a satisfying bite. Serve it hot immediately.

Slow Cooker Tips for Perfect Soup

Slow cookers vary greatly in temperature, so you must watch the clock closely. Even sturdy frozen broccoli loses its texture if it cooks for too long. I always set a specific timer to prevent the vegetables from turning into mush. Also, do not skip that crucial mid-cycle stir. Opening the lid just once allows you to mix the melting cheese directly into the hot broth. This simple action prevents oily clumps from forming on the surface.

Sometimes the processed cheese might still look solid after hours of cooking. Do not panic if you see this. Just grab a sturdy spoon and give the mixture a vigorous stir to break it up. Replace the lid and let it sit for ten more minutes. The residual heat will finish the job perfectly. If the soup appears too thick for your taste, simply whisk in a splash of warm milk right before serving.

Serving Suggestions for Broccoli Cheddar Potato Soup

Oh, let me tell you how I love to serve this soup! A big, crusty loaf of sourdough bread is my go-to for dipping into that cheesy goodness. If I’m feeling fancy, I’ll sprinkle some extra shredded cheddar on top and throw on a handful of buttery croutons for crunch.

Sometimes I’ll pair it with a simple green salad to balance out the richness. My kids? They just grab spoons and dive right in. Honestly, this soup stands so well on its own that you don’t need much else to make it a complete, comforting meal.

Storing and Reheating Broccoli Cheddar Potato Soup

This soup keeps beautifully, so don’t worry about leftovers (though in my house, we rarely have any). Let it cool completely before popping it in the fridge in an airtight container.

It’ll stay fresh for 3-4 days. For longer storage, freeze it in portions for up to 2 months. When reheating, I always add a splash of broth or milk to bring back that creamy texture. Just warm it gently on the stove, stirring often, and it’ll taste just like new. The microwave works too, but stir every minute to prevent hot spots.

Broccoli Cheddar Potato Soup Nutrition

This soup warms the soul, but it helps to know the numbers too. I calculated the estimated nutrition facts per bowl so you can enjoy this comfort food within a balanced diet.

Nutrient	Amount per Serving
Calories	300 kcal
Protein	12g
Fiber	4g
Total Fat	15g
Saturated Fat	8g
Carbohydrates	30g
Sodium	800mg

You get a solid 12g of protein and 4g of fiber thanks to the hearty vegetables. The fat content sits at 15g, which gives the soup its rich, creamy mouthfeel. The sodium level is naturally higher at 800mg due to the processed cheese and soup bases.

If you need to watch your salt intake, simply swap in low-sodium chicken broth. Remember that these figures are estimates, but they prove you can enjoy a satisfying, filling meal without going overboard.

FAQs About Broccoli Cheddar Potato Soup

Creamy Soups & Comforting Classics

If you enjoyed the rich, cheesy comfort of Broccoli Cheddar Potato Soup, try these other hearty soups and sides to warm you up.

• Sausage Potato Soup: A hearty blend of savory sausage and tender potatoes in a creamy broth.​
• Hash Brown Potato Soup: An ultra-comforting soup using hash browns for easy, cheesy goodness.​
• Loaded Mashed Potato Casserole: Creamy mashed potatoes baked with cheese, bacon, and chives—like a loaded soup in casserole form.​
• Creamy Parmesan Italian Sausage Soup: Rich, flavorful soup packed with sausage and parmesan for a satisfying meal.​

Simmer these comforting recipes next for cozy, delicious dining!​

Your New Favorite Comfort Food

Broccoli Cheddar Potato Soup delivers the ultimate cozy vibe with zero stress. This slow cooker recipe creates a rich, velvety texture that rivals your favorite bakery cafe. You get a hearty meal packed with tender vegetables and cheesy goodness without lifting a finger. It solves the dinner rush perfectly.

Get your slow cooker ready tonight. Please leave a comment below to share how much your family loved it. Don’t forget to follow me on Facebook for more easy, comforting recipes.

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