When I think about comfort in a bowl, this potato broccoli cheddar soup is always the first thing that comes to mind. The mix of tender potatoes, fresh broccoli, and melty cheddar feels like the kind of meal that gives you a warm hug after a long day. I grew up with big pots of soup simmering away, and every time I make this, it brings back those cozy memories. You don’t need a fancy setup to get it right—whether you’re making it in your slow cooker, crockpot, or even using the Instant Pot, it comes out rich and satisfying every single time. No pretentious tricks, just simple ingredients that work together in the best way. Some folks even say this tastes like a copycat Panera broccoli cheddar soup, and honestly, I get why. It’s hearty enough for dinner but light enough for lunch the next day. You can pair it with crusty bread, or just grab a spoon and dive in. If you’ve been on the hunt for the best broccoli cheddar soup recipe, this one checks all the boxes—easy, flavorful, and guaranteed to bring a smile.

1) Key Takeaways
2) Easy Crockpot Potato Broccoli Cheddar Soup Recipe
3) Ingredients for Crockpot Potato Broccoli Cheddar Soup
4) How to Make Crockpot Potato Broccoli Cheddar Soup
5) Tips for Making Crockpot Potato Broccoli Cheddar Soup
6) Making Crockpot Potato Broccoli Cheddar Soup Ahead of Time
7) Storing Leftover Crockpot Potato Broccoli Cheddar Soup
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9) Crockpot Potato Broccoli Cheddar Soup
10) Nutrition

1) Key Takeaways

This soup recipe is a hug in a bowl. It blends creamy potatoes, tender broccoli, and sharp cheddar into a dish that feels comforting yet hearty. The method works beautifully in a slow cooker or Instant Pot, so it’s flexible for busy days. With pantry staples and a little patience, you’ll end up with a meal that smells inviting and tastes even better.

The beauty of this recipe is its balance. You don’t need tricky steps or expensive ingredients. Just honest vegetables, a bit of dairy, and enough time to let everything mingle. It makes enough for family dinners and still gives you leftovers. The soup reheats well, so it’s perfect for meal prep or quick weekday lunches.

If you’ve been looking for the best broccoli cheddar soup recipe or a simple Broccoli Soup Crockpot dish, this one will check every box. It’s an easy comfort food that brings people to the table and keeps them there for seconds.

2) Easy Crockpot Potato Broccoli Cheddar Soup Recipe

When I want a dinner that practically cooks itself, I pull out my crockpot and set up this potato broccoli cheddar soup. The mix of potatoes, broccoli, and cheddar creates a creamy base that tastes like you’ve been stirring a pot all day, but really, you let the slow cooker or Instant Pot do the work. That’s the beauty of recipes like this—they fit into real life.

Soup like this feels both familiar and satisfying. You get the soft bite of potatoes, the earthy broccoli, and the richness of melted cheddar in each spoonful. I’ve served it to picky eaters, and they always scrape their bowls clean. It reminds me of a Copycat Panera Broccoli Cheddar Soup but fresher and more personal since you make it at home.

From start to finish, you spend only a little hands-on time chopping vegetables and making a simple roux. The rest is just waiting while your kitchen fills with an aroma that makes you hungry long before dinner. For me, this is one of those instant pot recipes I keep coming back to.

3) Ingredients for Crockpot Potato Broccoli Cheddar Soup

Broccoli: Fresh florets bring a bright flavor and a bit of texture. Cut them small so they blend well into the soup without feeling chunky.

Potatoes: I use russet or Yukon Gold. They cook down into soft pieces that thicken the broth naturally and give the soup its creamy body.

Onion: A medium onion, chopped fine, melts into the background. It gives depth without overpowering the other flavors.

Carrots: Sliced carrots add a subtle sweetness and a pop of color. They round out the vegetable mix and make the soup look inviting.

Broth: Chicken or vegetable broth sets the foundation. It lifts the flavor of the vegetables and ties everything together.

Cheddar Cheese: Sharp cheddar works best. It melts into the soup, adding richness and that familiar tang we love in broccoli cheddar soup recipes.

Milk: Whole milk adds creaminess without making the soup heavy. You could swap in half-and-half if you want a richer bowl.

Butter and Flour: These two combine to make a roux. It thickens the soup and gives it that silky finish you’d expect in Crockpot Dishes like this.

Salt and Pepper: Season at the end to taste. A little black pepper adds just enough warmth.

4) How to Make Crockpot Potato Broccoli Cheddar Soup

Step 1. Place the chopped broccoli, potatoes, onion, carrots, and broth into the crockpot. Set it on low for about six hours or high for three hours. The vegetables will soften and release flavor into the broth.

Step 2. In a separate pan, melt the butter and stir in the flour to create a roux. Pour in the milk slowly, whisking to keep it smooth. This step gives the soup body and prevents it from feeling watery.

Step 3. Stir the roux into the crockpot. Add the cheddar cheese and let it melt through. The soup will thicken and turn golden as the cheese blends.

Step 4. Taste the soup. Add salt and pepper as needed. Then serve hot with fresh bread or crackers on the side.

5) Tips for Making Crockpot Potato Broccoli Cheddar Soup

Don’t rush the cooking. Letting the soup simmer slowly gives the potatoes and broccoli time to soften and meld. That’s how you get the deep flavor people expect in a dish like this.

Use sharp cheddar. Mild cheese tends to disappear in the mix. Sharp cheddar cuts through and leaves a lasting taste that matches the creamy potatoes.

If you want a smoother soup, blend part of it with an immersion blender. Just don’t overdo it—you still want some chunks of broccoli and potato for texture. This little trick makes it feel like two soups in one.

6) Making Crockpot Potato Broccoli Cheddar Soup Ahead of Time

I often make this soup the night before when I know the next day will be busy. It reheats well, and the flavors deepen overnight. In fact, I sometimes think it tastes even better the second day.

If you’re storing it in the fridge, let it cool first. Place it in an airtight container. When you reheat it, stir in a splash of milk to freshen it up. The texture returns to that silky balance you want in soup recipes like this.

This flexibility makes it one of my favorite instant pot recipes too. Whether I cook it fresh or heat it up later, it always tastes homemade and soothing.

7) Storing Leftover Crockpot Potato Broccoli Cheddar Soup

Keep leftovers in a sealed container in the fridge. They stay good for about four days. If the soup thickens in storage, just add a little broth or milk when reheating.

You can freeze portions too. Place cooled soup in freezer-safe bags, lay them flat, and freeze. Thaw in the fridge before reheating. The texture may shift slightly, but the taste remains comforting.

I like to freeze smaller servings for quick lunches. It feels good to know I’ve got homemade soup ready when I need it.

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9) Crockpot Potato Broccoli Cheddar Soup