Cream of Broccoli and Cheddar Soup

This chunky yet creamy broccoli soup is so delicious and easy to make! You'll want to make it at least once a month.

Course Dinner, Soup

Cuisine American

Keyword broccoli and cheddar soup, broccoli cheese soup, broccoli soup, cream of broccoli and cheddar soup

Prep Time 10

Cook Time 3

Total Time 3 10

Servings cups

Calories 303kcal

Cut the stems of the head of broccoli. Cut the broccoli into bite-sized florets. Cut the tough skin off the stems and then into half-inch rounds.
4 cups fresh broccoli florets
Wash and cut the Yukon potatoes into small cubes.
4 medium Yukon gold potatoes
Unwrap the butter and place it in a small saucepan. Melt on low to medium heat.
Open the cream of broccoli cans and add the soup to the bottom of the slow cooker insert.
21 ounces cream of broccoli soup
Add broccoli, potatoes, milk, garlic, onion powder, black pepper, and salt if you are using.
1.5 cups milk, 1.5 teaspoon garlic powder, 1 teaspoon onion powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper
Add cheddar cheese and melted butter.
1.5 cups shredded cheddar cheese, 1/2 cup butter
Take a large spatula and fold the ingredients together. Level out the mixture, place the lid on the slow cooker, and set the cooking mode to high and the timer to 3 minutes.
(If you are going to leave the house, instead set the mode to low and the timer to 6 hours. You won't have to stir it on low).
After 1 1/2 hours, stir the soup as it cooks - scrape the bottom edges. Then, stir it every half hour after that.
After 3 hours, check a piece of potato to check doneness.
Transfer the soup to a large serving bowl or serve it out of the slow cooker insert.
Eat, smile, and enjoy.

This is a slow cooker recipe, but if you leave the house to go to work while it cooks, you will want to cook it ON LOW for 5 - 6 hours. This ensures you won't have to stir the soup as it cooks.

Otherwise, I cook this soup on high for 3 hours. After the first 1 1/2 hours, I start to stir it to ensure it is not sticking to the bottom of the slow cooker container. Focus on the edges.

We love potatoes, so I use four medium Yukon gold potatoes. But three is also a great amount. If you are using Yukon gold potatoes, there is no need to peel them. I usually don't peel Russet potatoes either but most people do.

For the best flavor, use fresh broccoli and high-quality cheddar cheese. Cut fresh broccoli florets give the soup a brighter flavor and more vibrant color. I use as much of the broccoli as I can, even the broccoli stem. I cut the outer skin off each stem and then chop it into rounds.

Although I don't choose to do it, you can add a subtle smokiness by roasting the broccoli in the oven before adding it to the soup.

I've only made this soup with pre-made cream of broccoli soup, but I'm sure you could make it with either chicken broth or vegetable broth instead.

I used quality pre-shredded cheese in this recipe for convenience, but you can grate your cheese from a block for the best melt and flavor.

I love the chunkiness of this broccoli cheese soup, but I know some people use an immersion blender for a creamier soup. Please try it this way first, as it tastes better as written.

Garnish your soup with extra shredded cheddar cheese, a sprinkle of paprika, fresh herbs, or homemade croutons for added flavor and texture.

I added some salt to the recipe card, but you can omit it as I did. I recommend waiting to add the salt until you taste it as the soup's other ingredients have sodium, like the prepared soup and cheddar cheese.

Storage: If you have leftovers, transfer the soup into an airtight container and cool completely before storing it in the fridge for up to 5 days. Reheat gently on medium heat while stirring to maintain the creamy texture. Do not use a microwave to reheat this delicious soup.