My kids have this funny habit of asking what’s for dinner while I’m still making breakfast. One day, I answered “soup” without even thinking, and suddenly they were throwing guesses around like it was a game show. Tomato? Chicken noodle? I just smiled and said, “Wait and see.” That night, I served them a batch of Broccoli Cheddar Soup I had whipped up in the slow cooker. The silence after the first spoonful was the highest compliment I could get.
This soup quickly became a go-to for our family—not only because it’s comforting and filling, but because it’s one of the few ways I can sneak a solid serving of veggies into the kids without a single complaint. I’ve tried so many versions over the years, but I kept coming back to this simple, cozy combo: creamy potatoes, tender broccoli, sharp cheddar, and just the right kick of garlic and onion.
I love that I can prep everything in the morning, let it simmer away all day, and come back to a house that smells like a warm hug. It’s practical for busy weekdays, budget-friendly, and honestly just so satisfying. And every time I make it, I get that little moment of peace watching everyone enjoy it without fuss—music to any home cook’s ears.
Short Description
This Broccoli Cheddar Soup is creamy, hearty, and packed with flavor. Made with fresh broccoli, potatoes, cheddar cheese, and garlic, it’s a comforting meal that’s both nutritious and family-approved.
Key Ingredients
- 4 medium potatoes, diced
- 3 cups broccoli florets
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 1 cup cheddar cheese, shredded
- 1 cup heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- Optional toppings: extra cheese, croutons, green onions, bacon bits
Tools Needed
- Slow cooker or crockpot
- Sharp knife & cutting board
- Immersion blender or standard blender
- Ladle
- Wooden spoon
Cooking Instructions
Step 1: Add Ingredients to the Slow Cooker
Place diced potatoes, broccoli florets, chopped onion, and minced garlic into the slow cooker. Pour in vegetable broth and sprinkle in salt, black pepper, and paprika. Stir well to combine.
Step 2: Cook Until Tender
Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the potatoes are fork-tender and the broccoli is soft.
Step 3: Blend to Your Liking
Use an immersion blender right in the pot to blend the soup to your preferred consistency. I like it mostly smooth but with a few chunks of broccoli for texture. If using a regular blender, blend in batches carefully and return to the pot.
Step 4: Stir in Cream and Cheese
Pour in the heavy cream and stir until fully incorporated. Add the shredded cheddar cheese and stir gently until melted and the soup is creamy.
Step 5: Serve with Toppings
Ladle into bowls and add your favorite toppings—extra cheese, crunchy croutons, chopped green onions, or crispy bacon bits. Serve hot and enjoy!
Why You’ll Love This Recipe
– Packed with veggies your family will actually eat
– Slow cooker friendly—set it and forget it
– Simple ingredients, big flavor
– Easy to customize with your favorite toppings
– Freezer-friendly for meal prep
– Comfort food that doesn’t feel heavy
– Kid-tested and parent-approved
Mistakes to Avoid & Solutions
Mistake 1: Overcooking the broccoli until it’s mush
Solution: Cut broccoli into medium florets. Cooking on low gives you control. Avoid lifting the lid too often.
Mistake 2: Lumpy soup after blending
Solution: Blend thoroughly. If using a traditional blender, blend in small batches and be careful with hot liquid.
Mistake 3: Cheese clumping or not melting smoothly
Solution: Add cheese at the end with the heat on low. Stir slowly until melted. Don’t let it boil after cheese is added.
Mistake 4: Soup too thick
Solution: Stir in extra broth or a splash of milk/cream to thin it to your liking.
Mistake 5: Soup tasting bland
Solution: Don’t skip the paprika and salt. Taste before serving and adjust seasoning as needed.
Serving and Pairing Suggestions
Serve with warm crusty bread or garlic toast
Great in bread bowls for fun presentation
Pair with a crisp side salad for a lighter meal
Add grilled cheese for the ultimate comfort combo
Serve in mugs for a cozy appetizer at family gatherings
Works well as a hearty lunch or light dinner
Storage and Reheating Tips
Refrigerate leftovers in an airtight container for up to 4 days
Freeze in portions once completely cooled (up to 2 months)
Reheat in a saucepan over low heat, stirring often
For microwave, reheat in intervals, stirring in between
If soup thickens too much, thin with broth or milk as it reheats
FAQs
1. Can I use frozen broccoli instead of fresh?
Yes! Just toss it in frozen—no need to thaw. It works great and saves prep time.
2. Can I make this without a blender?
Absolutely. You can mash it gently with a potato masher for a rustic texture.
3. Can I use milk instead of cream?
Yes, whole milk works fine, but the soup won’t be as rich and creamy.
4. Is this recipe vegetarian?
Yes, as long as you use vegetable broth and skip the bacon topping.
5. Can I add protein to this soup?
You can! Stir in cooked chicken or white beans after blending for a heartier version.
Tips & Tricks
Dice potatoes small so they cook evenly and faster
Add a pinch of nutmeg for a subtle warmth
Use sharp cheddar for extra flavor depth
Stir in cheese slowly and off the heat to avoid graininess
Let the soup rest for 5 minutes before serving for best flavor
Recipe Variations
1. Spicy Broccoli Cheddar Soup
Add ¼ tsp cayenne pepper or a few dashes of hot sauce when seasoning. For more heat, stir in diced jalapeños with the onions.
2. Vegan Version
Swap the cream for full-fat coconut milk and use a dairy-free cheese alternative. Use vegan butter or olive oil if sautéing beforehand.
3. Broccoli Cheddar Potato Chowder
Leave the soup chunky. Add corn kernels and diced carrots before blending. Use half the cream and add a splash of sour cream at the end.
4. Cauliflower Swap
Replace half or all of the potatoes with cauliflower florets for a lower-carb option. Cooking and blending stay the same.
5. Extra Protein Boost
Stir in cooked, shredded rotisserie chicken or white beans after blending. Heat through and serve.
Final Thoughts
I never imagined my kids would ask for seconds of a veggie-heavy dish, but here we are—and I’m not complaining! This recipe fits beautifully into our rotation because it’s not only affordable and filling, but also endlessly adaptable. I love that I can make a big batch, freeze half, and always have a comforting meal ready to go.
If your weeknights are hectic like mine, this soup brings a bit of calm. It’s that rare mix of nourishing and indulgent. And hey, if you sneak an extra handful of cheese in while no one’s looking—I won’t tell.
Ingredients
- 4 medium potatoes diced
- 3 cups broccoli florets
- 1 medium onion chopped
- 3 garlic cloves minced
- 4 cups vegetable broth
- 1 cup cheddar cheese shredded
- 1 cup heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- Optional toppings: extra cheese croutons, green onions, bacon bits
Instructions
- Put the diced potatoes, broccoli, onion, and garlic into your slow cooker. Pour in the broth, then add salt, pepper, and paprika. Stir everything together.
- Cover and cook on low for 6–8 hours or high for 3–4 hours, until the potatoes are soft and easy to mash.
- Use an immersion blender right in the pot to blend the soup until smooth or slightly chunky—your choice. If using a regular blender, work in small batches and pour it back in.
- Pour in the cream and stir. Then add the cheddar cheese and stir again until it melts and the soup is creamy.
- Spoon the soup into bowls and top with whatever you like—extra cheese, croutons, green onions, or bacon bits. Enjoy it warm!
