Slow Cooker Cheesy Potato Soup With Broccoli

My household survives all winter off this slow cooker cheesy potato soup with broccoli. It’s rich, creamy, and easy to make, a cozy family dinner with simple ingredients.

My family has grown to love vegetable soups, and this slow cooker cheesy broccoli potato soup is new to our rotation. The greens are actually not pushed to the side and are often fished out to eat first, which is honestly a miracle in this house. Even my avowed veggie-hating son loves it! It's so incredibly creamy and cheesy that it's hard not to get another serving.

Yukon Gold potatoes work better here than russets because they have a creamier texture and break down just enough to thicken the soup naturally without turning into complete mush. Russets fall apart too much and make the soup gluey instead of smooth.

The heavy cream and flour mixture needs to be whisked together completely smooth before adding it to the soup. Otherwise, you get lumps of raw flour floating around that taste chalky and never dissolve. 

What makes this soup so good is how the sharp cheddar adds stronger flavor that ties everything together. The shredded carrots, celery, onion, and garlic add aromatic depth that makes the whole slow cooker smell incredible while it cooks.

I love how hands-off this recipe is because I just add everything to the slow cooker in the morning, cook it on low for 6 hours, then thicken it with the cream and flour mixture and add the cheese at the end. My family requests this constantly now, and watching my kids actually fight over who gets the last broccoli floret feels like a parenting win I didn't see coming.

Curious what other recipes I can add broccoli to and still get clean plates from my kids? Try my broccoli cheddar stuffed chicken breast, creamy vegan broccoli casserole, or quinoa chicken casserole with broccoli!

Ingredients

Potatoes do more than just add bulk to this soup. As they cook down, they naturally thicken everything and give it that creamy texture without needing a lot of extra ingredients. Yukon Gold potatoes work especially well because they break down slightly and have a smoother texture, while russets will give you a softer, more blended result.

Broccoli florets chopped into smaller pieces cook more evenly and blend better into the soup, while larger pieces stay more distinct. If you prefer a smoother soup, cutting the broccoli smaller or mashing part of it at the end helps create a thicker consistency.

Heavy cream and flour give this soup its rich, creamy base. The flour thickens the broth as it cooks, while the cream adds body. If you need a lighter option, you can use half-and-half, but the soup will be slightly thinner.

Sharp cheddar cheese brings everything together at the end. It melts into the soup and adds stronger flavor than mild cheddar, which can get lost with the potatoes and broth. For the best texture, shredding your own cheese helps it melt more smoothly compared to pre-shredded varieties. Shredded carrots, celery, onion, and garlic add aromatic depth and texture. Vegetable broth creates the liquid base, but feel free to use chicken soup instead.

See the recipe card for exact quantities.

How to Make Cheesy Broccoli Potato Soup?

This soup cooks mostly hands-off in the slow cooker. Once the vegetables are tender, you’ll thicken it with cream and finish with cheese.

Add everything to the slow cooker

• Add the carrots, celery, onion, garlic, potatoes, broccoli, salt, pepper, and broth to the slow cooker.
• Give everything a quick stir so the vegetables are evenly distributed and mostly covered by the broth.

Cook until vegetables are tender

• Cover with the lid and cook on Low for about 6 hours or High for about 4 hours.
• The soup is ready for the next step when the potatoes and broccoli are fork-tender and easy to break apart.

Thicken the soup

• In a small bowl, whisk together the heavy cream and flour until smooth with no lumps.
• Pour this mixture into the slow cooker and stir well to combine. Cover again and cook for another 30 to 45 minutes, until the soup thickens slightly.

Add the cheese

• Stir in the shredded sharp cheddar cheese.
• Keep stirring until the cheese is fully melted and the soup is smooth.

Serve

Ladle the soup into bowls while hot. If you like, top with extra cheese, a few small broccoli pieces, or a sprinkle of black pepper before serving.

Make it Better

You can adjust this soup based on what you have on hand or how you like it. If you need a gluten-free option, swap the flour for cornstarch as the thickener. For a lighter version, use half-and-half or milk instead of heavy cream, keeping in mind the soup will be a bit thinner. To keep it meatless, switch the chicken broth for vegetable broth. You can also change up the cheese by using Monterey Jack, Colby, or a blend for a slightly different flavor.

For texture, you can leave the soup chunky or blend part or all of it for a smoother consistency. Adding extra vegetables like cauliflower or peas works well if you want more variety. If you prefer a bit of heat, stir in red pepper flakes or chopped jalapeños toward the end. For a heartier version, mix in chopped ham or cooked bacon just before serving.

Storage

Store any leftovers in an airtight container in the fridge for up to 4 days. When reheating, warm the soup gently on the stovetop or in the microwave, stirring occasionally. If it thickens too much in the fridge, add a splash of broth or water to loosen it as it heats.

For longer storage, let the soup cool completely, then transfer to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating, and stir in a bit of extra liquid as needed to bring back the original texture.

Recipe