If you are craving a warm, hearty meal that’s both comforting and packed with vibrant flavors, this Slow Cooker Broccoli Cheese and Potato Soup Recipe is your new best friend. It combines tender russet potatoes and fresh broccoli with sharp cheddar cheese to create a creamy, luscious soup that’s rich yet perfectly balanced. The slow cooker does all the hard work, melding the flavors together into a bowl of pure comfort that feels like a warm hug on a chilly day. Whether you’re feeding a crowd or treating yourself to a cozy night in, this soup checks every box with its ease, taste, and satisfying texture.
Ingredients You’ll Need
This recipe calls for simple, wholesome ingredients that you likely already have on hand, making it incredibly easy to pull off. Each item plays a vital role in building layers of flavor, creaminess, and texture, bringing this soup to life with every spoonful.
- Russet potatoes (4 cups peeled and diced): The hearty base that adds body and creaminess when cooked down.
- Fresh broccoli florets (3 cups chopped): Provides vibrant color, nutrition, and just the right bite.
- Yellow onion (1 small, finely diced): Adds a subtle sweetness and depth to the broth.
- Garlic (2 cloves, minced): Lends aromatic warmth and a savory punch.
- Low-sodium vegetable or chicken broth (3 cups): The flavorful liquid that ties everything together without overpowering.
- Whole milk (1 cup): Brings creamy richness that’s gentle on the palate.
- Heavy cream (1 cup): Adds luxurious thickness and smooth mouthfeel.
- Sharp cheddar cheese (2 cups shredded): The star ingredient delivering bold, tangy cheese flavor and gooey texture.
- Unsalted butter (2 tablespoons): Helps create a velvety roux to thicken the soup perfectly.
- All-purpose flour (2 tablespoons): Combines with butter to form the roux that lends body and creaminess.
- Salt (1 teaspoon): Enhances all the natural flavors without overwhelming.
- Black pepper (1/2 teaspoon): Adds subtle heat and complexity.
- Dried thyme (1/2 teaspoon): Brings a gentle herbaceous note that complements the veggies.
- Paprika (1/4 teaspoon): Offers a slight smoky depth and beautiful color contrast.
How to Make Slow Cooker Broccoli Cheese and Potato Soup Recipe
Step 1: Prep and Load Your Slow Cooker
Start by adding the diced potatoes, chopped broccoli, finely diced onion, and minced garlic right into the slow cooker. Pour in your broth, then sprinkle in the salt, black pepper, dried thyme, and paprika. Give everything a good stir so all the flavors start mingling together early on. Cover the slow cooker and cook everything on low for 6 to 7 hours, or if you’re short on time, use the high setting for 3 to 4 hours until the vegetables are soft and tender.
Step 2: Create the Creamy Roux Mixture
About 30 minutes before the soup is done, melt your unsalted butter in a small saucepan over medium heat. Whisk in the all-purpose flour and cook it for 1 to 2 minutes, creating a smooth roux that will thicken your soup beautifully. Gradually pour in the whole milk and heavy cream while whisking constantly. Keep cooking until the mixture thickens slightly and looks creamy and luscious.
Step 3: Combine and Blend
Pour the roux mixture into your slow cooker and stir well to combine. Using an immersion blender, partially blend the soup—this step is key to creating that perfect silky texture while still leaving some chunks of potato and broccoli for delightful bites. If you want the soup thicker, feel free to blend more thoroughly to your liking.
Step 4: Melt in the Cheese
Stir in the shredded sharp cheddar cheese and cover the slow cooker again. Let it cook for another 15 to 20 minutes on low, until the cheese is fully melted and the soup becomes irresistibly creamy. Taste and adjust seasoning as needed, maybe a little more salt or pepper, and then it’s ready to serve!
How to Serve Slow Cooker Broccoli Cheese and Potato Soup Recipe
Garnishes
Enhance your soup presentation and flavor with toppings like extra shredded cheddar cheese, a sprinkle of crispy bacon bits, or a dollop of sour cream. Freshly chopped chives or parsley add a lovely pop of color and freshness that complements the rich soup perfectly.
Side Dishes
Pair this soup with some crusty bread or warm dinner rolls to soak up every last bit. A crisp green salad with a light vinaigrette is a great way to balance the richness, or serve alongside roasted veggies for an extra veggie boost.
Creative Ways to Present
Serve the soup in warm bread bowls for a fun, rustic twist. For a cozy gathering, ladle the soup into mini mason jars or small ramekins as individual servings. You can also top with a sprinkle of toasted breadcrumbs or even a drizzle of chili oil for an exciting flavor contrast.
