Crockpot broccoli cheese soup is a cozy slow cooker dinner for busy nights. This hearty, satisfying soup combines broccoli, cheese, carrots, potatoes, and onion in every creamy bite. It tastes a lot like the broccoli cheddar soup at Panera, but this version is even easier since it’s essentially a dump-and-go slow cooker recipe that requires very little hands-on effort.
If you love easy weeknight soups, you’ll also want to try Taco Soup or Cheeseburger Soup. You can find more family favorites in my Soups & Stews collection.
Table of Contents
Before You Get Started
A few quick tips to make sure your broccoli cheese soup turns out perfectly creamy every time:
- Add the cheese at the end. Stir in the Velveeta and cheddar during the last 15-20 minutes of cooking. Adding cheese too early (or letting the soup boil after adding it) causes the proteins to tighten up and gives you a grainy, curdled texture.
- Velveeta is the secret to smooth, creamy soup. Yes, you can substitute with other cheeses, but Velveeta melts more smoothly than anything else and prevents that gritty texture. The cheddar adds flavor, while the Velveeta keeps everything silky.
- Frozen broccoli works great here. I like the convenience of a bag of frozen florets, and they hold up well during the long cook time. If you prefer fresh broccoli, use about 3-4 cups of florets. Fresh broccoli may cook a bit faster, so check tenderness toward the earlier end of the time range.
- Blend only part of the soup. Use an immersion blender to puree some of the mixture, but leave plenty of chunky vegetables for texture. This step thickens the soup and makes it extra creamy without losing that satisfying bite.
How to Make Broccoli Cheese Soup in a Crock Pot
This crockpot broccoli cheese soup only requires about 10 minutes of prep for the ultimate comfort food. There’s no need to make a roux with flour and butter. Just dump in the ingredients and go about your day. Loaded with veggies, potatoes, and cheese, it’s a true one-pot meal that the entire family will love.
Step 1: Add the Vegetables and Broth
Place the frozen broccoli florets, diced onion, peeled and cubed potato, and diced carrots into your slow cooker.
I use a large russet potato for this soup, but you can substitute with about 8-10 ounces of Yukon gold potatoes instead. The potato helps thicken the soup and makes it more filling.
Pour in the chicken broth, water, and both cans of condensed cream of celery soup (don’t dilute them). The cream of celery soup adds body and flavor to the broth. Season with salt and pepper, then give everything a gentle stir.
Step 2: Cook Until Tender
Cover and cook on LOW for 6-8 hours or on HIGH for about 3 hours. The vegetables should be very tender when done. You’ll know they’re ready when a fork slides easily through the potato and carrot pieces.
** Quick Note: The low-and-slow method works best here. Cooking on LOW gives the flavors more time to develop and reduces the risk of the soup getting too hot later when you add the cheese.
Step 3: Blend for Creaminess
Use a handheld immersion blender to puree some of the soup right in the slow cooker. You want to blend enough to create a creamy base, but leave plenty of chunky broccoli and potato pieces for texture.
If you don’t have an immersion blender, transfer about 1-2 cups of the soup to a regular blender or food processor. Blend until smooth, then return it to the slow cooker and stir to combine.
Step 4: Stir in the Cheese
Add the cubed Velveeta, grated cheddar cheese, and optional diced ham (if using) to the slow cooker. Stir gently to combine.
Place the lid back on and cook for another 15-20 minutes, just until the cheese melts smoothly into the broth.
Give it a final stir to make sure everything is well combined and the cheese is completely melted. Taste and season with additional salt and pepper if needed.
** Cheese Tip: Use sharp cheddar cheese for a bolder flavor, or mild cheddar for a more subtle touch. Either way, the Velveeta does the heavy lifting for that smooth, creamy texture.
What to Serve with Broccoli Cheese Soup
This creamy soup pairs nicely with a crisp green salad (with red wine vinegar dressing) or a Southern Caesar salad on the side.
For something warm and comforting, serve it with Southern buttermilk biscuits, a loaf of crusty bread (try this no knead bread recipe), or this cast iron cornbread for dipping.
Recipe Variations
- Make it on the stovetop. If you prefer a quicker version, try my stovetop broccoli and cheese soup. You can add ham to that version as well.
- Add ham for extra protein. Stir in about 2 cups of diced, cooked ham along with the cheese. This is a great way to use up leftover ham from a holiday meal, or you can purchase ham steaks or diced ham at the grocery store.
- Use fresh broccoli instead of frozen. Substitute with about 3-4 cups of fresh broccoli florets. Fresh broccoli may become tender a bit earlier, so check doneness toward the 6-hour mark on LOW.
- Make it vegetarian. Omit any ham and use vegetable broth instead of chicken broth.
