If you’re searching for a heartwarming meal that feels like a cozy hug from the inside, this Slow Cooker Broccoli Cheese and Potato Soup Recipe is absolutely the way to go. Combining tender chunks of russet potatoes and vibrant fresh broccoli with a luscious blend of sharp cheddar cheese and creamy dairy, this soup delivers comfort and nourishment with every spoonful. Cooking gently in a slow cooker allows the flavors to meld perfectly while freeing up your day for other things, making it a true family favorite that’s as easy as it is delicious.
Ingredients You’ll Need
Each ingredient in this soup is simple, wholesome, and plays a crucial role in crafting the perfect balance of taste, texture, and color that makes this recipe so delightful.
- Fresh broccoli florets (4 cups): Adds vibrant green color and a satisfying crunch that’s essential for texture contrast.
- Russet potatoes (3 medium, peeled and diced): Provide the hearty base and creamy consistency that makes the soup comforting.
- Yellow onion (1 small, diced): Brings a subtle sweetness and depth of flavor to the broth.
- Garlic cloves (3, minced): Infuse the dish with aromatic warmth and complexity.
- Low sodium chicken broth (4 cups): Keeps the soup flavorful without overpowering the key ingredients.
- Whole milk (1 cup): Creates smooth creaminess and balances richness.
- Heavy cream (1 cup): Elevates the texture to velvety perfection.
- Unsalted butter (2 tablespoons): Adds richness and helps form the roux for thickening.
- All-purpose flour (2 tablespoons): Thickens the soup while keeping it silky.
- Shredded sharp cheddar cheese (2 cups): Gives the soup its signature cheesy punch and vibrant flavor.
- Salt (1/2 teaspoon): Enhances all the flavors.
- Black pepper (1/2 teaspoon): Adds a subtle kick and warmth.
- Paprika (1/4 teaspoon): Infuses a smoky aroma and a touch of color on the finish.
How to Make Slow Cooker Broccoli Cheese and Potato Soup Recipe
Step 1: Prep and Combine the Vegetables
Start by adding your chopped broccoli, diced potatoes, finely diced onion, and minced garlic directly into your slow cooker. Pour in the low sodium chicken broth and give everything a good stir to combine the fresh ingredients with the flavorful liquid base. This first step sets the stage for slow cooking to create tender, flavorful vegetables infused with broth.
Step 2: Slow Cook to Tenderness
Cover the slow cooker and let it work its magic by cooking on low for 6 to 7 hours or on high for 3 to 4 hours. You’re aiming for the potatoes to become very tender, which is critical because it creates the creamy, hearty texture that makes the soup such a comforting experience. This slow simmering also allows the broccoli to soften just right without losing its fresh flavor.
Step 3: Prepare the Creamy Roux
About 30 minutes before you’re ready to serve, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for a couple of minutes to form a roux, which will thicken the soup. Then slowly add the whole milk and heavy cream, whisking continuously until the mixture turns smooth and begins to thicken slightly.
Step 4: Combine and Blend for Perfect Texture
Pour the creamy mixture into the slow cooker and stir well to combine with the cooked vegetables. Using an immersion blender, partially blend the soup to create a perfect balance of creamy base with delightful chunks of broccoli and potato. If you don’t have an immersion blender, a potato masher works beautifully to mash the potatoes gently while keeping some texture intact.
Step 5: Add Cheese and Final Seasonings
Stir in the shredded sharp cheddar cheese along with salt, black pepper, and a pinch of paprika. Cover and cook on low for another 20 to 30 minutes to allow the cheese to melt fully and the soup to thicken beautifully, resulting in rich, cheesy goodness in every bowl.
How to Serve Slow Cooker Broccoli Cheese and Potato Soup Recipe
Garnishes
Garnish your soup with freshly chopped chives, a dollop of sour cream, or a sprinkling of extra sharp cheddar cheese to add layers of flavor and a pop of color. For a smoky twist, some crispy crumbled bacon on top sends this soup to another level of deliciousness.
Side Dishes
This soup pairs wonderfully with crusty artisan bread, warm garlic knots, or a fresh green salad for a balanced and satisfying meal. The bread is perfect for dipping, soaking up every bit of the luscious soup.
