Healthy Broccoli Potato Cheese Soup Crockpot Recipe

Warm, Comforting & Healthy: Broccoli Potato Cheese Soup Crockpot Recipe

There’s something magical about walking into the kitchen on a chilly evening and being greeted by the savory aroma of soup simmering away in the slow cooker. As a food writer and someone who finds joy in creating hearty yet low calorie dishes, this healthy broccoli potato cheese soup crockpot recipe is one of my personal favorites. I’ve cooked it countless times during the fall and winter months, and every single time it feels like a warm hug in a bowl. In this post, I’ll walk you through why this recipe deserves a place on your dinner table, how to make it with exact ingredient measurements, and a few of my personal chef-style tips to make it even better.

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Why You’ll Love This Recipe

• Cheesy & Savory – A generous amount of sharp cheddar cheese gives the soup that irresistible cheesy comfort.
• Healthy yet Hearty – Packed with broccoli and potatoes, this soup is satisfying without being heavy.
• Easy Food to Make – Just chop, toss in the crockpot, and let it do the work for you.
• Perfect for Fall Dishes – Cozy enough for crisp autumn nights, but still light enough to enjoy all season long.
• Low Calorie Option – Simple swaps can make this soup waistline-friendly without losing flavor.

Ingredients You’ll Need

Here’s the exact ingredient list for the ultimate healthy broccoli potato cheese soup crockpot recipe:

• 4 cups fresh broccoli florets (about 2 medium heads)
• 3 medium Yukon gold potatoes (about 1 ½ pounds), peeled and diced
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 4 cups low-sodium chicken or vegetable broth
• 2 cups milk (whole, 2%, or skim for lighter version)
• 2 cups sharp cheddar cheese, freshly shredded
• ½ cup grated Parmesan cheese (optional, for added richness)
• 1 teaspoon smoked paprika
• ½ teaspoon dried thyme
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 tablespoon olive oil or butter (for sautéing onion/garlic, optional)

Step-by-Step Instructions

1. Prep the Veggies: Wash and chop the broccoli into bite-sized florets. Peel and dice the potatoes into small cubes for quicker cooking.
2. Combine in Crockpot: Add broccoli, potatoes, onion, garlic, broth, paprika, thyme, salt, and pepper to your slow cooker.
3. Cook: Set on low for 6–7 hours or high for 3–4 hours until the vegetables are tender.
4. Blend: Using an immersion blender, puree half of the soup inside the crockpot for creaminess, leaving the rest chunky for texture.
5. Add Dairy: Stir in milk and freshly shredded cheddar cheese. Mix until the cheese melts into the soup.
6. Serve: Ladle into bowls and garnish with extra cheddar, croutons, or fresh herbs.

Chef’s Tips & Tricks

• Always shred your cheddar from a block—pre-shredded cheese doesn’t melt as smoothly.
• For a low calorie option, swap cream with unsweetened almond milk or low-fat Greek yogurt.
• Make it spicy with a dash of cayenne pepper or red chili flakes.
• Batch cook and freeze—it tastes even better when reheated!

Recommended Kitchen Helpers

Over the years, I’ve realized that having the right kitchen tools makes cooking not just easier but more enjoyable. Here are my top three Amazon picks that I use when making this cheesy, hearty soup:

1. Crockpot 7-Quart Oval Manual Slow Cooker

If you want a reliable slow cooker that fits enough soup for the whole family, this one is my favorite. With a simple design, it cooks evenly and keeps your dishes warm without overcooking. It’s perfect for easy fall dishes like this broccoli potato cheese soup.

https://www.amazon.com/" target="_blank">👉 Get the Crockpot Slow Cooker here

2. Mueller Ultra-Stick Immersion Blender

This immersion blender makes it effortless to blend soups right in the pot—no messy transfers to a blender. I use it every time I make this recipe to get that creamy, cheesy consistency while still keeping some hearty potato chunks.

👉 Grab your Mueller Immersion Blender here

3. Cuisinart Boxed Grater

Since freshly shredded cheddar is key for the best melt, a sturdy grater is a must. This stainless-steel boxed grater is durable, easy to handle, and perfect for preparing the cheesy goodness this recipe requires.

👉 Shop the Cuisinart Boxed Grater here

Serving Suggestions

This savory soup shines on its own, but here are a few ways I like to enjoy it:

• Pair with rustic sourdough bread or homemade garlic toast.
• Serve with a crisp green salad for a balanced meal.
• Add roasted chicken or grilled sausage on the side for extra protein.

Variations & Customizations

• Veggie Boost: Add carrots, celery, or cauliflower for more nutrition.
• Cheese Twist: Try swapping cheddar for Gouda, Monterey Jack, or a cheese blend.
• Extra Hearty: Stir in some cooked wild rice or quinoa for added texture.

Perfect for Fall & Winter

When the weather cools down, there’s nothing more comforting than a hearty crockpot soup. This recipe checks all the boxes—it’s cheesy, savory, wholesome, and a great example of simple, easy food to make for cozy evenings. Whether you’re preparing dinner for your family or meal prepping for the week, this broccoli potato cheese soup will quickly become a seasonal staple.

Storage & Reheating

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Freeze in single portions for up to 3 months. Thaw overnight before reheating.
• Reheat: Warm on the stove over medium heat or in the microwave, adding a splash of broth if the soup thickens too much.

Final Thoughts

Every time I make this healthy broccoli potato cheese soup crockpot recipe, I’m reminded why I love cooking so much. It’s not just about feeding the body—it’s about creating memories, slowing down, and savoring the simple pleasures of life. Whether you’re enjoying it as a weeknight dinner or serving it as part of your winter and fall dishes, this recipe is the kind of easy, hearty, cheesy comfort food you’ll come back to again and again.