This Crock Pot Broccoli-Cheddar Potato Soup has been a staple on my cold-weather rotation ever since I first adapted it from a friend’s weeknight menu. I discovered this combination on a rainy afternoon when I wanted something hands-off but still deeply comforting; the slow cooker does the heavy lifting, turning frozen hash browns and broccoli into a velvety base while melding the sharp cheddar and cream cheese into a lusciously cheesy finish. The texture is both hearty and silky — spoonfuls reveal tender potato strands, soft florets of broccoli, and just the right amount of body from the cream cheese so it never feels gloopy. Family and guests always comment on the depth of flavor for such a simple list of ingredients.

I make this when I want a crowd-pleasing meatless option that still feels indulgent. It’s also forgiving: if you’re pressed for time, the slow cooker lets you walk away for hours and return to a perfectly cooked soup. The contrast between the sharp cheddar and the mild cream cheese creates a rich, tangy profile that pairs beautifully with crunchy bread or a bright salad. Over the years I’ve learned a few little tricks—finely chopping the broccoli so it becomes almost one with the soup, and tempering some of the hot vegetables into the blender for a silkier body—that make a noticeable difference in mouthfeel and finish.

Ingredients

• Frozen shredded hash browns (4 cups): Using thawed, shredded potatoes gives a smoother texture than diced potatoes and shortens cook time. I like Great Value or Ore-Ida-style brands—pick gluten-free-labeled varieties if needed.
• Broccoli florets (3 cups, finely chopped): Fresh or frozen both work; chop into small pieces so the broccoli melds into the soup and becomes tender without large fibrous bites.
• Shredded carrots (1 cup): Adds sweetness and color; store-bought shredded carrots are fine to save prep time.
• Shallot or small yellow onion (1 shallot or 1/2 small onion): Provides aromatic depth—finely chop so it cooks down fully in the slow cooker.
• Gluten-free chicken broth (3 cups): Use low-sodium if you plan to salt later; swap for vegetable broth to make it vegetarian.
• Cream cheese, 4 oz (Arla Herbs & Spices or plain): This is the foundation of the silky texture; full-fat cream cheese yields the best mouthfeel.
• Milk, 1 cup (2% or higher): Adds creaminess without overpowering the cheese; whole milk gives a richer result.
• Sharp cheddar cheese, 8 oz shredded: Sharp cheddar provides bold flavor—freshly shredded melts more smoothly than pre-shredded for the creamiest finish.
• Salt and black pepper: To taste—start with a little and adjust after the cheese melts, since cheese contributes saltiness.

Instructions

Combine the base: To a 6-quart slow cooker add the thawed shredded potatoes, finely chopped broccoli, shredded carrots, chopped shallot, and the gluten-free chicken broth. Stir to combine so the vegetables are evenly distributed. Cover and cook on LOW for 4–5 hours until the broccoli and potatoes are very tender—you want the broccoli to be soft enough to break apart with a spoon. This long, gentle heat releases starch from the potatoes and creates the body of the soup. Make the cream base: When the vegetables are tender, transfer roughly one-third of the hot mixture to a blender along with the 4 oz cream cheese and 1 cup milk. Blend until completely smooth and creamy—working in batches if your blender is small. The hot vegetable slurry thinned with milk and cream cheese builds a luxurious, velvety texture when returned to the pot. Be careful when blending hot liquids: vent the lid slightly and cover with a towel. Recombine and heat through: Stir the blended creamy mixture back into the crock pot, cover, and let the pot sit on LOW for another 10 minutes to marry the flavors. This short finishing cook time warms the dairy through and evens out temperature differences so the cheese melts elegantly in the next step. Melt in the cheddar: Add the shredded sharp cheddar in increments—about 1/2 cup at a time—stirring until each addition is fully melted before adding the next. This technique prevents clumping and ensures a smooth finish. Taste and season with salt and plenty of black pepper; the sharp cheddar and cream cheese provide salt, so season conservatively at first. Serve and garnish: Ladle into warmed bowls and finish with extra shredded cheddar, chopped chives, or a crack of black pepper. Serve with crusty bread or a crisp green salad. Leftovers thicken after refrigeration; thin with a splash of milk or broth when reheating.

Storage Tips

Cool the soup to room temperature for no more than two hours, then transfer to airtight containers. Refrigerate up to 3 days or freeze in individual portions for up to 3 months. When reheating from frozen, thaw overnight in the refrigerator, then gently warm on the stove over medium-low, stirring often and adding 1–2 tablespoons of milk or broth per cup of soup to restore silky thickness. Use shallow containers for quicker, safer cooling and label with date to track freshness. A splash of milk or cream stirred in at the end prevents a grainy texture after refrigeration.

Ingredient Substitutions

If you want this to be vegetarian, swap the gluten-free chicken broth for an equal amount of vegetable broth—taste and adjust salt as vegetable broths can vary in intensity. For a richer finish, replace 1/2 cup of milk with heavy cream, or use full-fat Greek yogurt stirred in off-heat for tang and body. To reduce dairy, try a dairy-free cream cheese and a plant-based shredded cheese, but be aware melt and flavor will differ. Swap shredded carrots for diced parsnip for an earthier note. If fresh broccoli isn’t available, frozen florets work excellently; just add straight from frozen.

Serving Suggestions

Serve bowls topped with extra shredded cheddar, chopped chives, or crispy bacon crumbles if not vegetarian. A squeeze of lemon brightens the cheesy base and balances richness. Offer with toasted sourdough, garlic bread, or a crisp autumn salad of mixed greens, apple slices, and a tangy vinaigrette. For a heartier main-course presentation, spoon the soup over warm baked potatoes or alongside a grilled cheese for a nostalgic pairing.

Cultural Background

This style of broccoli-cheddar and potato soup is rooted in American comfort-cooking traditions, blending Midwestern potato heartiness with the British-American love of cheddar cheese. While versions vary—some lean on cream alone or incorporate ale for depth—the slow-cooker adaptation modernizes the classic by emphasizing convenience without sacrificing texture. The combination of potato starch and dairy has long been used to create thick, satisfying soups in colder regions where root vegetables and hardy greens are staples.

Seasonal Adaptations

In winter, use root vegetables like parsnips or rutabaga with the potatoes for an autumnal twist. In spring, swap carrots for tender spring peas and add a handful of fresh dill at the end for brightness. During summer, use fresh broccoli and finish with a bit of lemon zest and chopped basil to lighten the rich cheese. Holiday versions can include roasted garlic and a gruyère-cheddar blend for a more festive, nutty flavor.

Meal Prep Tips

Double the base and freeze in single-portion containers for grab-and-heat lunches. If prepping for the week, keep cheese separate until reheating to preserve texture; stir shredded cheese in as the soup warms to melt it fresh. Pre-chop vegetables and store them in airtight bags in the fridge to save the 20 minutes of prep time. Use labeled mason jars for freezing—leave headspace to allow expansion and thaw in the fridge overnight before reheating.

There’s something quietly celebratory about a pot of soup that becomes better with a little patience. This slow-cooked broccoli-cheddar potato combination is my go-to when I want comfort without fuss—give it a try and make the finishing touches your own.