- Try a different protein. Instead of ham, add 1 lb. of cooked and drained ground beef, 2 cups of cooked chopped chicken, or 2 cups of cooked chopped turkey.
- Swap the condensed soup. Use cream of chicken soup or cream of mushroom soup instead of cream of celery. The flavor will be slightly different, so you might want to add some diced celery to the slow cooker to keep that classic taste.
Storage and Reheating
Properly stored in an airtight container, this soup will last in the refrigerator for 3-4 days.
To Reheat: Place the soup in a pot and warm over a low flame, just until heated through. Be careful not to let the soup boil, or the cheese may curdle and become grainy.
Can you freeze broccoli cheese soup? I don’t recommend freezing this soup. While it works in a pinch, the texture becomes a bit grainy when thawed. Dairy-based soups tend to separate or curdle after freezing, which results in an undesirable texture.
Frequently Asked Questions
Why did my broccoli cheese soup separate or curdle?
This usually happens when the soup gets too hot after adding the cheese. When cheese boils, the proteins tighten up, squeeze out the fat, and create that grainy, curdled texture. To prevent this, add the cheese at the very end and keep the heat low. Never let the soup come to a boil once the cheese is in.
How do I thicken broccoli cheese soup?
This recipe thickens naturally from the potato and the condensed cream of celery soup. Blending part of the soup with an immersion blender also helps create a thicker, creamier base. If you want it even thicker, blend a bit more of the soup or let it cook uncovered for the last 15-20 minutes to reduce slightly.
Can I use fresh broccoli instead of frozen?
Yes! Use about 3-4 cups of fresh broccoli florets in place of the frozen. Fresh broccoli may cook a bit faster, so start checking for tenderness around the 6-hour mark on LOW or 2.5 hours on HIGH.
When should I add the cheese?
Always add the cheese at the very end, during the last 15-20 minutes of cooking. This gives it just enough time to melt smoothly without risking curdling from too much heat.
More Slow Cooker Soups
If you love the convenience of slow cooker soup recipes, try some of these other family favorites:
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Crockpot Broccoli Cheese Soup
Equipment
- Immersion Blender or Blender
Ingredients
- 16 ounces frozen broccoli florets
- 1 medium onion, diced
- 1 large russet potato, peeled and diced into bite-sized pieces
- 2 carrots, peeled and diced
- 4 cups low sodium chicken broth
- 1 cup water
- 2 (10.5 ounce) cans condensed cream of celery soup
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 pound Velveeta cheese, cubed
- 2 cups grated cheddar cheese
- Optional: 2 cups (about 12 ounces) diced ham
Instructions
- Place broccoli, onion, potato, carrots, chicken broth, water, cream of celery soup, salt, and pepper into a slow cooker. Stir gently to combine. Cover and cook on LOW for 6-8 hours or on HIGH for about 3 hours, until vegetables are very tender.
- Use an immersion blender to puree a portion of the soup, leaving plenty of chunky vegetables for texture. If you don't have an immersion blender, transfer 1-2 cups of soup to a regular blender, puree until smooth, and return to the slow cooker.
- Add the Velveeta and cheddar cheese to the slow cooker. If using ham, add it now as well. Stir gently, then cover and cook for another 15-20 minutes.
- Stir again to make sure the cheese is completely melted and smooth. Taste and season with additional salt and pepper as needed.
- Ladle into bowls and serve warm.
Notes
- Don’t let the soup boil after adding the cheese. Boiling causes the cheese proteins to tighten and release fat, resulting in a grainy, curdled texture. Keep the heat low and gentle.
- Velveeta is key for a smooth, creamy soup. It melts more evenly than regular cheese and prevents grittiness. The cheddar adds flavor, while the Velveeta provides that silky texture.
- Use sharp or mild cheddar based on preference. Sharp cheddar gives a bolder cheese flavor; mild cheddar is more subtle.
- Fresh broccoli works too. Substitute with 3-4 cups of fresh florets. Check for tenderness earlier, around the 6-hour mark on LOW.
- Reheat gently. Warm leftovers over low heat on the stovetop. Avoid boiling to keep the cheese smooth.
- Not recommended for freezing. Dairy-based soups tend to separate or become grainy when frozen and thawed.
- Recipe adapted from The Pioneer Woman.
Nutrition
Originally published in December, 2016, this post was updated in January, 2026.
My family usually has ham sliced for sandwiches on Christmas day, but I’m loving your ham and cheddar soup! I think this would be perfect, especially for this year, since we’ve already had negative temps. And I love that you made this in the slow cooker, too! Looks just perfect, Blair!
Thank you, Gayle! It’s a great use for that leftover Christmas ham, and a good way to warm up at this time of year! 🙂
Hiya Blair,
I’m always so surprised by how many people in the US have ham and roast beef for Christmas. We’re all about turkey in Canada but then again, we had our Thanksgiving turkey way back in October so we’re ready for it again 🙂
This looks so fabulous and your photos are so beautiful! I’m imagining all those delicious flavours and I bet this doesn’t last long in your house.
