There is nothing quite as comforting on a chilly day as a warm, creamy bowl of soup, and this Slow Cooker Broccoli Cheese and Potato Soup Recipe is the ultimate cozy meal. Imagine tender potatoes and bright green broccoli simmered to perfection, then joined by a rich blend of sharp cheddar cheese and velvety cream, all gently cooked in your slow cooker. This recipe not only fills your kitchen with the most inviting aromas but also delivers a nourishing, flavorful bowl that feels like a big, warm hug. Whether you’re feeding your family or looking to impress friends, this soup is guaranteed to become one of your favorites in no time.
Ingredients You’ll Need
The beauty of this Slow Cooker Broccoli Cheese and Potato Soup Recipe lies in its simple but essential ingredients. Each one plays a pivotal role in creating the soup’s lush texture, vibrant color, and rich taste, making your cooking process both straightforward and highly rewarding.
- 4 cups peeled and diced russet or Yukon gold potatoes: These give the soup its hearty base and creamy texture.
- 3 cups chopped fresh broccoli florets: For fresh, bright green bursts and lots of nutrients.
- 1 small yellow onion finely diced: Adds a natural sweetness and depth of flavor.
- 2 cloves garlic minced: Provides a subtle kick that enhances the overall savory profile.
- 4 cups low-sodium chicken or vegetable broth: The liquid foundation that ties the flavors together without overpowering them.
- 1 cup whole milk: Brings richness and smoothness to the soup.
- 1 cup half-and-half or heavy cream: Intensifies creaminess for that luscious mouthfeel.
- 2 cups freshly shredded sharp cheddar cheese: For the signature cheesy, tangy taste that makes this soup irresistible.
- 3 tablespoons unsalted butter: Helps create a silky roux and adds buttery goodness.
- 3 tablespoons all-purpose flour: Thickens the soup, ensuring it’s not too runny but just perfectly creamy.
- 1 teaspoon salt: Enhances all the flavors in the soup.
- 1/2 teaspoon black pepper: Adds a gentle heat and a touch of earthiness.
- 1/2 teaspoon paprika: For a subtle smoky warmth and vibrant color.
How to Make Slow Cooker Broccoli Cheese and Potato Soup Recipe
Step 1: Combine Vegetables and Broth in the Slow Cooker
Start by adding the diced potatoes, chopped broccoli florets, finely diced onion, minced garlic, and low-sodium broth directly into your slow cooker. Give everything a good stir to combine the fresh ingredients with the flavorful broth. Cover the slow cooker and set it to cook on low for 6 to 7 hours or on high for 3 to 4 hours. The goal here is to let the potatoes become very tender while the broccoli softens, creating a wonderful base that will marry perfectly with the creamy additions later on.
Step 2: Prepare the Creamy Roux Base
About 30 minutes before your soup is ready, melt the unsalted butter in a saucepan over medium heat. Slowly whisk in the all-purpose flour and cook this mixture for 1 to 2 minutes. This little step is crucial because you’re creating a roux that will thicken the soup beautifully without lumps. Next, gradually whisk in the whole milk and half-and-half or heavy cream, stirring constantly so the liquid thickens into a smooth and velvety sauce. Trust me, this creamy base is what transforms the soup from simple to spectacular.
Step 3: Blend and Enrich the Soup
Pour your creamy roux mixture into the slow cooker and stir everything together really well. At this point, use an immersion blender to partially blend the soup, which creates a luscious combination of smooth creaminess and chunky heartiness—allowing you to enjoy the texture of soft potatoes and broccoli alongside the silky broth. Now stir in the freshly shredded sharp cheddar cheese, salt, black pepper, and paprika. Cover the slow cooker again and cook on low for another 20 to 30 minutes until the cheese melts fully and the soup becomes rich and velvety.
How to Serve Slow Cooker Broccoli Cheese and Potato Soup Recipe
Garnishes
Garnishing is a fantastic way to elevate your Slow Cooker Broccoli Cheese and Potato Soup Recipe. Sprinkle a little extra shredded cheddar on top for an extra cheesy hit or add crispy crumbled bacon for a delightful crunch and smoky contrast. A handful of chopped fresh chives or parsley can brighten the dish and add a lovely herbal note. For the finishing touch, a dollop of sour cream or a swirl of cream on top will add even more indulgence to each bite.
Side Dishes
This hearty soup pairs wonderfully with simple, crusty bread to soak up every last drop of the creamy goodness. Try a warm sourdough loaf or a buttery garlic bread for a perfect contrast in texture. A crisp green salad with a light vinaigrette provides a fresh counterbalance, while soft dinner rolls or even cheesy garlic knots make for an inviting meal when you want something more filling.
Creative Ways to Present
Want to impress your guests or just make your meal feel a bit more special? Serve the soup in individual mini bread bowls made from hollowed-out sourdough rolls, which adds both charm and an edible container. Alternatively, present it in mason jars for a rustic, cozy feel that’s perfect for casual gatherings. You can also top each bowl with toasted breadcrumbs mixed with Parmesan for an exciting textural contrast. It’s all about having fun and making your Slow Cooker Broccoli Cheese and Potato Soup Recipe a star at the table.
