Description

This creamy crockpot cheesy potato broccoli soup is a comforting and hearty meal, perfect for a cozy day. Loaded with tender russet potatoes, fresh broccoli florets, and a rich blend of Velveeta cheese and heavy cream, this easy slow-cooked soup delivers warm flavors with minimal effort. The smooth roux enhances the soup’s creaminess, while subtle seasoning with paprika, salt, and pepper adds depth. Ideal for family dinners or meal prepping, this soup is satisfying, cheesy, and perfectly balanced.

Ingredients

Scale

Vegetables & Broth

5 cups russet potatoes, peeled and diced
3 cups broccoli florets, chopped small
1 medium onion, chopped
3 cloves garlic, minced
4 cups chicken broth

Dairy & Cheese

8 oz Velveeta cheese, cubed
1 cup heavy cream
4 tablespoons butter

Thickener & Spices

0.25 cup all-purpose flour
0.5 teaspoon salt
0.5 teaspoon black pepper
0.5 teaspoon paprika

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Instructions

Prepare Ingredients: Peel and dice 5 cups of russet potatoes. Chop 1 medium onion and mince 3 cloves of garlic. Add all these along with 4 cups of chicken broth to the crockpot.
Cook Potatoes: Cover the crockpot and cook on high for 3.5 hours, or until the potatoes are tender and easily pierced with a fork.
Add Broccoli and Cheese: Stir in 3 cups of broccoli florets and 8 ounces of cubed Velveeta cheese. Continue cooking on high for an additional 30 minutes, allowing the broccoli to soften and cheese to melt.
Make the Roux: In a separate saucepan, melt 4 tablespoons of butter over medium heat. Whisk in 0.25 cup of all-purpose flour until the mixture is smooth and bubbly. Gradually add 1 cup of heavy cream while whisking constantly until the mixture thickens, about 3 to 5 minutes.
Combine and Season: Stir the thickened roux into the crockpot soup. Add 0.5 teaspoon salt, 0.5 teaspoon black pepper, and 0.5 teaspoon paprika. Mix thoroughly and cook for another 10 minutes. Serve the soup warm.

Notes

For a vegetarian version, substitute vegetable broth for chicken broth and use a vegetarian cheese alternative.
Velveeta cheese provides a smooth melting texture, but you can substitute with cheddar cheese for a sharper flavor.
Adjust seasoning according to taste, adding more salt or paprika if desired.
This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
If you prefer a thicker soup, mash some of the potatoes before adding the roux.