Slow Cooker Cheesy Broccoli Potato Soup
If you’ve ever stood in front of your fridge with one foot in “I want something healthy” and the other firmly planted in “I want something cozy and cheesy,” this soup is your middle ground. It’s hearty without feeling heavy, creamy without needing a gallon of dairy, and packed with good-for-you veggies that actually taste like something you’d look forward to eating.
This one checks all the boxes. You throw a bunch of wholesome ingredients in a slow cooker, go about your day, and by the time dinner rolls around? You’re greeted by a pot of soup that smells like it should be served in a cabin somewhere in Vermont. It’s that kind of vibe.
If you’re trying to eat better but still want comfort food that hugs you back, this recipe might just become a regular.
What You’ll Need
Here’s a breakdown of everything you’ll need. Most of it is pantry-friendly or already sitting in your fridge. But if something’s not, don’t worry—I’ve got swaps for you further down.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet potatoes | 2 medium, diced | Yukon gold also works |
| Broccoli florets | 4 cups (fresh preferred) | Chop into bite-sized pieces |
| Yellow onion | 1, diced | Mild flavor, great for soups |
| Garlic | 2 cloves, minced | Fresh is best |
| Carrot | 1, chopped | Optional but recommended |
| Bay leaf | 1 | Adds depth of flavor |
| Vegetable or chicken broth | 4 cups | Go low-sodium if possible |
| Dried thyme | 1 teaspoon | Dried is easier but fresh works |
| Cream cheese | 8 oz, full fat | Use block-style for melting |
| Shredded cheddar cheese | 2 cups | Shred it yourself if you can |
| Salt & pepper | To taste | Always taste and adjust |
This combo gives you a rich, creamy, balanced soup that doesn’t feel over-the-top but still satisfies the craving for something cheesy and warm.
Tools You’ll Need
Here’s what makes this recipe easy from start to finish:
- A slow cooker (4 to 6-quart size is perfect)
- Sharp knife and cutting board
- Measuring cups and spoons
- Ladle
- Immersion blender (optional, but great for texture)
Nothing fancy. You won’t be juggling pots or scrubbing pans for 20 minutes afterward.
Pro Tips
Before you jump into cooking, here are a few things I’ve learned after testing this more than a few times (and feeding it to friends who conveniently “just happened to stop by” when they smelled it).
1. Skip the bagged shredded cheese
It’s convenient, but pre-shredded cheese has stuff added to prevent clumping—which also stops it from melting smoothly. Use a block and shred it yourself for that silky finish.
2. Don’t skip the bay leaf
Sounds minor, but it adds a subtle earthy layer that pulls the whole flavor profile together. Just remember to fish it out before blending.
3. Control the texture with the blender
Want it chunky? Blend only half. Want it silky smooth? Go all in. You can also mash with a potato masher if you don’t have a blender.
4. Add cheese at the end, not the beginning
Dumping cheese in too early gives it a weird grainy texture. Let everything cook first, then stir it in so it melts perfectly.
5. Add a splash of lemon (yes, seriously)
Just a teaspoon of lemon juice right before serving balances the richness. It doesn’t make it lemony—just brighter.
Substitutions and Variations
Whether you’re working with what’s in the fridge or trying to adjust for dietary needs, this recipe is pretty forgiving.
| Original Ingredient | Swap Option | Notes |
|---|---|---|
| Russet Potatoes | Yukon Gold, sweet potato | Yukon for creaminess, sweet for sweetness |
| Broccoli | Cauliflower | Similar texture and cooks the same way |
| Cream Cheese | Greek yogurt (full fat) | Slightly tangier, but adds creaminess |
| Cheddar | Gruyère, mozzarella | Gruyère for more depth, mozzarella for mild |
| Broth | Bone broth | Adds protein and richness |
You can also throw in extras like chopped spinach at the end, or add cooked chicken to make it heartier.
Make-Ahead Tips
Want to make life even easier?
- Chop all your veggies the night before and store them in a sealed container in the fridge.
- In the morning, just dump everything into the slow cooker and go.
- You can even pre-measure your broth, seasonings, and cheese so it’s literally just a few quick tosses into the pot.
Meal prepping doesn’t always mean eating cold chicken and rice. Sometimes it looks like this creamy broccoli soup on a Tuesday night.
How to Make It
Here’s your step-by-step:
- Load the slow cooker
Add the diced potatoes, chopped broccoli, onion, garlic, carrot, bay leaf, broth, thyme, salt, and pepper. - Cook
Cover and cook on high for 4 hours or low for 6 to 8 hours. You want the veggies fork-tender. - Remove the bay leaf
It’s done its job. Time to take it out. - Blend
Use an immersion blender to puree the soup to your desired consistency. I like to leave a few chunks for texture. - Stir in the cream cheese
Cut it into chunks and stir until completely melted. - Add shredded cheese
Stir it in slowly and let it melt into the soup. Taste and adjust seasoning. - Serve hot
Ladle it into bowls, top with more cheese, croutons, bacon bits, or fresh herbs if you want to get fancy.
Nutritional Details & Dietary Swaps
Here’s a rough breakdown per serving (makes about 6 servings):
| Nutrient | Approx. Amount |
|---|---|
| Calories | 290 |
| Protein | 11g |
| Carbs | 22g |
| Fat | 18g |
| Fiber | 4g |
To make it lower in calories:
- Use low-fat cream cheese
- Swap half the potatoes with cauliflower
- Cut back on the cheddar
To make it vegan:
- Use dairy-free cream cheese and cheese
- Swap chicken broth for vegetable broth
Want more protein? Add a scoop of unflavored protein powder (yes, really) or stir in shredded chicken breast.
Storage and Leftovers
Here’s what to know if you have leftovers:
- Fridge: Keeps well for 3–4 days in an airtight container.
- Freezer: You can freeze it, but the texture might change slightly because of the cheese. Thaw overnight in the fridge and stir while reheating.
- Reheat: Warm gently on the stove or microwave in 30-second bursts, stirring often. Add a splash of broth or milk if it’s too thick.
This also makes a great lunch the next day. Pair with a grilled cheese or just eat as-is. It reheats like a dream.
FAQ
Can I make this on the stovetop instead of a slow cooker?
Absolutely. Just sauté the veggies first, then simmer everything until soft. It’ll take about 25–30 minutes on medium heat before blending and adding cheese.
What if I don’t have cream cheese?
Use Greek yogurt, mascarpone, or even a splash of heavy cream. Just don’t skip the creamy element entirely—it really rounds it out.
Can I use frozen broccoli?
Yes, just toss it in frozen. You might want to reduce the cooking time by 30–45 minutes if using high heat.
Can I add meat?
Yep. Pre-cooked bacon, shredded chicken, or even turkey sausage work great. Add near the end so it doesn’t overcook.
Wrap Up
Slow Cooker Cheesy Broccoli Potato Soup isn’t just a cozy bowl of deliciousness. It’s a back-pocket recipe you’ll turn to when you want something easy, nourishing, and 100% satisfying. Whether you’re feeding yourself after a long day or trying to impress a guest with minimal effort, this one always hits the spot.
And hey, if you end up making it, drop a comment and let me know how it went! Did you blend it smooth or leave it chunky? Add bacon? Go vegan? I’d love to hear all your swaps and tweaks.
