Oh, I can’t wait to share this Crock Pot Broccoli-Cheddar Potato Soup Recipe with you! It’s one of those recipes that feels like a big warm hug on a chilly day. The way the sharp cheddar melts into the tender potatoes and broccoli creates such a creamy, comforting bowl that’s perfect for cozy dinners or meal-prepping for busy weeks.

What I love most about this Crock Pot Broccoli-Cheddar Potato Soup Recipe is how hands-off it is. You toss everything in your slow cooker, and hours later, you get this luscious, cheesy soup that tastes like you spent all day prepping. If you’re chasing that homemade comfort food vibe without a ton of effort, this soup is going to be your new best friend.

Ingredients You’ll Need

All these ingredients blend together beautifully for creamy texture and flavor. I always recommend grabbing the freshest broccoli you can find and a sharp cheddar because it really makes a difference in taste.

Frozen shredded hash browns: These give a great potato base without peeling or chopping—super convenient and creamy once cooked down.
Broccoli florets: Finely chopped so they blend well but still add a lovely texture.
Shredded carrots: They add a subtle sweetness and a pop of color you might not expect in this classic soup.
Shallot or small onion: For that gentle aromatic layer of flavor.
Gluten free chicken broth: Use your favorite broth or stock for a rich, savory base. I love this kind because it keeps the soup gluten free and flavorful.
Arla Herbs & Spices cream cheese: This adds creaminess with a subtle herby note—if you can’t find Arla, any cream cheese works.
Milk (2% or higher): For smooth consistency; whole milk makes it richer.
Sharp cheddar cheese: The star here—sharp cheddar gives that amazing cheesy punch, plus you can add more on top when serving.
Salt and pepper: To taste, keep these balanced so the flavors shine without being too salty.

Variations

I’ve played around with this recipe a bit depending on what I have on hand or what my family prefers. Feel free to make it your own—you’ll find some tweaks make it just right for you.

Vegetarian version: Swap chicken broth for vegetable broth. I tried this for a friend’s visit and honestly, it was just as comforting.
Extra protein: Add cooked shredded chicken or turkey at the end to make it heartier.
Spicy twist: A pinch of cayenne or a drizzle of hot sauce gives a fun kick—perfect for when you want to wake up your taste buds.
Dairy-free: Use dairy-free cream cheese and milk alternatives like oat or almond milk. I’ve made this version and loved how the flavors still worked beautifully.
More veggies: Pop in some cauliflower florets or kale for extra nutrition and texture.

How to Make Crock Pot Broccoli-Cheddar Potato Soup Recipe

Step 1: Combine Your Veggies and Broth in the Crock Pot

Start by adding your thawed hash browns, chopped broccoli, shredded carrots, and shallots (or onion) to the slow cooker. Pour in the chicken broth over everything. This is where the magic begins—no need to sauté or pre-cook your veggies. Just layer them in and let the slow cooker do its thing.

Step 2: Cook Low and Slow for Creamy Perfection

Cover and cook on low for 6 to 8 hours. This slow cooking lets the potatoes soften up beautifully, and the broccoli gets tender but not mushy. If you’re in a hurry, high for 3 to 4 hours works, but I swear low and slow is where the texture really shines.

Step 3: Stir in Cream Cheese and Milk

Once your veggies are tender, stir in the cream cheese and milk until it’s smooth and creamy. Make sure the cream cheese is softened for easier blending—I usually leave it out for about 30 minutes before adding. This part transforms the soup from chunky broth to velvety and rich.

Step 4: Add Sharp Cheddar and Season

Next, add the shredded sharp cheddar cheese and stir until melted. This step is when the soup truly becomes cheesy heaven. Don’t forget to season with salt and pepper to taste—the cheddar can be salty, so go easy and adjust at the end if you need.

How to Serve Crock Pot Broccoli-Cheddar Potato Soup Recipe

Crock Pot Broccoli-Cheddar Potato Soup Recipe - Recipe Image

Garnishes

I always add a little extra shredded sharp cheddar on top, along with freshly chopped green onions or chives for that bright, fresh bite. Sometimes, a small sprinkle of crispy bacon bits or toasted breadcrumbs gives a nice crunch contrast that everyone loves.

Side Dishes

Pair this soup with crusty bread or a grilled cheese sandwich for dipping. I’ve also enjoyed it alongside a simple mixed green salad when I want a lighter meal. Whatever you choose, these sides keep the meal balanced and satisfying.

Creative Ways to Present

For a casual family night, serve the soup in petite bread bowls to make the meal feel fun and rustic. And during holiday gatherings, I’ve set up a “toppings bar” with extra cheese, crispy onions, and herbs so guests can customize their bowls. It’s always a hit and a great way to make it special.

Make Ahead and Storage

Storing Leftovers

I usually let the soup cool completely before transferring it to airtight containers. It keeps well in the fridge for up to 3 days. When you go to reheat, give it a good stir to bring back that creamy texture, since it can thicken as it sits.

