Cream of Broccoli and Cheddar Soup
This creamy broccoli and cheddar soup is warm, rich, and packed with flavor from fresh broccoli and sharp cheddar. It's easy to make and great for lunch, a light dinner, or a cozy side dish with a sandwich or salad.
Servings 8 cups
Calories 303kcal
Ingredients
- 21 ounces cream of broccoli soup (two 10.5 ounce cans of Campbell's)
- 4 cups fresh broccoli florets (including the stems)
- 4 medium Yukon gold potatoes (3 - 4, washed and cut into smallish cubes)
- 1.5 cups milk (I use almond milk, use what you prefer)
- 1.5 teaspoon garlic powder (or 2 crushed garlic cloves)
- 1 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1.5 cups shredded cheddar cheese
- 1/2 cup butter (melted)
- 1/4 teaspoon salt (Optional - as the cheese and premade soup has sodium)
Instructions
- 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 hours.(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.
Notes
Helpful tips
- If you're leaving the house, cook the soup on low for 5–6 hours. No stirring needed.
- If you're home, cook it on high for 3 hours. Start stirring after about 1.5 hours, focusing on the edges to prevent sticking.
- Use 3 to 4 Yukon Gold potatoes. No need to peel them. You can skip peeling Russets too, though most people do.
- Fresh broccoli and good cheddar make a big difference in flavor and color.
- Don’t toss the broccoli stems—peel off the tough skin and slice them into rounds to add to the soup.
- For a hint of smokiness, you can roast the broccoli before adding it (totally optional).
- I usually make this with prepared cream of broccoli soup, but chicken or vegetable broth should work too.
- Pre-shredded cheese works fine, but shredding from a block melts better and adds more flavor.
- The soup has a chunky texture. You can blend it with an immersion blender if you prefer a smoother texture, but try it as-is first.
- Toppings like extra cheddar, paprika, herbs, or croutons add great flavor and texture.
- I listed salt in the recipe card, but I usually skip it. Taste the soup first—there may be enough salt from the soup base and cheese.
- Store leftovers in an airtight container in the fridge for up to 5 days. Let it cool fully before refrigerating.
- Reheat gently on the stovetop while stirring. Avoid using the microwave to maintain a creamy texture.
Nutrition
Serving: 1.5cups | Calories: 303kcal | Carbohydrates: 27g | Protein: 12g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 59mg | Sodium: 864mg | Potassium: 645mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1082IU | Vitamin C: 57mg | Calcium: 258mg | Iron: 2mg