Warm, creamy, and deeply comforting — the kind of soup that quietly simmers all day and welcomes everyone home.
There’s something about a pot of creamy soup bubbling away in the slow cooker that instantly softens the whole day. Slow Cooker Potato Broccoli Cheddar Soup is one of those recipes that feels gentle and grounding — rich without being heavy, familiar without being boring. It’s the soup you make when the weather cools, when you want supper to take care of itself, or when everyone just needs a bowl of comfort.
This recipe leans into simple pantry ingredients and lets time do the work. The potatoes become tender, the broccoli stays bright, and the cheddar melts into a silky, cozy broth that tastes like it came straight from a small-town café.
Ingredient Overview
Potatoes (4–5 cups, diced)
Russet potatoes give the soup body and help naturally thicken it as they cook. Yukon Golds add a slightly buttery flavor.
Broccoli Florets (2–3 cups)
Fresh or frozen both work. Broccoli balances the richness with freshness and color.
Onion (1 small, diced)
Adds gentle sweetness and depth that builds slowly during cooking.
Garlic (2 cloves, minced)
Optional but lovely — it adds warmth without overpowering the soup.
Chicken Broth (4 cups)
Forms the savory base. Vegetable broth works well too.
Milk (1½–2 cups)
Keeps the soup creamy but light.
Heavy Cream (½–1 cup)
Optional, for extra richness and that velvety finish.
Cheddar Cheese (2–2½ cups, shredded)
Sharp cheddar gives the best flavor and melts smoothly.
Butter & Flour (for thickening)
Creates a gentle roux that gives the soup structure.
Seasonings
- Salt
- Black pepper
- Garlic powder (optional
Step-by-Step Cooking Instructions
Step 1 — Load the Slow Cooker
Add diced potatoes, broccoli, onion, garlic, and chicken broth to the slow cooker.
Season lightly with salt and pepper.
Step 2 — Slow Cook
Cover and cook:
- LOW: 6–7 hours
- HIGH: 3–4 hours
Cook until potatoes are very tender.
Step 3 — Make the Roux
About 30 minutes before serving, melt butter in a small saucepan.
Whisk in flour and cook 1–2 minutes until lightly golden.
Step 4 — Add Milk & Thicken
Slowly whisk milk into the roux until smooth.
Pour mixture into the slow cooker and stir gently.
Step 5 — Add Cheese
Gradually stir in shredded cheddar cheese until melted and creamy.
Step 6 — Finish with Cream
Stir in heavy cream if using.
Let cook 10–15 minutes until thick and velvety.
Step 7 — Serve
Taste and adjust seasoning.
Serve hot with crusty bread or crackers.