Creative Ways to Present
Serve the soup in rustic bread bowls for an inviting and shareable presentation that’s sure to impress guests. For an elegant touch, drizzle a bit of high-quality olive oil or a touch of truffle oil over each serving, or sprinkle toasted breadcrumbs for texture contrast.
Make Ahead and Storage
Storing Leftovers
Place any leftover Slow Cooker Broccoli Cheese and Potato Soup Recipe in airtight containers and refrigerate for up to 3 days. The flavors often deepen overnight, making this an ideal make-ahead meal for busy days.
Freezing
This soup freezes beautifully. Just let it cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months. When ready, thaw overnight in the fridge before reheating gently on the stove.
Reheating
Reheat your soup slowly over medium-low heat on the stove, stirring occasionally to prevent scorching and to bring back the creamy texture. A splash of milk added during reheating can revive the soup’s richness if it thickened too much in the fridge.
FAQs
Can I make this Slow Cooker Broccoli Cheese and Potato Soup Recipe vegetarian?
Absolutely! Simply substitute the chicken broth with your favorite vegetable broth to keep all the flavor while making it fully vegetarian-friendly.
Is it possible to make this soup dairy-free?
Yes, you can swap out the milk, heavy cream, butter, and cheese for dairy-free alternatives like coconut milk, vegan butter, and plant-based cheese, though the flavor and texture will vary slightly.
How thick should the soup be?
The soup should be creamy and hearty but still spoonable. If you prefer it thicker, mash more of the potatoes or reduce the broth slightly before cooking.
Can I use frozen broccoli instead of fresh?
You can, but fresh broccoli tends to retain better texture and flavor. If using frozen, add it later in the cooking process so it doesn’t become too mushy.
What is the best slow cooker setting to use for this recipe?
Using the low setting for 6 to 7 hours is ideal for maximum tenderness and flavor melding. High setting works if you’re short on time but keep an eye to avoid overcooking.
Final Thoughts
This Slow Cooker Broccoli Cheese and Potato Soup Recipe is hands-down one of those dishes that feels like a warm, nostalgic embrace. Whether you’re feeding family or craving something irresistibly cozy, it’s a simple yet spectacular soup that will quickly become a staple in your rotation. Give it a try and enjoy every velvety, cheesy bite!
Print
Slow Cooker Broccoli Cheese and Potato Soup Recipe
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A rich and creamy Slow Cooker Broccoli Cheese and Potato Soup combining tender broccoli florets, diced russet potatoes, and sharp cheddar cheese for a comforting and hearty meal. Perfect for easy preparation with minimal hands-on time.
Ingredients
Vegetables
- 4 cups fresh broccoli florets, chopped
- 3 medium russet potatoes, peeled and diced (about 3 cups)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
Liquids & Dairy
- 4 cups low sodium chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 2 cups shredded sharp cheddar cheese
Other
- 2 tablespoons all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
Instructions
- Combine vegetables and broth: Add broccoli, diced potatoes, onion, garlic, and chicken broth to the slow cooker. Stir to combine all ingredients evenly.
- Cook in slow cooker: Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the potatoes are very tender, ensuring all flavors meld together.
- Prepare roux and cream mixture: About 30 minutes before serving, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes to form a roux, then gradually whisk in the milk and heavy cream until the mixture is smooth and slightly thickened.
- Add cream mixture to soup: Pour the roux and cream mixture into the slow cooker and stir well to incorporate with the cooked vegetables and broth.
- Blend soup partially: Use an immersion blender to partially blend the soup, leaving some chunky texture, or mash lightly with a potato masher for a rustic consistency.
- Add cheese and seasonings: Stir in the shredded sharp cheddar cheese, salt, black pepper, and paprika. Cover and cook on low for another 20 to 30 minutes until the cheese melts completely and soup becomes creamy.
- Adjust and serve: Taste the soup and adjust the seasoning as needed before serving warm.
Notes
- For a thicker texture, mash more potatoes or reduce the broth slightly.
- For a lighter version, substitute half and half for the heavy cream.
- Use vegetable broth instead of chicken broth to make the soup vegetarian.
- Top with cooked crumbled bacon for additional flavor if desired.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
