This Slow Cooker Crack Broccoli Cheese Soup is the ultimate comfort meal! Loaded with crispy bacon, fresh broccoli, hash browns, cheddar, and ranch seasoning, this easy slow cooker soup is cheesy, creamy, and totally addictive.
You ever have one of those days where you just need something warm, cheesy, and comforting? Yeah, that was me last winter. I was standing in my kitchen, staring at a bag of frozen hash browns, a block of cheddar, and some broccoli that was dangerously close to expiring, and I thought, There’s gotta be something I can do with this.
Then I spotted a pack of ranch seasoning in my pantry, and suddenly—lightbulb moment.
I dumped everything into my slow cooker, tossed in some crispy bacon (because obviously), and hoped for the best. Eight hours later, I was standing over my crockpot, inhaling the most incredible, cheesy aroma. One bite, and I knew—this wasn’t just a soup. This was the soup.
And now? I make it at least once a month. Even my husband, who usually treats soup as a side dish at best, goes back for seconds (and thirds). It’s rich, creamy, smoky, and ridiculously satisfying—basically the best slow cooker soup I’ve ever made. And I need you to try it.
Why You’ll Love This Slow Cooker Crack Broccoli Cheese Soup Recipe?
- It’s effortless. No babysitting the stove. Just dump everything in, and let the slow cooker work its magic.
- It’s next-level comforting. Creamy cheese, crispy bacon, and ranch seasoning? It’s like wrapping yourself in a warm, cheesy blanket.
- It’s a full meal. Between the hash browns, broccoli, and bacon, this soup is hearty enough to stand on its own.
- It’s picky-eater approved. If you have a kid (or an adult) in your life who normally dodges vegetables, this soup is a game-changer.
Ingredient Notes:
Every ingredient here pulls its weight—nothing extra, nothing unnecessary.
- Frozen Shredded Hash Browns – No peeling, no chopping. They make the soup thick, creamy, and extra satisfying.
- Chicken Broth – The base that keeps everything rich and savory.
- Broccoli Cheese Soup – An easy shortcut for even more cheesy goodness.
- Fresh Broccoli – Adds texture and makes me feel slightly better about all the cheese.
- Ranch Dressing Mix – The unexpected flavor bomb that gives this soup its signature zing.
- Bacon – Smoky, crispy, and absolutely non-negotiable.
- Cheddar Cheese – Melty, gooey, cheesy perfection.
- Cream Cheese – Makes everything velvety smooth.
Pro Tip: If you want an even deeper cheesy flavor, swap out mild cheddar for sharp cheddar. It makes a difference!
How To Make Slow Cooker Crack Broccoli Cheese Soup?
Step 1: Cook the Bacon & Prep the Broccoli
Start by cooking the bacon until it’s nice and crispy. You can do this in a pan or bake it in the oven if you hate dealing with grease splatter (relatable). Chop it into small pieces and set aside.
Meanwhile, chop the fresh broccoli into small florets. You don’t want huge chunks—smaller pieces cook better and blend into the soup nicely.
Step 2: Load Up the Slow Cooker
In a 6-quart slow cooker, add:
- Frozen hash browns
- Chicken broth
- Broccoli cheese soup
- Chopped broccoli
- Ranch dressing mix
- Bacon
Give it all a quick stir, then cover and set to low for 8 hours. Now go binge-watch your favorite show while your house starts smelling amazing.
Step 3: Add the Cheese & Cream Cheese
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After 8 hours, it’s time for the best part: cheese time. Add the shredded cheddar cheese and cream cheese, then stir until everything melts together into a silky, cheesy dream.
Step 4: Serve & Watch It Disappear
Ladle into bowls, top with extra bacon and a sprinkle of cheddar, and dive in. If you have some crusty bread on hand, I highly recommend dunking.
Storage Options:
- Refrigerator: Keep in an airtight container for up to 4 days.
- Freezer: Cream-based soups don’t always freeze well, so I wouldn’t recommend it.
- Reheating: Warm gently on the stove over low heat, stirring occasionally. If it’s too thick, add a splash of broth or milk.
Variations and Substitutions:
Want to put your own spin on it? Try these:
- Spice It Up – Add a dash of cayenne or red pepper flakes.
- Make It Low-Carb – Swap hash browns for cauliflower instead.
- Try a Different Cheese – Monterey Jack, Gouda, or even a little Parmesan for depth.
- Add Protein – Stir in shredded rotisserie chicken to make it even heartier.
- Make It Vegetarian – Use vegetable broth and skip the bacon (or use a smoky plant-based alternative).
What to Serve with Slow Cooker Crack Broccoli Cheese Soup?
This soup is hearty enough to be a meal, but if you want to round it out, here are some ideas:
- Crusty Bread – Because dunking is half the fun.
- Garlic Bread – You can never have too much cheese and garlic.
- Side Salad – If you need to balance out the cheese situation.
- Grilled Cheese Sandwich – Because more cheese is always a good idea.
Frequently Asked Questions:
Can I use fresh potatoes instead of frozen hash browns?
Yep! Just peel and dice about 4 medium potatoes, and you’re good to go.
What’s the best way to make this soup thicker?
If you want it extra thick, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in about 30 minutes before serving.
Can I make this on the stovetop instead?
Absolutely! Just simmer everything (except the cheese and cream cheese) on low for about an hour, then stir in the cheeses at the end.
You NEED This Soup in Your Life
This Slow Cooker Crack Broccoli Cheese Soup is cozy, cheesy, smoky, and completely addictive. Whether you’re making it for a weeknight dinner, meal prepping for the week, or just craving a big bowl of comfort, this soup delivers.
So tell me—are you team extra cheese, extra bacon, or both? Either way, I know you’re going to love this one. Let me know when you try it!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Slow Cooker Crack Broccoli Cheese Soup Recipe
Ingredients
- 1 30 to 32 ounces bag frozen shredded hash browns
- 3 14.5 ounces cans chicken broth
- 1 10.5 ounces can broccoli cheese soup
- 2 c chopped fresh broccoli
- 1 1 ounce package ranch salad dressing mix
- 1 lb. bacon cooked and chopped
- 2 c shredded cheddar cheese
- 1 8 ounces package cream cheese
Instructions
- Start by cooking and dicing up one pound of bacon. Next, dice up two cups of broccoli.
- In a slow cooker that can hold six quarts add the following ingredients;
- One bag of shredded hash browns (30 32 ounces)
- Three cans of chicken broth (14.5 ounces each)
- One can of broccoli cheese soup (10.5 ounces)
- The diced broccoli
- One package of ranch salad dressing mix (1 ounce)
- The diced bacon
- Cover the slow cooker with its lid and set it to low heat. Let it cook for eight hours.
- After the eight hours are up add two cups of cheddar cheese and one package of cream cheese (eight ounces) to the slow cooker.
- Stir everything well until the cheeses are completely melted and blended into the soup.
- Once the cheeses have melted and the soup is thoroughly mixed it's ready to be served. Enjoy your meal!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