Make Ahead and Storage
Storing Leftovers
Your Slow Cooker Broccoli Cheese and Potato Soup Recipe stores wonderfully in the refrigerator for up to 3 days. Just transfer it to an airtight container and keep it chilled. The flavors actually meld even more with time, making leftovers taste just as amazing as the first day.
Freezing
This soup freezes well, too. Cool it completely, then portion into freezer-safe containers or zip-top bags, leaving space for expansion. Freeze for up to 3 months. Keep in mind that the texture of the broccoli might soften a bit after thawing, but the flavor remains delicious.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally. If the soup feels too thick after reheating, stir in a splash of milk or broth until you reach your desired consistency. Avoid microwaving too aggressively to keep the creamy texture intact.
FAQs
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works in a pinch and will still provide great flavor. Just be aware that it may release more water, so the soup texture might be a bit thinner. You can adjust by blending longer or adding a thicker roux.
Is there a dairy-free version of this soup?
Absolutely! Substitute the milk and heavy cream with full-fat coconut milk or a creamy plant-based alternative. Use a dairy-free cheese substitute to keep the cheesy element, or omit cheese and boost flavor with nutritional yeast.
How do I make this soup spicier?
To add some heat, try stirring in a pinch of cayenne pepper or a few dashes of hot sauce during the cooking process. You can also garnish with sliced jalapeños or a swirl of chili oil before serving.
Can I add other vegetables?
Definitely! Diced carrots or celery make lovely additions to this soup. They add extra texture and subtle sweetness that pairs perfectly with the potatoes and broccoli.
What type of cheese melts best?
Freshly shredded sharp cheddar cheese melts best in this recipe and gives the soup its characteristic tangy flavor. Avoid pre-shredded cheese since it often contains anti-caking agents that prevent smooth melting.
Final Thoughts
This Slow Cooker Broccoli Cheese and Potato Soup Recipe is a true crowd-pleaser and one of those comforting dishes that feels like home in a bowl. Its simplicity, rich flavor, and creamy texture will keep you coming back for more, whether on a cold winter night or any time you need a little cozy indulgence. Give it a try—you might just find your new favorite go-to soup!
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Slow Cooker Broccoli Cheese and Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Description
This Slow Cooker Broccoli Cheese and Potato Soup is a comforting and creamy dish perfect for cozy meals. It features tender russet potatoes and fresh broccoli cooked to perfection in a slow cooker, combined with a rich blend of cheddar cheese, milk, and cream for a velvety texture. Easy to prepare and packed with flavor, this soup is a satisfying vegetarian option for any day of the week.
Ingredients
Vegetables
- 4 cups peeled and diced russet potatoes (about 3 medium)
- 3 cups fresh broccoli florets, chopped
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
Broth and Dairy
- 3 cups low-sodium vegetable or chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
Thickening and Seasoning
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon paprika
Instructions
- Prepare the base vegetables: Add the diced potatoes, chopped broccoli, finely diced onion, minced garlic, low-sodium broth, salt, black pepper, dried thyme, and paprika to the slow cooker. Stir to combine all ingredients evenly.
- Cook the vegetables: Cover the slow cooker and cook on low heat for 6 to 7 hours or on high heat for 3 to 4 hours until the vegetables are tender and cooked through.
- Make the roux-based dairy mixture: About 30 minutes before serving, melt the unsalted butter in a small saucepan over medium heat. Whisk in the all-purpose flour, cooking for 1 to 2 minutes to form a roux that will thicken the soup.
- Add the dairy to the roux: Slowly whisk in the whole milk and heavy cream, stirring continuously to avoid lumps. Cook this mixture until it slightly thickens.
- Combine dairy mixture with soup: Pour the thickened milk and cream mixture into the slow cooker and stir thoroughly to incorporate it into the vegetables.
- Blend the soup partially: Use an immersion blender to partially blend the soup directly in the slow cooker, leaving some chunks of vegetables for a pleasing texture.
- Add cheddar cheese and finish cooking: Stir in the shredded sharp cheddar cheese and continue to cook the soup for 15 to 20 minutes until the cheese has fully melted and the soup is creamy and smooth.
- Adjust seasoning and serve: Taste the soup and adjust salt or pepper as needed before serving hot.
Notes
- For a thicker soup, blend more of the mixture with the immersion blender.
- Substitute half-and-half for heavy cream to reduce richness for a lighter version.
- Freshly shredded cheese melts more smoothly and gives a better texture than pre-shredded cheese.
