🥣 Slow Cooker Potato Broccoli Cheddar Soup

This Slow Cooker Potato Broccoli Cheddar Soup is rich, creamy, cheesy, and incredibly comforting. It’s the perfect dump-and-go meal — just add everything to the slow cooker and let it work its magic. The result is a thick, cozy soup packed with tender potatoes, hearty broccoli, and melted cheddar.

📝 Ingredients

• 32 oz frozen broccoli florets
• 2 russet potatoes, peeled and diced
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth (or vegetable broth)
• 2 cups shredded cheddar cheese
• 1 cup heavy cream (or half-and-half for lighter)
• 1 teaspoon black pepper
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon paprika
• ½ teaspoon dried thyme (optional)
• 2 tablespoons butter (optional, for richness)

👩‍🍳 Full Recipe (Step-By-Step)

1. Prep the Slow Cooker

Spray slow cooker with nonstick spray or lightly oil.

2. Add the ingredients

Into the slow cooker, add:

• Frozen broccoli
• Diced potatoes
• Onion
• Garlic
• Cream of chicken soup
• Cream of mushroom soup
• Chicken broth
• Salt, pepper, paprika, thyme

Stir well.

3. Cook

• Low: 6–7 hours
• High: 3–4 hours
  Potatoes should be very tender.

4. Blend (optional)

For a thicker, smoother soup:

• Use an immersion blender to lightly blend half the soup.
  (Or transfer 2 cups to a blender and return it.)

5. Add dairy

Stir in:

• Shredded cheddar cheese
• Heavy cream
• Butter (optional)

Let cook on LOW for 15 minutes to melt and combine.

6. Serve

Top with extra cheddar, bacon bits, or green onions if desired.

🍽 Servings

Makes 6 hearty servings

📊 Nutritional Info (Per Serving — Approx.)

Based on standard ingredients:

• Calories: 380
• Protein: 17 g
• Carbs: 32 g
• Fat: 22 g
• Fiber: 4 g
• Sodium: Varies depending on canned soups

💚 Benefits

• ✔ Super easy dump-and-go slow cooker recipe
• ✔ Kid-friendly comfort food
• ✔ High in fiber from broccoli & potatoes
• ✔ Protein + calcium from cheddar cheese
• ✔ Perfect for cold days or meal prep
• ✔ Can be made vegetarian

💡 Recipe Notes

• You can substitute fresh broccoli (use ~5 cups chopped).
• Use sharp cheddar for more flavor.
• For a lighter soup, replace heavy cream with evaporated milk.
• If too thick, add more broth at the end.
• If too thin, remove lid and cook 20 minutes longer to reduce.

✨ Tips for Best Results

• Don’t add cheese at the beginning — it can curdle.
• Cut potatoes small for faster, more even cooking.
• Add a splash of hot sauce for a subtle kick.
• For extra richness, stir in a spoon of cream cheese at the end.
• Want more protein? Add shredded chicken.

❓ Q/A Section

Q: Can I make this vegetarian?

A: Yes — use vegetable broth and replace cream of chicken with cream of celery.

Q: Can I freeze this soup?

A: Yes, but dairy may separate. Blend well after reheating.

Q: Can I use fresh broccoli instead of frozen?

A: Yes, just chop into small florets.

Q: Can I add meat?

A: Shredded chicken, diced ham, or cooked bacon work well.

Q: My soup is too thick — what do I do?

A: Add extra broth or milk until desired consistency.