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Crockpot Potato Broccoli Cheddar Soup

A creamy, cheesy slow cooker soup loaded with tender potatoes, hearty broccoli, and rich Velveeta cheese. This comforting bowl is warm, filling, and perfect for easy family dinners or chilly evenings.
Print Recipe
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Comfort Food, Easy Dinners, Family Favorites, Slow Cooker, Soup
Cuisine: American
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 32 oz frozen broccoli
  • 2 Idaho potatoes peeled and cubed
  • 10.5 oz cream of chicken soup 1 can
  • 10.5 oz cream of mushroom soup 1 can
  • 1 yellow onion small, thinly sliced
  • 2 cloves garlic minced
  • 14 oz chicken broth 1 can
  • 1/4 stick butter
  • 16 oz Velveeta cheese cut into small cubes
  • 1 tsp flour
  • salt to taste
  • black pepper to taste

Method
 

  1. Peel and cube potatoes, mince garlic, and thinly slice onion.
  2. Add broccoli, potatoes, onion, garlic, cream of chicken soup, cream of mushroom soup, chicken broth, butter, flour, salt, and pepper to the crockpot.
  3. Cut Velveeta into small cubes and add to the slow cooker for easier melting.
  4. Cover and cook on HIGH for 4–5 hours, or until potatoes and broccoli are tender.
  5. Stir well before serving to fully combine the melted cheese into the soup.

Notes

For a smoother texture, blend part of the soup before serving. Top with shredded cheddar, bacon, or croutons if desired.