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
Scale
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.
