Recipe Social
▶ Watch this video on TikTok ↗

Original video by @applesauceandadhd — all credit to the creator.

Jessica Secrest

Slow Cooker Broccoli Cheddar Potato Soup

A dump-and-go slow cooker soup that turns frozen diced potatoes, broccoli, and a can of cream of onion soup into a thick, cheesy bowl of comfort. Mashed (or blended) smooth and finished with milk and a big handful of shredded cheddar.

⏱ 270 minAmericansoupslow cookerpotatobroccolicheddar

Ingredients

  • 2 lbfrozen diced potatoes · a bag of diced hash brown potatoes; you can chop your own instead
  • 1 small crownbroccoli · diced
  • 1small onion · diced
  • —garlic · a lot; jarred minced garlic is fine
  • 1 cancream of onion soup
  • —chicken broth · one soup-can's worth swirled out of the can, plus the rest of the box
  • —salt · potatoes can handle a lot
  • —fresh cracked black pepper
  • —brown butter roasted garlic seasoning · optional; any additional seasonings work
  • —milk · enough to reach the consistency you want
  • 1 to 1 1/2 cupsshredded cheddar cheese · thick cut; hand grate or use pre-shredded

Steps

  1. 1

    Add the frozen diced potatoes to the slow cooker.

  2. 2

    Add the diced broccoli, diced onion, and garlic.

  3. 3

    Pour in the can of cream of onion soup, shaking out everything in the can.

  4. 4

    Fill the empty soup can with chicken broth, stir it around to get all the goodness out of the can, and pour it in. Add the rest of the box of chicken broth.

  5. 5

    Season with salt and fresh cracked black pepper, plus any additional seasonings you like.

  6. 6

    Stir as best you can, cover, and cook on low for about 4 hours.

  7. 7

    Mash the cooked potatoes and broccoli with a potato masher, or use an immersion blender, until it's less chunky and more soupy. Be careful not to burn yourself.

  8. 8

    Stir in milk until it's close to the consistency you want.

  9. 9

    Stir in about a cup to a cup and a half of shredded cheddar.

  10. 10

    Cover and cook 30 minutes more, then taste and serve.

Creator's notes

Cream of onion is the superior cream soup. Jarred garlic is fine here since it's less potent than fresh. Giant frozen potato chunks are okay, everything comes together eventually. If you have an immersion blender, this is its moment, but please don't burn yourself.

More from Jessica Secrest

All recipes →