Broccoli Cheddar Potato Soup

Name: Slow Cooker Broccoli Cheddar Potato Soup
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 (20 oz) bags diced potatoes with onions; 4 cups chicken broth, divided; 2 tbsp minced garlic; 3/4 cup cream of onion soup powdered mix; 1.5 cups water; 1 tsp onion powder; Freshly cracked black pepper, to taste; 1 cup heavy cream; 2 cups broccoli florets; 8 oz shredded sharp cheddar cheese; Sour cream, for garnish; Shredded cheddar cheese, for garnish

This slow cooker broccoli cheddar potato soup combines diced potatoes, sharp cheddar cheese, and fresh broccoli florets in a creamy, hands-off recipe that requires minimal prep and delivers maximum comfort.

⚡Slow Cooker

🌍American 🏷️Broccoli cheddar soup 🏷️Potato soup 🏷️Soup 🏷️Slow cooker recipe Comfort food

🏷️

🏷️Cheesy

-0:00

applesauceandadhdonTikTok

Total

3h 10m

Servings

6

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok · by applesauceandadhd

-0:00

applesauceandadhdonTikTok

Ingredients

2 (20 oz) bags diced potatoes with onions
4 cups chicken broth, divided
2 tbsp minced garlic
3/4 cup cream of onion soup powdered mix
1.5 cups water
1 tsp onion powder
Freshly cracked black pepper, to taste
1 cup heavy cream
2 cups broccoli florets
8 oz shredded sharp cheddar cheese
Sour cream, for garnishoptional
Shredded cheddar cheese, for garnishoptional

12 Ingredients

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Instructions

1
Add the diced potatoes with onions to the slow cooker.
2
Pour in approximately 2 cups of the chicken broth.
3
Add the minced garlic, cream of onion soup powdered mix, and water.
4
Season with onion powder and freshly cracked black pepper.
5
Stir everything together until well combined.
6
Cover and cook on high for 2 hours or on low for 4 hours, until the potatoes are tender.
7
Use an immersion blender to blend the soup to your desired consistency. You can leave it chunky or blend until smooth.
8
Stir in the heavy cream, broccoli florets, and shredded cheddar cheese.
9
If the soup is too thick, stir in the remaining 2 cups of chicken broth, or add it gradually until you reach your desired consistency.
10
Cover and cook for another hour, or until the broccoli is tender.
11
Serve hot, topped with sour cream and extra shredded cheese, if desired.

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Tips & Notes

Pro tips

Add the broccoli and heavy cream in the last 30 minutes of cooking to preserve broccoli texture and prevent cream from curdling on high heat.
Stir the shredded cheddar in gradually off heat to ensure it melts smoothly without clumping or separating.
Taste and adjust seasoning with black pepper and onion powder before serving, as the powdered soup mix can vary in saltiness.
For a chunkier texture, skip blending entirely; for a smoother soup, use an immersion blender on 2–3 cups before adding cheese.

Substitutions

Sharp cheddar → gruyere or aged white cheddar (sharper, nuttier flavor)
Cream of onion soup mix → cream of mushroom or potato mix (1:1 ratio)
Heavy cream → half-and-half or whole milk (lighter, less rich result)
Fresh broccoli florets → frozen broccoli (no thawing needed; add in last 20 minutes)

Storage & make-ahead

Refrigerate in an airtight container for up to 4 days; reheat gently on the stovetop over medium-low heat. Freezes well for up to 3 months.

Equipment

slow cooker (4–6 quart recommended)

Common Questions

Can I make this soup on the stovetop instead of a slow cooker?

Yes. Sauté the diced potatoes and onions in a large pot for 5 minutes, then add broth, garlic, and cream of onion mix. Simmer 15–20 minutes until potatoes are tender, then stir in heavy cream, broccoli, and cheese until melted.

How long does this soup keep in the refrigerator?

Store in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally, to avoid curdling the cream.

Can I freeze this broccoli cheddar potato soup?

Freeze for up to 3 months in freezer-safe containers, though the texture of the broccoli may soften slightly upon thawing. Reheat thawed soup gently on the stovetop.

What can I substitute for cream of onion soup mix?

Use cream of mushroom or cream of potato soup mix in equal amounts, or make a roux-based cream sauce with butter and flour if avoiding powdered mixes.