By: Jill Mills Posted: Nov 30, 2025

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With tender potatoes, broccoli, and other veggies in a creamy, cheesy broth, this Broccoli Potato Soup is the ultimate comfort food. Made in the slow cooker or on the stovetop, it’s perfect for chilly winter nights and casual dinners.

I like to think of this broccoli potato soup as a cozy hug in a bowl. It has the tender potatoes and creamy broth of classic potato soup with the added twist of broccoli and sharp cheddar cheese throughout. It’s one of our favorite variations on classic potato soup, next to dill pickle potato soup and kielbasa potato soup. Definitely a winter staple!

Why I Love This Broccoli Potato Soup

Slow cooker or stovetop. This broccoli potato soup can be prepared in the slow cooker or on the stovetop. I love to dump everything in the slow cooker and forget it for the day but the stovetop option is great when dinner time is near.
Lots of veggies. I think this recipe is one of the easiest ways to get more veggies into dinner. There are equal parts broccoli and potatoes, plus carrots, celery, and onion. It has all the richness and comfort of potato soup but so many more veggies.
Creamy & cheesy broth. A bit of heavy cream and freshly shredded cheddar cheese give this soup a cheesy, creamy twist. For extra creaminess, you can use an immersion blender to blend some of the soup too.

Overhead view of ingredients needed to make broccoli potato soup

Recipe Ingredients

Here’s an overview of the ingredients needed to make this easy soup recipe. Scroll down to the recipe card below for the exact measurements.

Carrots – I like to shred the carrots so that they mix into the soup easily. Carrots diced into small pieces would also work.
Celery – Chopped into small pieces for extra flavor and texture.
Onion & garlic – Add flavor to the base of the soup.
Potatoes – Any peeled and cubed potatoes work, such as russet potatoes. Use what you have on hand.
Broccoli florets – I recommend fresh broccoli here. Frozen tends to get too mushy in the soup and release too much water.
Salt & pepper
Chicken broth – I like to use low-sodium broth. Vegetable broth can be used instead to keep this soup vegetarian.
Heavy cream – Adds a creaminess to the broth. Half-and-half or whole milk will also work, though the soup will not be as thick and creamy.
Flour – Thickens the broth. Cornstarch can also be used for a gluten-free alternative.
Cheddar cheese – I like to use sharp cheddar but Monterey Jack, Colby, or a cheese blend work as well, offering different flavor tones. Freshly shredded cheese is the best option as it will melt the easiest.

How To Make Broccoli Potato Soup

Whether you opt to make this soup in the slow cooker or on the stovetop, it’s simple and easy to make. The printable instructions are in the recipe card below.

Broccoli, potatoes, carrots, and onion in a slow cooker

In The Slow Cooker

Add the ingredients. Add the the veggies, aromatics, potatoes, salt, pepper, and broth to the slow cooker.
Cook. Cover and cook for 6 hours on low or 4 hours on high. The veggies and potatoes should all be tender.
Add the cream. Whisk together the heavy cream and flour. Stir it into the soup then cover and cook for an additional 30-45 minutes.
Add the cheese. Once the soup has thickened, stir in the shredded cheese until it’s fully melted.
Enjoy. Serve in bowls with extra broccoli florets and shredded cheese on top if desired.

On The Stovetop

Saute the veggies. Cook the onions, garlic, celery, and carrots in butter until soft. Add the salt and pepper.
Add the broth. Sprinkle the flour over the veggies and stir until absorbed. Whisk in the heavy cream until blended with the flour mixture. Stir in the broth.
Cook the potatoes. Add the diced potatoes. Cook for 20 minutes on low.
Cook the broccoli. Once the potatoes are fork-tender, stir in the broccoli and continue cooking until it’s tender.
Add the cheese. Stir in the cheese until melted and smooth.
Enjoy. Ladle into bowls and season with salt and pepper as desired.

Recipe Tips & Variations

Here are a few things I’ve found helpful in making the absolute best broccoli potato soup, along with a few ways to customize the recipe.

Low and slow is key. While this soup can be cooked on high in the crockpot, I tend to opt for low. Cooking on low ensures all the veggies are soft and flavorful.
Thicken with care. Pre-mixing the cream and flour avoids clumps and creates a perfectly smooth texture.
Adjust the texture. Blend part of the soup with an immersion blender if you want a creamier result with some veggie chunks left in.
Add extra veggies. Other veggies like cauliflower and peas can be added to the soup for extra variety and flavor.
Give it a spicy kick. Stir in some red pepper flakes or jalapeños at the end for heat.
Add some protein. Stir in some chopped ham or cooked bacon before serving for added heartiness and flavor.

How To Store & Reheat Leftovers

Fridge. Store leftover broccoli potato soup in an airtight container in the fridge for up to 4 days.
Freeze. Cool completely, then pack into freezer-safe containers for up to 3 months. Thaw overnight and reheat, stirring in extra liquid if needed.
Reheat: Warm gently on the stovetop or in the microwave, thinning with broth or water if it becomes too thick.