This Crock Pot Broccoli-Cheddar Potato Soup has been my go-to for chilly nights and casual dinner crowds. I first adapted it one November when our oven was out of commission and the slow cooker became the hero of the week. What started as a pantry-powered comfort dish quickly became a family favorite because it is deeply satisfying without being fussy. It delivers lush, velvety texture with a straightforward technique, and every spoonful has that familiar cheddar bite balanced by sweet potato starch and tender broccoli florets.

What makes this version special is the shortcut: frozen shredded potatoes and a blender finish that turns soup components into a silky base without the need for a roux. The soup warms the kitchen with a savory aroma and the bright green of the broccoli contrasts beautifully with golden cheddar. I love serving it on casual weeknights, and it has a way of turning busy evenings into something communal. My kids will ask for extra cheddar on top, and guests always comment on how rich the soup tastes despite the simple ingredient list.

Ingredients

• Frozen shredded potatoes: 4 cups thawed. I favor store-brand frozen hash browns for their texture; shredded potatoes create a thick, velvety body without peeling fresh spuds.
• Broccoli: 3 cups florets, finely chopped. Fresh or previously-frozen broccoli works — chop small so it cooks through and blends smoothly.
• Shredded carrots: 1 cup. Adds gentle sweetness and natural color; pre-shredded carrots save time.
• Shallot or small onion: 1 shallot or 1/2 small onion, chopped. Shallot gives a subtler, sweeter onion note, but yellow onion is fine if that’s what you have.
• Broth: 3 cups gluten-free chicken broth. Use low-sodium if you plan to add salt later; vegetable broth is an easy swap for vegetarian variations.
• Cream cheese: 4 ounces Arla Herbs & Spices cream cheese or plain cream cheese. This adds silkiness when blended into the base.
• Milk: 1 cup whole milk or 2 percent milk fat. Higher fat improves mouthfeel; half-and-half will make it richer.
• Sharp cheddar: 8 ounces shredded, plus extra for topping. Grate a block for the best melt and flavor versus pre-shredded blends.
• Salt and pepper: To taste. I season conservatively at first, then adjust after the cheese melts.

Instructions

Assemble the slow cooker: In a 6-quart Crock Pot combine the thawed shredded potatoes, chopped broccoli florets, shredded carrots, chopped shallot or onion, and the gluten-free broth. Stir so the vegetables are evenly distributed and the broth reaches most of the solids. Cover and cook on low for 4 to 5 hours until the broccoli and potatoes are very tender and easily mashed with a spoon. Blend part of the vegetables: Working in batches if needed, transfer approximately one third of the cooked vegetables to a blender. Add the 4 ounces of cream cheese and 1 cup of milk, then blend until very creamy. The cream cheese helps stabilize the emulsion and gives the base a smooth, rich texture. Pour the blended mix back into the Crock Pot and stir to combine. Cover and continue cooking on low for 10 minutes to marry the flavors. Finish with cheddar: Sprinkle the shredded sharp cheddar into the soup in two to three additions, waiting until each addition has fully melted before adding more. Stir constantly and use a wooden spoon to scrape the sides so the cheese melts evenly. If the soup looks too thick, add a few tablespoons of additional milk or broth to loosen it to your desired consistency. Season and serve: Taste and season with salt and freshly cracked black pepper. Serve hot with an extra sprinkle of cheddar on top and crusty gluten-free bread or a simple salad for a complete meal.

Storage Tips

Cool leftovers at room temperature for no more than two hours, then transfer to airtight containers and refrigerate. For best quality, consume within four days. To freeze, portion into heavy-duty freezer bags or containers leaving some headspace and freeze for up to three months. When reheating, thaw overnight in the refrigerator and reheat gently on the stovetop over low heat, stirring frequently. If the texture seems grainy from the cheese, whisk in a splash of milk and heat slowly to re-emulsify.

Ingredient Substitutions

Vegetable broth swaps easily for chicken broth to keep the dish vegetarian. For a richer mouthfeel, substitute half-and-half for milk or add an extra ounce of cream cheese. To make it dairy-free, use a dairy-free cream cheese and a plant-based shredded cheddar that melts well. If you prefer a chunkier bowl, skip blending entirely and mash a few spoonfuls in the pot to thicken. For added protein, stir in cooked diced ham or shredded rotisserie chicken just before serving.

Serving Suggestions

Serve the soup with gluten-free crusty bread, a simple green salad dressed in lemon vinaigrette, or roasted apple and walnut salad for contrast. Garnish bowls with extra shredded cheddar, chopped chives, or a drizzle of olive oil. For a heartier meal, place a warm biscuit on top of each bowl and break it in to soak up the broth. This soup also pairs well with a light white wine such as a unoaked Chardonnay or a crisp Sauvignon Blanc.

Cultural Background

Broccoli-cheddar combinations are a modern comfort-food development rooted in American mid-20th century home cooking when cheddar and simple vegetable pairings became household favorites. Combining potatoes with broccoli and cheese creates a texture and flavor profile reminiscent of traditional chowders, but lighter and quicker to assemble. This slow-cooker adaptation leans into convenience while celebrating the homestyle richness of cheese-thickened stews that have long been a staple in American family kitchens.

Seasonal Adaptations

In winter, add a pinch of smoked paprika or a small diced roasted red pepper for warmth and depth. In spring and summer use fresh broccoli and add a splash of lemon juice before serving to brighten the flavors. For autumn, stir in a half-teaspoon of ground nutmeg with the cheese for a cozy, holiday-friendly note. Swapping in sweet potatoes for half of the shredded potatoes offers a seasonal sweetness and additional vitamin A.

Meal Prep Tips

Assemble all ingredients in the slow cooker insert the night before and refrigerate covered; the next day simply place the insert in the Crock Pot and cook. Alternatively, cook the full batch, cool, and portion into microwave-safe containers for lunches throughout the week. For freezing, cool completely and label containers with the date; thaw overnight in the fridge before reheating slowly. When prepping for company, keep the grated cheddar cold until the last moment so the cheese melts glossy and smooth into the hot soup.

This soup is a simple expression of comfort food done well. It invites customization, travels well when reheated, and tends to bring people together around the table. I hope it becomes a familiar favorite in your home as it has in mine.