Description
A comforting and creamy Slow Cooker Broccoli Cheese and Potato Soup made with tender russet potatoes, fresh broccoli florets, sharp cheddar cheese, and a rich blend of milk and cream. Perfect for cozy meals with minimal hands-on time.
Ingredients
Scale
Vegetables
- 4 cups peeled and diced russet potatoes
- 4 cups broccoli florets, chopped into bite-sized pieces
- 1 small onion, diced
- 3 cloves garlic, minced
Liquids & Broth
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
Dairy
- 3 cups shredded sharp cheddar cheese
- 2 tablespoons butter
Dry Ingredients & Spices
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon dried thyme
Instructions
- Prepare Ingredients: Add the diced potatoes, broccoli florets, diced onion, minced garlic, chicken broth, salt, black pepper, paprika, and dried thyme into the slow cooker. Stir well to combine all the ingredients evenly.
- Cook Vegetables: Cover the slow cooker and set it to cook on low for 6 to 7 hours, or on high for 3 to 4 hours until the potatoes become tender and the flavors meld together.
- Make Roux and Cream Mixture: In a small saucepan over medium heat, melt the butter. Whisk in the all-purpose flour and cook for 1 minute to form a roux. Slowly whisk in the whole milk and heavy cream, stirring continuously until the mixture is smooth and has thickened slightly.
- Combine Cream Mixture with Soup: Pour the milk and cream mixture into the slow cooker with the cooked vegetables. Stir thoroughly to combine all components.
- Add Cheese: Gradually add the shredded sharp cheddar cheese to the soup while stirring continuously until it is fully melted and creamy.
- Blend Soup: Use an immersion blender to partially blend the soup directly in the slow cooker. This thickens the soup while leaving some chunks of potatoes and broccoli for texture.
- Final Cooking: Let the soup continue to cook for an additional 15 to 20 minutes uncovered to allow flavors to meld and the soup to heat through before serving.
Notes
- For a thicker soup, mash some of the potatoes before adding the cheese.
- Freshly shredded cheese melts more smoothly than pre-shredded cheese.
- You can substitute vegetable broth to make this recipe vegetarian-friendly.
