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
Scale
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
