🥣 Slow Cooker Potato Broccoli Cheddar Soup
Thick, cheesy, comforting, and perfect for cold days — and the slow cooker does all the work!
✅ Ingredients
- 32 oz frozen broccoli (about 8 cups)
- 2 russet potatoes, peeled and diced
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 medium onion, chopped (optional but adds flavor)
- 3–4 cups chicken broth (use more for thinner soup, less for thicker)
- 2–3 cups shredded cheddar cheese
- 1 cup heavy cream or half & half (can use milk for lighter version)
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ½ tsp salt (adjust to taste)
- ¼ tsp paprika (optional)
🔥 Instructions
⭐ 1. Load the slow cooker
Add these ingredients to the slow cooker:
- Frozen broccoli
- Diced russet potatoes
- Cream of chicken soup
- Cream of mushroom soup
- Onion (if using)
- Garlic powder
- Onion powder
- Salt & pepper
- Paprika
Pour in 3–4 cups chicken broth.
Stir to combine.
⭐ 2. Cook
Choose one:
- Low for 6–7 hours
- High for 3–4 hours
Potatoes should be soft and easy to mash.
⭐ 3. Blend or mash (optional)
For a creamier texture:
- Use an immersion blender to partially blend
or - Mash some potatoes with a spoon
Keep some broccoli pieces whole for texture if you like.
⭐ 4. Add the dairy
Stir in:
- 2–3 cups shredded cheddar cheese
- 1 cup heavy cream / half & half / milk
Stir until cheese melts and soup is creamy.
Cook for an additional 15–20 minutes on Low.
⭐ 5. Taste and adjust
Add extra salt, pepper, or cheese as desired.
🍽️ Serve With
- Crusty bread
- Garlic toast
- A fresh side salad
- Bacon bits on top
- Extra cheddar
- Green onions
❤️ Tips For Best Results
- Use sharp cheddar for deeper flavor
- Add cooked bacon for smoky richness
- Add carrots for extra color and sweetness
- Use vegetable broth if you want it meat-free