Happy Holidays, friend. I’m sure I’ve said that a few times now but I am sincere in wishing you the best of times! xo
Hi, Robyn! Thank you for your kind words and I hope that you have a wonderful holiday as well — enjoy that turkey!!! 🙂
Our family will be having this for dinner tonight! First time trying the recipe and I am excited to see how it comes out!
Oh, good! I hope you love it! 🙂
Hey Blair,
I’m astonished to see the soup recipe , and thinking that how time you give to prepare the tasty recipe. It’s not only the matter of time but also the thinking of ingredients are making me puzzled !
What a delicious recipe! This would be such a great way to use up leftover ham!
Exactly! Thanks, Kristy!
The soup sounds delicious. However I’m not a huge fan of Velveeta, with the exception of queso. Is there anything I can use as a substitute? Maybe a mixture of other cheeses?
Hey, Courtney! Kind of like when you make queso, the Velveeta just melts differently than a regular cheese. I don’t care for Velveeta on its own, but I think it’s kind of necessary in this particular soup. If you want to experiment with using other cheeses, I would go with a mild cheddar cheese. I have heard the tip of shaking the shredded cheddar in a bag with some flour to coat it a bit before adding it to the hot sauce or soup to help it melt smoother, but I’ve never tried that myself. You might also need to add some additional cream or butter to the soup if the texture doesn’t seem right. Sorry that I can’t be more helpful…I just stick with what I know works. 🙂 Thanks so much for stopping by, and let me know if you give it a try!
This looks amazing! I have it cooking now! One question, when does the water go into the crockpot? I see it listed in the recipe but not in the instructions.
Cant wait for the hours to pass so we can eat it!
Thanks
Hey Carol! Thanks for noticing that typo in the recipe! The water goes into the slow cooker at the same time as the broth. I will update the recipe to fix that as soon as I can get to my computer!?
Love that you have combined cheddar with the other ingredients, Blair. This must be very delicious!
Thanks, Agness! It’s SO good! 🙂
This is one FANTASTIC recipe. I know the “velvetta” throws some people off, but PLEASE TRY THIS RECIPE. It is the BEST. I’ve lost track of how many times I’ve made this soup AND how many people have asked me for the recipe. And thank you Blair for creating AND sharing your delicious soup recipe. You have a wonderful and artistic site. ????
Thank you, Arleen! I appreciate the positive feedback and I’m SO glad that you and your friends have enjoyed the soup. The Velveeta is definitely key to getting that creamy texture!
Take care, and have a great weekend!
This soup was delicious! I was afraid it would be too heavy with all the cheese, but the balance was just right. Ham is not my favorite, so next Time I think I’ll just omit the meat. I served this with some homemade beer bread and the combination was irresistible! Thanks Blair for another winning recipe!
Awesome, Lorraine! So glad that you enjoyed it! 🙂
Velveeta? Is not cheese.
I would love to try the ham and cheddar soup, but I need to know what kind of ham. Some recipes don’t taste very good with smoked ham for example.
Hi, Linda! You can really use any ham that you prefer. I have made the soup with leftover Honey Baked Ham, as well as with ham steaks that I purchase from the grocery store. Hope that helps, and enjoy!
Ten minutes? I assume that is for putting all the ingredients in the pot after someone has already prepped everything. This makes a soup that is a favorite with the whole family. I would even stand in line for it. For some reason the ratings stars won’t work for me. I say a four because of the inaccurate prep time.
This sounds wonderful. I love soup no matter what time of year. I make things a little quicker by using frozen potatoes o’brien ( onion already in there and we like the peppers) and you can buy chopped ham in packages. (We use in omelettes) This goes together really well. Can’t wait to try. Thanks for recipe.
Thanks, Linda! Your shortcuts are great! I hope you enjoy the soup. 🙂
What a wonderful way to use leftover holiday ham! I used fresh broccoli but also added butternut squash, chopped celery and thyme. Thank you for posting this awesome recipe.
Yay! Your version sounds delicious, Kim! Thanks for your note. 🙂
Really a very nice recipe. Do you have a recommendation if you don’t own a slow cooker?
Thank you.
Hi, Mike! Yes, you can definitely prepare this soup in a pot on the stovetop. Here is my broccoli cheese soup recipe for the stovetop, which will give you a good sense for the cooking time/instructions: https://www.theseasonedmom.com/broccoli-cheese-soup-recipe/
This year will be the year I finally nail the turkey. The last couple I made turned out real dry and tough. For some reason I just can’t get the bird to turn out moist and soft. I’ve got a good feeling about this one.