Pull Up a Chair—Let Me Tell You How This Soup Saved My Tuesday

Y’know those days when everything is a juggling act and you feel one spatula away from a meltdown? That was me last week. I’d promised my family (and accidentally promised a neighbor, long story) a hearty meal, but all I had were a pile of potatoes glaring at me from the countertop and a broccoli stash outstaying its welcome in the fridge. So, enter my trusty crock pot and this potato broccoli cheddar soup—the hero of many a Tuesday evening. Not fancy, not fussy, but always hits the spot. Plus, there’s something magical (or maybe just lazy?) about coming home and the house already smells like someone’s been slaving away in the kitchen—except that someone is a small electric appliance and you barely did anything. If my soup could do my taxes, I’d marry it.

Why You’ll Love This, I Swear

I make this when my brain’s fried and I need dinner to basically cook itself (it’s borderline magic). My family goes bananas for it because it’s cheesy, it’s chunky, and it’s somehow “healthy” because, hey, there’s broccoli. I’ve even made it when we’ve got picky eaters coming over, which—I kid you not—still gets everyone going back for seconds. And! (here’s the real kicker) If you’ve ever had a soup go from soupy to mystery mush, this one doesn’t because the slow cooker just works its magic. Well, except that one time I forgot to plug the thing in. Don’t do that.

What I Toss In (Plus Some Cheats and Swaps)

4-5 medium potatoes, peeled and chopped (I often use Yukon Golds, but truthfully, russets or even red potatoes are fine. My grandma swore by peeling but I sometimes get lazy and leave the skins on—still tastes good!)
1 large head broccoli, chopped into bite-size florets (or, honestly, a bag of frozen broccoli when you just can’t)
1 medium onion, diced (white, yellow, red—it all works. Shallots in a pinch, though I don’t really recommend that unless you’re feeling fancy)
3-4 cups chicken broth (I just use the boxed stuff; homemade sure, but hardly ever)
2 cups shredded cheddar cheese (I like sharp, but mild is fine. Pre-shredded or grate it yourself—if you have the energy, go for the real deal, but bagged is a timesaver and fine by me. My friend swears Cabot gives the best melt, but honestly most times I just grab whatever’s on sale.)
1 cup milk (whole milk, but 2% or non-dairy work if that’s what’s kicking around. Almond milk’s not bad, though oat’s a bit weird. Actually, I tried coconut milk once—let’s not talk about it.)
1/2 cup heavy cream (optional, but wow it makes things velvety. Or skip if you’re feeling light)
3 cloves garlic, minced (sometimes more, sometimes less—depends on your taste/mood)
1 tsp salt (or a healthy pinch. Salt to taste—no strict rules)
1/2 tsp pepper
1/2 tsp smoked paprika (my own little twist; totally optional but—it’s good!)
2 tbsp butter

Here’s How I Do It (Precise-ish Directions)

Add chopped potatoes, broccoli, and onion to your crock pot. I usually whack everything into roughly similar-sized pieces—the lazier I’m feeling, the bigger the pieces. Garlic goes in too.
Pour in the chicken broth till veggies are mostly covered (if you run short, add a splash of water; it’s fine, really).
Toss in the butter, salt, pepper, and smoked paprika (if you’re using it). Pop the lid on. Set your crockpot on LOW for 6-7 hours or HIGH for about 3-4 hours. If you’re like me and forget to start it in time, the high setting’s your friend.
When everything’s lovely and soft (test a potato chunk—this is where I sneak a taste and maybe burn my tongue every single time), grab a potato masher or stick blender. I like to mash about half of it for a slightly chunky—not totally pureed—texture. Don’t stress if you don’t have a blender; potato masher and some elbow grease do the job. And if it’s too thick, just stir in another splash of milk.
Stir in cheddar cheese, milk, and cream. Let it melt in. The smell here is…chef’s kiss. Keep stirring occasionally so the cheese doesn’t try to be a rebel and stick to the bottom.
Taste, adjust salt or add a sprinkle more cheese because why not? Crank the slow cooker down to KEEP WARM for about 20 minutes and let flavors cozy up for a bit (or serve right away if your stomach’s growling).

Some Real-Life Notes from My Kitchen

Used to add carrots for “color” but no one noticed, so I don’t bother anymore. If you want it, toss it in.
If your soup gets too thick, stir in more milk or broth. Too thin? Let it cook with the lid off for a few minutes.
I find it tastes even better the second day… but, um, there’s rarely anything left next day here.
I once used the pre-chopped broccoli in those steamable bags. Worked out ok, but a little too soft by hour six. Maybe stick with fresh or frozen florets if you can.

Things I’ve Experimented With (Some Wins, Some Fails)

I’ve tossed in cooked bacon bits—big hit. Tried smoked gouda cheese once (it was weird, regrets were had). I once subbed cauliflower for broccoli, thinking I was clever, and the color got a bit sad-looking but taste-wise, not terrible. If you want a vegan option, swap cheese for a good vegan cheese (I’ve actually tried Nora Cook’s recipe—works!).

Don’t Sweat the Gear

Any slow cooker or crock pot will do—mine’s a basic round model from Target, barely hanging together, but still chugging along. No stick blender? Use a potato masher. Worst case, ladle soup into a blender in batches—just be careful, it’s hot and I may have worn some soup once. Oh, if you don’t have a good cutting board, a big dinner plate will work in a pinch (just watch your fingers… learned that one the hard way).

Leftovers and Storage (Or Not!)

Just pop leftovers in a covered container in the fridge—it’ll keep 2-3 days, allegedly. Honestly, in my house it never lasts more than a day. I have caught teenagers eating it cold; it’s a thing.

How I Serve This (There Are Opinions)

Extra shredded cheese sprinkled over the top, sometimes some green onions (if I remember). My household tradition? Hot sauce, straight out of the bottle, plus crusty bread. Or if you want to get all fancy, ladle it into a big mug and curl up on the couch British telly-style. Sometimes we even go for those homemade bread rolls (King Arthur’s recipe is weirdly doable).

Mistakes I’ve Made—So You Don’t Have To

I once rushed the cheese step and just dumped it all in at once; it clumped together like a cranky toddler. Add a fistful at a time and stir.
Blending too much makes it like baby food. Leave some chunks. Your tastebuds will thank you.
Trying to add broccoli at the very start when using frozen stuff—it turned out a bit too mushy for my liking (on second thought, maybe add frozen towards the middle instead of hour one).

Soup FAQ—Funnier Than It Sounds

Can you freeze this soup? Yes, but be warned—sometimes it separates a bit when reheated (it’s the cheese); quick blitz with a blender and it sorts itself out.
Do I have to peel the potatoes? Nope! Skins add texture and, probably, vitamins. I mostly do unless I forgot or just can’t be bothered.
Can you skip the cream? Totally. I have, many times. It’s still tasty.
Is this gluten-free? As long as your broth and cheese are, yup. Double-check packages though. Some brands sneak in stuff you wouldn’t expect.
Do I need a crock pot? Not strictly. A heavy Dutch oven and low oven temp will approximate it, but you’ll have to keep an eye (or, uh, nose) on it.
Can I make this dairy-free? Sure thing; swap in non-dairy cheese and milk. Tastes a little different but I’ve done it for friends with allergies and no one ran screaming (that time).

P.S.: If you’re looking for more slow cooker ideas and kitchen madness, I’ve found Slow Cooker Gourmet a good read when you need fresh dinner cheer. Not sponsored, I just get bored making the same soup every Tuesday.

Crock Pot Potato Broccoli Cheddar Soup