You know those days when you need something warm, comforting, and just downright delicious without spending hours in the kitchen? That’s where my Broccoli Potato Cheese Soup comes in—my family’s go-to for busy weeknights. As a mom of two who’s constantly juggling schedules, I’ve perfected this recipe to be as easy as tossing everything into the crockpot and letting magic happen. Trust me, there’s nothing like coming home to the smell of cheesy, creamy goodness simmering away. And the best part? Even picky eaters (yes, I’m looking at you, kiddos) can’t resist this bowl of comfort. It’s the kind of recipe that makes you feel like a kitchen hero with minimal effort.
Table of Contents
Table of Contents
Why You’ll Love This Broccoli Potato Cheese Soup
This soup isn’t just delicious—it’s downright magical for busy lives. Here’s why it’s become my family’s favorite:
- Creamy dreaminess: The evaporated milk and sharp cheddar create the silkiest texture—no grainy cheese clumps here!
- Set-it-and-forget-it: Dump everything in the crockpot and let it work while you tackle your day (or nap—I won’t judge).
- Veggie-packed comfort: Broccoli sneaks in nutrition, while potatoes make it hearty enough for a full meal.
- 5-minute prep: Just chop, pour, and walk away—even my 7-year-old can help with this one.
Ingredients for Broccoli Potato Cheese Soup
Gather these simple ingredients—most are probably already in your kitchen! The magic happens when they all come together:
- 4 cups chopped broccoli (about one large head—trust me, fresh makes all the difference in texture)
- 3 cups chicken or vegetable broth (I use low-sodium so I can control the saltiness)
- 1 small onion, diced (yellow or white—whatever’s in your pantry)
- 2 teaspoons minced garlic (jarred works fine, but fresh gives that extra punch)
- 1 (12 oz) can evaporated milk (not sweetened condensed—that’s a whole different dessert disaster!)
- 4 cups shredded sharp cheddar (pre-shredded works, but block cheese melts smoother)
- Seasoning squad: celery salt, onion powder, salt & pepper—these little guys pack big flavor
Optional thickener: 2 tablespoons cornstarch mixed with water if you like your soup extra spoon-coating thick.
How to Make Broccoli Potato Cheese Soup
Okay, let’s get cooking! This soup is so easy, you’ll wonder why you ever bothered with complicated recipes. Just follow these simple steps, and you’ll have a pot of cheesy, comforting goodness in no time.
Step 1: Combine Base Ingredients
Grab your trusty 6 or 7-quart crockpot—this baby is going to do all the work for you. Toss in the chopped broccoli (stems and all—they add great texture!), diced onion, minced garlic, and all those lovely seasonings. Pour in the broth—I like to use chicken broth for depth, but veggie broth works just as well. Give it a good stir, pop the lid on, and let the crockpot work its magic. No need to stir yet—just walk away and let those flavors start getting cozy.
Step 2: Slow Cook to Perfection
Now, here’s where patience pays off. Set your crockpot to low for 4-6 hours (perfect if you’re out running errands) or high for 2-3 hours (great for those “I need dinner NOW” days). The broccoli should be tender but not mushy—poke it with a fork to check. If you’re home, give it a quick stir once or twice, but don’t stress if you can’t. This soup is forgiving!
Step 3: Add Creaminess
Time for the good stuff! Pour in that can of evaporated milk—it’s the secret to creamy soup without curdling. Now, here’s my pro tip: add the shredded cheese a handful at a time, stirring well after each addition. This keeps it from clumping into a cheesy blob (we’ve all been there). Keep stirring until it’s all melted and silky smooth. Taste it—go on, you know you want to—and adjust the salt and pepper if needed.
Step 4: Thicken (Optional)
If you like your soup extra thick and luxurious (who doesn’t?), mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to make a slurry. Stir it into the soup and let it simmer for another 10 minutes. You’ll see it transform into that perfect, spoon-coating consistency. But hey, if you’re a “brothy soup” person, skip this step—it’s delicious either way!
Tips for the Best Broccoli Potato Cheese Soup
After making this soup more times than I can count, here are my foolproof tricks for the creamiest, dreamiest results:
- Fresh is best: That bag of frozen broccoli? Save it for stir-fry. Fresh broccoli holds its texture better and won’t turn your soup into baby food.
- Stir with love: When adding the cheese, take your time! Gradual additions and constant stirring prevent that dreaded grainy texture.
- Vegetarian hack: Swap chicken broth for vegetable broth and you’ve got a meat-free crowd-pleaser (my sister’s vegan husband never suspects a thing!).
- Cheese matters: Splurge on good sharp cheddar—the flavor punch is worth it. And shred it yourself if you can—it melts so much smoother!
Serving Suggestions for Broccoli Potato Cheese Soup
This soup is a meal all on its own, but here’s how we love to dress it up for maximum comfort:
- Crusty bread: A warm baguette or buttery garlic toast for dipping—because everyone knows soup needs a vehicle!
- Crunchy toppings: Crispy bacon bits or buttery croutons add the perfect contrast to the creamy texture.
- Extra cheese: Because there’s no such thing as too much cheddar—sprinkle some on top while it’s still melty.
- Fresh garnish: A sprinkle of chopped green onions or chives makes it pretty (and adds a fresh pop).
