Make this Broccoli and Potato Cheese Soup for a comfort food dinner on a cold Winter night. The soup is cooked on high in a slow cooker for 4 hours. This soup is both delicious and easy to make!

The end of November brought cold weather and rainy days. Because of the added layers to stay warm and the drizzle of rain it also brought a laziness to the dinner table. I’ve been stuck in a dinner rut the last few weeks making easy and quick meals. It usually gets to dinner time and we’re both too tired to really think of anything new so it’s something simple.

I am craving comfort food right now. Hearty, creamy and cheesy is what I want. To make a comforting Winter meal that is still simple and quick, I brought out my slow cooker and this Broccoli and Potato Cheese Soup was born.

This soup pretty much is the definition of comfort food. It’s potatoes and onions slow-cooked in broth. Then we’re going to add the broccoli. Add in some cheddar cheese, stir it around and we have an extra creamy soup that is the perfect dish to serve on a cold night. With most soups, I always suggest adding some crusty bread, or a leftover Thanksgiving dinner roll so you can dip it in the soup.

Enjoy, and hope you stay warm!

Make this Broccoli and Potato Cheese Soup for a comfort food dinner on a cold Winter night. The soup is cooked on high in a slow cooker for 4 hours. This soup is both delicious and easy to make!

Crockpot Potato Broccoli Cheddar Soup Tips:

If you’re looking for an easy crockpot soup recipe, this crockpot potato broccoli cheddar soup is a winner! It’s simple to make and so tasty. Here are some tips to help you make the best crockpot potato broccoli cheddar soup ever:

Start with fresh broccoli. Frozen broccoli will work, but it won’t have the same flavor or texture as fresh broccoli.
Use Yukon Gold potatoes. Other types of potatoes may be used, but Yukon Gold potatoes are the best choice for this soup.
Use sharp cheddar cheese. Mild cheddar cheese will work, but sharp cheddar cheese will give the soup more flavor.
Don’t overcook the potatoes. If the potatoes are cooked too long, they will start to break down and the soup will be less creamy.

Ingredients:

32 oz frozen broccoli (fresh doesn’t stand up well)
2 Idaho potatoes cut up
1 can of cream of chicken
1 can of cream of mushroom
1 small sliced yellow onion
2 cloves garlic minced (1.5 tsp)
1 (14 oz) can of chicken broth
1/4 stick butter
1 block Velveeta cheese
1 Tsp flour
Salt and pepper to taste