Slow Cooker Cheesy Potato Broccoli Soup – easy vegetarian soup cooked in the crockpot. It starts with frozen hash browns and frozen broccoli so there’s almost no prep involved! A kid favorite during fall and winter!
Slow cooker soup recipes are just the best during fall and winter. There’s nothing better than knowing you’re coming home to a hot bowl of soup after a chilly day.
This vegetarian Slow Cooker Cheesy Potato Broccoli Soup takes only about 15 minutes of prep in the morning (if that!) and is always a hit in my house.
Plus, I love that it calls for frozen hash browns and frozen broccoli so it’s really easy to have all the ingredients on hand at all times.
I usually make it with some homemade bread, like these Honey Yeast Rolls to soak up the last little bits of soup.
Ingredients in Slow Cooker Cheesy Potato Broccoli Soup
Keep scrolling for ingredient amounts!
- Frozen O’Brien hash brown potatoes – the cubed hash browns with peppers and onions. If you don’t love peppers and onions in your soup, just use the regular frozen cubed hash browns
- Sour cream
- Salt and pepper
- Garlic – substitute about ½ teaspoon of garlic powder if you don’t have fresh garlic
- Vegetable broth – you can use chicken broth if you aren’t trying to keep this vegetarian
- Frozen broccoli florets
- Cheddar cheese
- Green onions
- Put hash browns in slow cooker
- In a mixing bowl, whisk together sour cream, flour, salt and pepper, and garlic; add vegetable broth
- Pour sauce over the hash browns
- Cook on high 4 – 6 hours
- Stir in broccoli and cheddar cheese; cook another 20 minutes
- Season to taste with salt and pepper
- Serve with more cheese and sliced green onions on top
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- 1 (20 ounce) package frozen O'Brien hash browns
- 2 cups sour cream
- ¼ cup flour
- 3 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon pepper
- 3 cups vegetable broth
- 1 (16 ounce) package frozen broccoli florets
- 3 cups shredded cheddar cheese, plus more for serving
- green onions, sliced, for serving
- Put frozen hash browns in slow cooker.
- In a mixing bowl, whisk together sour cream, flour, garlic, and salt and pepper. Whisk in vegetable broth.
- Pour mixture over hash browns.
- Let cook on high for 4 - 6 hours. Add broccoli and 3 cups of cheddar cheese.
- Cook on high for 20 minutes until broccoli is cooked through and cheese is melted. Stir well. Season to taste with salt and pepper.
- Serve with more shredded cheddar and green onions on top.
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Amount Per Serving: Calories: 327Total Fat: 27gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 76mgSodium: 730mgCarbohydrates: 11gFiber: 1gSugar: 3gProtein: 12g