Broccoli Potato Cheddar Soup – Get ready for a cozy, soul-warming meal with this comforting Broccoli Potato Cheddar Soup, featuring hearty potatoes, tender broccoli, and a rich blend of Velveeta cheese. This soup is pure comfort in a bowl. Perfect for busy days, it’s as easy as setting it in the crockpot and letting it simmer to perfection. The result is a creamy, flavorful soup that’s sure to be a hit with the entire family.

The first time I made this Broccoli Potato Cheddar Soup was on a frigid winter day when my husband was yearning for something warm and comforting. I tossed everything into the crockpot in the morning, and this comforting soup worked its magic while I went about my day. By the time dinner rolled around, the house was filled with a scrumptious bouquet of cheesy goodness. My husband took one bite and said it was the best Broccoli Potato Cheddar Soup he had ever had. Even my little one, who is usually fussy about broccoli, couldn’t get enough of it. Now, it’s our go-to comfort soup whenever we need a little extra warmth and coziness.

What Makes This Broccoli Potato Cheddar Soup Extra Special?

This Broccoli Potato Cheddar Soup stands out for its simplicity and decadent, creamy consistency. Assembled in a crockpot, it’s the ideal set-it-and-forget-it recipe for busy days. The combination of Velveeta cheese, broccoli, and potatoes creates a satisfying, cheesy soup that’s rich in flavor. The cream of chicken and mushroom soups add an extra layer of richness, making it indulgent yet heartwarming. It’s the ultimate one-pot meal that the whole family will love!

What You Need To Make This Comforting Broccoli Potato Cheddar Soup Recipe?

Frozen Broccoli Florets: Using frozen broccoli makes this recipe super suitable, and it preserves up well during the long cooking process, becoming absolutely tender and melding seamlessly with the cheese and potatoes.

Potatoes: These are the heart of the soup, adding thickness and a creamy texture once cooked. Yukon Gold or Russet potatoes work pleasingly for their starchy qualities.

Velveeta Cheese: The key to a smooth, creamy soup! Velveeta melts beautifully, creating that signature cheesy consistency everyone adores.

Cream of Chicken & Cream of Mushroom Soups: These condensed soups add richness and depth to the soup, making it extra pleasurable. If you want to change it up, you can utilize all cream of chicken or cream of mushroom instead.

Minced Garlic: Garlic adds a savory note to balance the richness of the cheese, constructing a well-rounded flavor.

Steps To Make Comforting Broccoli Potato Cheddar Soup:

Step 1: Start by mixing the flour with the chicken broth until smooth—this helps thicken the soup as it cooks. Next, place the cubed potatoes, diced onions, minced garlic, frozen broccoli florets, Velveeta cheese, and canned soups into your crockpot. Pour the broth mixture over everything.

Step 2: Cover the crockpot. Boil on high for 4 to 5 hours. Let the crockpot work its magic—the vegetables will soften, and the flavors will meld beautifully.

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Step 3: Once the time is up, give everything a good stir to combine all the ingredients smoothly. Taste the soup and season with salt and pepper as needed. Serve the soup hot, and enjoy the creamy, cheesy comfort it offers.

Storage Options:

Alright, so you’ve got leftovers from this amazing Broccoli Potato Cheddar Soup? Nice work! That’s a major win in my book—this soup actually seems to get cozier and somehow even tastier the next day. So here’s what I usually do:

Fridge Storage: Pop the soup into an airtight container (I use those random mismatched ones we all seem to collect), and it’ll keep for about 3-4 days. Now, when it’s time to reheat, you’ve got options: stovetop for a nice slow warm-up or microwave for when you’re feeling “hangry.” Either way, give it a good stir because, for some reason, it always seems to separate a little—no idea why, it just does.
Freezer Storage: If you’re planning to save it longer, freezing’s the way to go. I’ll be honest, I’ve found forgotten soup months later, and it’s still delicious, but let’s say it’s best up to 2 months. Just cool it first (nobody wants a steamy mess in the freezer), then throw it in a freezer-safe bag or container with a little space at the top for expansion. Reheating is easy—thaw in the fridge overnight and warm it up on the stove. Don’t be surprised if it’s thick; you might need a splash of broth or milk to thin it out.

Variations and Substitutions

Let’s face it—this Broccoli Potato Cheddar Soup is a great base, so you’ve got some room to play. I’ve experimented (sometimes wildly), and it’s pretty forgiving. Here are a few twists that might be fun to try, but hey, get creative if you’re feeling it!

