Introduction

This Crockpot Potato Broccoli Soup is the ultimate simple and delicious comfort meal for busy days. Just toss the ingredients into your slow cooker and let it work its magic. The result is a creamy, cheesy, and incredibly satisfying soup that the whole family will love. For another cozy potato dish, try this Cheesy Taco Potatoes Recipe.

Ingredients

This comforting Crockpot Potato Broccoli Soup combines creamy potatoes and tender broccoli in a rich, cheesy broth that’s perfect for chilly days.

• 4 large russet potatoes, peeled and diced
• 3 cups fresh broccoli florets
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup shredded sharp cheddar cheese
• 1 cup milk or heavy cream
• 2 tablespoons butter
• Salt and pepper to taste
• Optional toppings: chopped chives, extra cheese, or bacon bits

Timing

Prep Time	15 minutes
Cook Time	4 hours
Total Time	4 hours 15 minutes

Context: This Crockpot Potato Broccoli Soup is about 20% faster than similar stovetop recipes, thanks to hands-off slow cooking.

Step-by-Step Instructions

Step 1 — Prepare the Vegetables

Wash and peel 2 pounds of russet potatoes, then dice them into ½-inch cubes. Chop one medium onion and mince 2–3 garlic cloves. Cut one head of broccoli into small florets, ensuring they are roughly the same size for even cooking.

Step 2 — Sauté Aromatics

Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the chopped onion until translucent, about 3–4 minutes. Add minced garlic and cook for another minute until fragrant. This step builds a flavorful base for your Crockpot Potato Broccoli Soup.

Step 3 — Combine Ingredients in Slow Cooker

Transfer the sautéed onion and garlic to your crockpot. Add the diced potatoes, 4 cups of vegetable broth, 1 teaspoon of dried thyme, and salt and pepper to taste. Stir well to combine all ingredients.

Step 4 — Cook on Low Heat

Cover and cook on low for 6–7 hours, or until the potatoes are fork-tender. Avoid lifting the lid frequently to maintain consistent temperature and cooking time.

Step 5 — Add Broccoli and Dairy

Stir in the broccoli florets and 1 cup of heavy cream or half-and-half. Continue cooking on high for 30–45 minutes, until the broccoli is tender but still bright green.

Step 6 — Blend for Creaminess

Use an immersion blender to partially puree the soup, leaving some chunks for texture. Alternatively, transfer 2 cups of soup to a blender, blend until smooth, and stir back into the crockpot.

Step 7 — Adjust Seasoning and Serve

Taste the Crockpot Potato Broccoli Soup and adjust salt, pepper, or herbs as needed. For extra richness, stir in ½ cup of shredded cheddar cheese until melted. Serve hot, garnished with fresh parsley if desired.

Nutritional Information

Calories	245
Protein	9g
Carbohydrates	38g
Fat	7g
Fiber	6g
Sodium	620mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Cauliflower instead of potatoes — Reduces carbs while maintaining creamy texture with a mild, slightly nutty flavor.
• Chicken or turkey sausage instead of bacon — Provides lean protein with smoky flavor without excess saturated fat.
• Coconut milk instead of heavy cream — Creates a rich, dairy-free version with subtle tropical notes.
• Nutritional yeast instead of cheddar cheese — Delivers cheesy flavor without dairy, perfect for vegan diets.
• Low-sodium vegetable broth instead of regular broth — Cuts sodium significantly while keeping savory depth.
• Kale or spinach instead of broccoli — Offers variety with different nutrients and earthy flavors.
• Quinoa instead of potatoes — Adds complete protein and lighter texture for a grain-based alternative.
• Arrowroot powder instead of flour — Provides gluten-free thickening with neutral taste.

Serving Suggestions

• Pair with crusty artisan bread or warm dinner rolls for dipping into this creamy Crockpot Potato Broccoli Soup.
• Serve alongside a fresh garden salad with a light vinaigrette to balance the richness of the soup.
• Perfect for chilly evenings, family dinners, or casual gatherings where comfort food is the star.
• Top with shredded cheddar cheese, crispy bacon bits, or a dollop of sour cream for added flavor and texture.
• Garnish with fresh chopped chives or parsley to enhance color and freshness before serving.
• Portion into bread bowls for a fun, edible presentation that makes this Crockpot Potato Broccoli Soup a meal in itself.

This Crockpot Potato Broccoli Soup is versatile enough for weeknight meals yet special enough for entertaining, making it a year-round favorite.

Common Mistakes to Avoid

• Mistake: Overcooking the broccoli, turning it mushy and dull green. Fix: Add broccoli florets during the last 30-60 minutes of cooking to preserve texture and vibrant color.
• Mistake: Using only water as the base, resulting in a bland Crockpot Potato Broccoli Soup. Fix: Use vegetable or chicken broth instead of water for a richer, more flavorful foundation.
• Mistake: Cutting potatoes inconsistently, leading to uneven cooking. Fix: Dice all potatoes into uniform ½-inch cubes so they cook at the same rate.
• Mistake: Adding dairy too early, causing it to curdle or separate. Fix: Stir in cream, milk, or cheese during the final 15 minutes of cooking or after turning off the heat.
• Mistake: Not layering ingredients properly, so potatoes don’t cook through. Fix: Place denser ingredients like potatoes at the bottom of the crockpot, closest to the heat source.
• Mistake: Skipping the sauté step for aromatics like onions and garlic. Fix: Briefly sauté onions and garlic before adding to the slow cooker to deepen their flavor.
• Mistake: Forgetting to season in stages, yielding a flat-tasting soup. Fix: Season with salt and pepper at the beginning and again just before serving to build layered flavor.
• Mistake: Overfilling the crockpot, which can prevent proper heating and cooking. Fix: Fill the slow cooker no more than two-thirds full to allow for heat circulation and expansion.
• Mistake: Using starchy potatoes that break down completely into mush. Fix: Choose waxy potatoes like Yukon Gold or red potatoes which hold their shape better during long cooking.
• Mistake: Lifting the lid frequently to check progress, releasing heat and steam. Fix: Resist peeking; each lift can add 15-20 minutes to your total cooking time.

Storing Tips

• Fridge: Cool your Crockpot Potato Broccoli Soup completely before transferring to airtight containers. Refrigerate for up to 4 days.
• Freezer: Portion the cooled soup into freezer-safe bags or containers, leaving some space for expansion. Freeze for up to 3 months for best quality.
• Reheat: Thaw frozen soup in the refrigerator overnight. Reheat on the stovetop or in the microwave, stirring occasionally, until it reaches an internal temperature of 165°F (74°C).

Always store your Crockpot Potato Broccoli Soup within two hours of cooking to ensure food safety.

Conclusion

This easy Crockpot Potato Broccoli Soup is the ultimate comfort meal. If you enjoyed this recipe, try our Hamburger Potato Casserole Recipe or One Pot Macaroni Cheeseburger Soup Recipe next. Leave a comment with your review and subscribe for more cozy recipes!

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FAQs

Can I make this Crockpot Potato Broccoli Soup ahead of time?

Yes, this Crockpot Potato Broccoli Soup is perfect for making ahead. It stores well in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.

Can I freeze this Crockpot Potato Broccoli Soup?

You can freeze this soup, though the broccoli may soften upon thawing. Cool the soup completely before transferring it to airtight containers. It will keep in the freezer for up to 3 months.

How can I make this soup creamier?

For a creamier Crockpot Potato Broccoli Soup, blend a portion of the cooked soup with an immersion blender right in the pot. Alternatively, stir in a splash of heavy cream or half-and-half at the end of cooking.