Go Back
–+ servings
Overhead shot of hands eating a bowl of crock pot broccoli cheese soup on a dinner table garnished with fresh parsley.
Print Pin
5 from 6 votes

Crockpot Broccoli Cheese Soup with Ham

A creamy and comforting Broccoli Cheese Soup made in the slow cooker!
Course Dinner, Lunch, Main Course
Cuisine American
Keyword broccoli and cheese soup, broccoli cheese soup, crock pot broccoli cheese soup, crockpot broccoli cheese soup, leftover ham recipes
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 15 cups
Calories 218kcal
Author Blair Lonergan

Ingredients

  • 16 ounces frozen broccoli florets
  • 1 medium onion, diced
  • 1 large russet potato, peeled and diced into bite-sized pieces
  • 2 whole carrots, peeled and diced
  • 4 cups low sodium chicken broth
  • 1 cup water
  • 2 (10.5 ounce) cans condensed cream of celery soup, NOT diluted
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 pound Velveeta cheese, cubed
  • 2 cups grated cheddar cheese
  • 12 ounces (about 2 cups) diced, cooked ham

Instructions

  • Place broccoli, onion, potato, carrots, chicken broth, water, cream of celery soup, salt, and pepper into a slow cooker. Cover and cook on LOW for about 6-8 hours or on HIGH for about 3 hours.
  • Use an immersion blender to puree a portion of the soup. You still want plenty of chunks of potatoes and veggies, so only puree some of it. If you don’t have an immersion blender, you can put a cup or two of soup in a regular blender to puree (and then return back to the slow cooker when done).
  • Add Velveeta, cheddar, and ham to the slow cooker. Stir, and then place the lid back on the slow cooker and cook for another 15-20 minutes. Stir it again to make sure that the cheese is completely melted and smooth.
  • Give it taste, and season with additional salt and pepper, as necessary.
  • Ladle into bowls and enjoy warm!

Notes

  • To prevent your broccoli cheese soup from becoming grainy or curdled, make sure that the soup doesn't get too hot. You don't want to boil the soup, or the proteins in the cheese tighten up, squeeze out the fat, and give you that unpleasant curdled texture.
  • Velveeta provides (by far!) the best, smoothest, creamiest texture for a cheesy soup. Yes, you can substitute with other types of cheese...but the soup will not have the same taste or mouthfeel.
  • This soup is not low-carb or keto-friendly, as it contains 9 grams of carbohydrates per cup.
  • Recipe adapted from The Pioneer Woman.

Nutrition

Serving: 1cup | Calories: 218kcal | Carbohydrates: 9g | Protein: 17g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 42mg | Sodium: 957mg | Potassium: 429mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1995IU | Vitamin C: 29.6mg | Calcium: 309mg | Iron: 1.2mg