Freezing

This Crock Pot Broccoli-Cheddar Potato Soup Recipe freezes nicely, which is great for busy weeks. I portion it into freezer-safe containers and freeze for up to 3 months. Just skip the garnishes when freezing—they’re best fresh.

Reheating

Reheat gently on the stove over medium-low heat, stirring often to prevent sticking and to help the cheese blend back in evenly. If the soup thickens too much, add a splash of milk or broth to get it back to the perfect consistency.

FAQs

Can I use fresh potatoes instead of frozen hash browns?

You absolutely can! Just peel and dice your potatoes into small cubes and add them to the crock pot with a bit more broth, since fresh potatoes absorb more liquid. Keep in mind, they might need extra cooking time—about 8 hours on low or until tender.
What if I don’t have a slow cooker?

No slow cooker? No problem. You can make this soup on the stovetop by simmering all the ingredients over low heat. Just keep an eye on it, stirring often so nothing sticks, and cook until the potatoes are soft—around 45 minutes to an hour.
Can I make this soup vegan?

For a vegan version, use vegetable broth, dairy-free cream cheese, plant-based milk, and a vegan cheddar cheese alternative. The texture will be a bit different, but it still turns out creamy and delicious—I’ve made this swap and have been pleasantly surprised!
How do I avoid the soup becoming too thick?

To prevent the soup from getting too thick, add extra broth or milk a little at a time as it cooks, especially when reheating leftovers. Stir frequently, and if the soup looks too dense, a splash of liquid will help loosen it right up.
Can I add other cheeses to this recipe?

Definitely! While sharp cheddar is classic, mixing in some mozzarella or Monterey Jack can mellow out the flavor and make the soup extra gooey. I’ve even added a bit of Parmesan for a savory twist—just adjust the salt accordingly.

Final Thoughts

This Crock Pot Broccoli-Cheddar Potato Soup Recipe feels like a little piece of comfort on busy days when I just want something easy but totally satisfying. It’s a dish I’ve come back to over and over, especially for family dinners and casual nights in. I hope you give it a try—you’ll love how little effort it takes for such a warm, cheesy bowl of goodness that feels like a homemade hug. Let me know what your favorite twists are once you make it in your kitchen!

Crock Pot Broccoli-Cheddar Potato Soup Recipe

★★★★★ 4.5 from 133 reviews

Author: Isabella
Prep Time: 15 minutes
Cook Time: 6 to 8 hours (low) or 3 to 4 hours (high)
Total Time: 6 hours 15 minutes to 8 hours 15 minutes (low) or 3 hours 15 minutes to 4 hours 15 minutes (high)
Yield: 6 servings 1x
Category: Soup
Method: Slow Cooking
Cuisine: American
Diet: Gluten Free

Print Recipe

Description

This Crock Pot Broccoli-Cheddar Potato Soup is a comforting, creamy, and flavorful slow cooker recipe featuring shredded hash browns, fresh broccoli, and sharp cheddar cheese. Perfect for a hearty meal on a chilly day, the soup combines wholesome vegetables and rich dairy melted together over low heat for a smooth and satisfying experience.

Ingredients

Scale

Vegetables

4 cups frozen shredded hash browns, thawed
3 cups broccoli florets, finely chopped
1 cup shredded carrots
1 shallot or 1/2 small onion, chopped

Liquids

3 cups gluten free chicken broth
1 cup milk, 2% milk fat or higher

Dairy

4 oz Arla Herbs & Spices cream cheese
8 oz shredded sharp cheddar cheese, plus more for topping

Seasoning

Salt and pepper, to taste

Instructions

Prepare Ingredients: Thaw the frozen shredded hash browns and finely chop the broccoli florets. Shred the carrots and chop the shallot or onion.
Add to Crock Pot: Place the thawed hash browns, chopped broccoli, shredded carrots, and chopped shallot or onion into the crock pot. Pour in the gluten free chicken broth.
Cook Soup Base: Cover the crock pot and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the vegetables are tender and cooked through.
Add Cream Cheese and Milk: Once the vegetables are tender, stir in the Arla Herbs & Spices cream cheese and milk, mixing until the cream cheese is fully melted and incorporated.
Incorporate Cheddar Cheese: Add the shredded sharp cheddar cheese to the soup and stir until the cheese melts completely and the soup becomes creamy.
Season to Taste: Add salt and pepper according to your preference, adjusting the seasoning carefully to balance the flavors.
Serve: Ladle the hot soup into bowls and top with additional shredded cheddar cheese if desired. Enjoy immediately for best flavor and texture.

Notes

For a thicker soup, mash some of the cooked hash browns with a potato masher before adding the cheeses.
You can substitute vegetable broth to make the recipe vegetarian.
Use full-fat milk to ensure a richer texture.
If you like a spicier twist, add a pinch of cayenne pepper or smoked paprika.
This soup freezes well; store leftovers in airtight containers for up to 3 months.

Keywords: Broccoli Cheddar Potato Soup, Crock Pot Soup, Slow Cooker Soup, Gluten Free Soup, Comforting Soup, Hash Browns Soup