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

Scale

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

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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.