Make Ahead and Storage
Storing Leftovers
This Slow Cooker Broccoli Cheese and Potato Soup Recipe reheats beautifully, making it a perfect dish to prepare in advance. Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will deepen over time, and the soup can easily be warmed on the stove or in the microwave for a comforting lunch or dinner.
Freezing
If you want to enjoy this soup later, it freezes well, too. Pour the cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. Freeze for up to 3 months. Keep in mind that the texture may change slightly after freezing, so gentle reheating and a quick stir will help restore that creamy magic.
Reheating
When reheating your Slow Cooker Broccoli Cheese and Potato Soup Recipe, do so gently over low to medium heat on the stovetop. Stir frequently to prevent the cheese from separating or curdling. If the soup thickens too much during storage or freezing, stir in a splash of milk or broth to bring it back to the perfect creamy consistency.
FAQs
Can I use frozen broccoli instead of fresh?
Absolutely! Frozen broccoli works fine, just make sure it’s well drained before adding it to the slow cooker to avoid watery soup. The texture might be a bit softer, but the flavor will still be deliciously comforting.
Is there a way to make this soup vegan or dairy-free?
Yes! Swap out the cheddar cheese for a vegan cheese alternative, use vegetable broth, and substitute the milk and cream for unsweetened plant-based milks like almond or oat milk. Keep in mind the texture and flavor will be slightly different, but it will still be creamy and tasty.
Can I add other vegetables to this soup?
Definitely! Carrots, celery, or even cauliflower can be great additions. Just chop them to similar sizes as your potatoes so they cook evenly in the slow cooker. This adds extra flavor and nutrition, making the soup even more satisfying.
What if I don’t have an immersion blender?
No worries! You can transfer about half the soup to a regular blender in batches and blend until smooth, then return it to the slow cooker. This will still give you that perfect mix of creamy and chunky textures.
How spicy is this soup? Can I add more heat?
This soup is very mild with just a touch of warmth from the paprika. If you love spice, feel free to add a pinch of cayenne pepper or red pepper flakes to taste when adding the seasoning. It’s a great way to customize how bold you want your soup’s flavor to be.
Final Thoughts
You really can’t go wrong with this Slow Cooker Broccoli Cheese and Potato Soup Recipe. It’s the perfect blend of creamy comfort and nutritional goodness, all made effortlessly in the slow cooker so you have more time to relax. Whether it’s a busy weeknight or a weekend treat, this soup wraps you in warmth and satisfaction with every spoonful. I hope you give it a try soon and find it as delightful and comforting as I do!
Print
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, creamy soup packed with tender potatoes, fresh broccoli, and sharp cheddar cheese. Perfect for a cozy meal, this easy-to-make soup simmers slowly to develop rich flavors and a hearty texture, blending a velvety base with chunks of vegetables.
Ingredients
Vegetables
- 4 cups peeled and diced russet or Yukon gold potatoes
- 3 cups chopped fresh broccoli florets
- 1 small yellow onion finely diced
- 2 cloves garlic minced
Liquids & Dairy
- 4 cups low-sodium chicken or vegetable broth
- 1 cup whole milk
- 1 cup half-and-half or heavy cream
Dairy & Thickener
- 2 cups freshly shredded sharp cheddar cheese
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Instructions
- Add Ingredients to Slow Cooker: Place the diced potatoes, chopped broccoli florets, finely diced onion, minced garlic, and low-sodium broth into the slow cooker. Stir gently to combine all the ingredients evenly.
- Cook Slowly: Cover the slow cooker and cook on low heat for 6 to 7 hours or on high for 3 to 4 hours, until the potatoes are very tender and flavors meld.
- Prepare Roux Mixture: About 30 minutes before serving, melt the unsalted butter in a saucepan over medium heat. Whisk in the all-purpose flour and cook for 1 to 2 minutes to create a roux. Gradually add in the whole milk and half-and-half, whisking constantly until the mixture thickens smoothly into a creamy sauce.
- Incorporate Cream Sauce: Pour the thickened milk mixture into the slow cooker and stir well to combine with the soup base.
- Blend Soup for Texture: Use an immersion blender to partially blend the soup inside the slow cooker. Blend enough to create a creamy texture while leaving some chunks of potatoes and broccoli for heartiness.
- Add Cheese and Season: Stir in the shredded sharp cheddar cheese, salt, black pepper, and paprika thoroughly. Cover the slow cooker and cook on low for another 20 to 30 minutes until the cheese is fully melted and the soup is rich and creamy.
- Final Adjustments and Serve: Taste the soup and adjust seasonings if needed. Serve hot for a comforting, hearty meal.
Notes
- For an extra thick soup, mash some of the potatoes before adding the cheese.
- Always use freshly shredded cheddar cheese for the smoothest texture and best melt.
- The soup will thicken further as it cools, so adjust liquid consistency accordingly before serving.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stovetop or in the microwave to prevent curdling of the dairy.