My kids? They go wild for “soup bars” where everyone can customize their bowl with toppings. It’s dinner and entertainment! If you enjoy easy comfort meals like this, check out my recipe for Cheeseburger Soup.
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Creamy Broccoli Potato Cheese Soup in Just 4 Hours
A creamy and comforting broccoli potato cheese soup made easy in the crockpot. Perfect for busy days and family meals.
- Total Time: 4 hours 10 minutes – 6 hours 10 minutes
- Yield: 6 servings 1x
Ingredients
- 4 cups chopped broccoli (about one large head of broccoli)
- 3 cups chicken broth or vegetable broth
- 1 small onion, diced
- 2 teaspoons minced garlic
- 1 teaspoon celery salt
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 (12 oz) can evaporated milk
- 4 cups shredded sharp cheddar cheese
- 2 tablespoons cornstarch (optional for thickening)
Instructions
- Add broccoli, broth, onion, garlic, celery salt, onion powder, salt, and pepper to a 6 or 7-quart crockpot. Stir and cover with the lid.
- Cook on low for 4 to 6 hours or on high for 2 to 3 hours.
- When ready to serve, add evaporated milk and cheese, stirring until cheese melts.
- Optional: For thicker soup, whisk 2 tablespoons cornstarch with 2 tablespoons water. Pour slurry into soup, stir, and simmer for 10 minutes.
- Taste and adjust seasoning. Serve warm with extra cheese or bacon if desired.
Notes
- Use fresh broccoli for best texture.
- Substitute vegetable broth to make it vegetarian.
- Stir occasionally for even cooking.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours (low) / 2-3 hours (high)
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 55mg
Storing and Reheating Broccoli Potato Cheese Soup
Leftovers? Lucky you! This soup keeps beautifully. Just cool it completely (I leave it on the counter about 30 minutes), then pop it in an airtight container. It’ll stay happy in the fridge for 3-4 days—the flavors actually get better! For longer storage, freeze portions in freezer bags laid flat. They’ll keep for 2-3 months.
When reheating, go low and slow—microwave at 50% power or warm on the stovetop over medium-low, stirring often. If it separates (cheese can be finicky), a quick whisk brings it right back to creamy perfection. Add a splash of broth or milk if it’s too thick. Trust me, it’ll taste just as cozy as the first time! If you’re looking for another great slow cooker option, you might enjoy my Crockpot Lasagna Soup.
Broccoli Potato Cheese Soup Variations
Oh, the fun you can have with this recipe! Here are my favorite ways to mix it up when we’re craving something new:
- Potato power: Toss in 2 cups diced russet potatoes with the broccoli – they’ll thicken the soup naturally while adding heartiness.
- Cheese swap: Try half cheddar and half gouda for extra smokiness, or pepper jack if you like a little kick (my husband’s favorite!).
- Spice it up: A pinch of cayenne or smoked paprika gives wonderful depth – just go easy if the kids are eating!
- Creamy alternatives: Swap evaporated milk for half-and-half or heavy cream if you’re feeling indulgent (birthday version!).
The beauty? This soup handles experiments beautifully – just keep the base ratios the same and have fun!
Broccoli Potato Cheese Soup FAQs
I’ve answered tons of questions about this soup over the years—here are the ones that pop up most often in my kitchen and inbox:
Can I use frozen broccoli instead of fresh?
You can, but fresh is my strong preference. Frozen broccoli tends to get mushy and can water down your soup. If you must use frozen, thaw and drain it first, and maybe reduce the broth by ½ cup. But trust me—that crisp-tender bite from fresh florets makes all the difference!
How do I make this soup gluten-free?
Good news—it’s naturally gluten-free if you use cornstarch (instead of flour) as the thickener! Just double-check that your broth and evaporated milk brands are GF (most are). I always keep a box of gluten-free chicken bouillon cubes in my pantry just for recipes like this.
Why evaporated milk instead of regular milk?
Oh, this is my favorite trick! Evaporated milk has less water content, so it creates that luscious creaminess without curdling when heated (regular milk can separate). Plus, it’s shelf-stable—I always keep a few cans in my pantry for soup emergencies. The slight caramelized flavor adds depth too!
Can I make this vegetarian or vegan?
Absolutely! Use vegetable broth and skip the cheese (gasp!) for vegetarian. For vegan, try coconut milk instead of evaporated milk and your favorite dairy-free cheese. Pro tip: add ½ teaspoon mustard powder to mimic cheddar’s tang if using vegan cheese—it’s my sister’s genius hack!
Nutritional Information
Just so you know what you’re diving into (not that you’ll care once you taste it!), here’s the scoop per serving. Remember, these are estimates—your exact numbers will vary based on your ingredients and brands. But hey, with 18g protein per bowl, I call that a win!
- Calories: 320
- Protein: 18g
- Carbs: 18g (3g fiber)
- Fat: 20g (12g saturated)
And psst…that broccoli’s packing vitamin C, vitamin K, and calcium too. Comfort food with benefits!
Did you try this Broccoli Potato Cheese Soup? I’d love to hear how it turned out for you! Leave a rating below or tag me on social—nothing makes me happier than seeing your cozy soup creations. Happy cooking! You can also follow along for more quick recipes on Facebook!