Veggie-Friendly Swap:

 If you’re skipping the meat, just swap out the chicken broth for veggie broth, and replace the cream of chicken soup with a second can of cream of mushroom. No meat? No problem. This Broccoli Potato Cheddar Soup will still be creamy and delicious.

Cheese Upgrades:

 Alright, if you’re not a Velveeta fan (no judgment!), try sharp cheddar or a blend of cheddar and Monterey Jack. I once added smoked gouda, and it was a game-changer! For extra creaminess, add a splash of heavy cream or a spoonful of sour cream at the end. (Go big, right?)

Fresh vs. Frozen Broccoli:

 Got fresh broccoli? Use it! Chop up about 2 pounds into small florets. It may cook faster than frozen, so keep an eye on it. You might even get a “fresher” flavor in your Broccoli Potato Soup—depends on your taste, I suppose!

Add Some Protein (Optional):

 My partner is always asking, “Is there meat in this?” so sometimes I’ll toss in shredded chicken or cubed ham. It adds a bit more bulk and makes it feel more like a full meal.

Kick It Up a Notch:

 Feeling adventurous? Add a dash of cayenne or a little smoked paprika to the Soup. My aunt swears it makes it taste like it’s from some fancy restaurant. And if you’re like me, maybe a few drops of hot sauce at the end? Just a thought.

Low-Carb Alternative:

 Want a lighter version? Swap the potatoes for cauliflower florets, and this cauliflower Potato Cheddar Soup still feels hearty without all the carbs. Honestly, you won’t even miss the spuds (or at least that’s what I tell myself).

Tip:

For an extra boost of flavor, consider roasting the potatoes and onions before tossing them into the crockpot. The roasting process adds a subtle caramelization that deepens the overall taste of the Broccoli Potato Cheddar Soup. If you’re a cheese lover, don’t hesitate to sprinkle a bit more cheese on top when serving for that extra cheesy indulgence. For a thicker, creamier texture, mash some of the potatoes directly in the crockpot towards the end—it creates a heartier consistency that’s simply irresistible.

What to Serve with Broccoli Potato Cheddar Soup

Crusty Bread for Dipping

Let me tell you, nothing beats tearing into a warm, crusty piece of bread and dunking it straight into this soup. I usually grab whatever fresh bread looks good at the bakery—maybe a baguette if I’m feeling fancy, or even just a loaf of sourdough. If I’m in the mood for extra flavor, I’ll toast it with a bit of garlic butter. Is it indulgent? Yeah, maybe. But it’s exactly what this soup deserves.

Grilled Cheese (Always a Good Idea)

Okay, I’m convinced there’s no such thing as too much cheese when you’re having this soup. Pairing it with a gooey grilled cheese sandwich? Now that’s comfort food heaven. I like to go with sharp cheddar, but if you’ve got some smoked gouda hanging around, toss it in for a little smoky vibe. And if you’re feeling wild, sprinkle in a bit of oregano or basil. It’s like a grilled cheese makeover!

Simple Green Salad (Trust Me, It Works)

I know, I know—a salad might not seem like the obvious choice here. But a crisp, green salad with a light vinaigrette actually balances out the creamy richness of the soup in a way that feels refreshing. Just some mixed greens, a handful of cherry tomatoes, maybe a sprinkle of nuts if I have them lying around. It’s kind of the unsung hero of soup pairings, but it just works.

Roasted Veggies (Adds a Sweet Touch)

Hear me out—roasted carrots or Brussels sprouts on the side. There’s something about those caramelized edges and that little bit of natural sweetness that just pairs beautifully with the cheesy, savory vibe of this soup. Plus, turning on the oven to roast veggies in the winter? Extra cozy. I usually toss the veggies in olive oil, salt, and pepper, and let them do their thing while the soup simmers away. Perfect combo.

Frequently Asked Questions:

Can I use fresh broccoli instead of frozen broccoli?

Yes! Fresh broccoli works just as well. Simply chop the florets into bite-sized pieces and follow the same instructions. Fresh broccoli might be a bit firmer after cooking, but it adds a delightful texture to the soup.

Can I substitute Velveeta cheese with regular cheddar cheese?

Absolutely! If you’re not a fan of Velveeta or want a sharper cheese flavor, swap it with shredded sharp cheddar cheese. Just note that Velveeta melts smoother, giving the soup its ultra-creamy texture.

How can I make this soup vegetarian?

To make a vegetarian version, substitute the chicken stock with vegetable broth and use cream of mushroom soup instead of cream of chicken. The soup will still be rich, creamy, and delicious without the meat.