If you’re looking for a cozy, comforting meal that practically cooks itself while filling your home with irresistible aromas, this Slow Cooker Broccoli Cheese and Potato Soup Recipe is absolutely perfect. It combines tender russet potatoes and fresh broccoli in a luscious, creamy cheddar cheese broth that’s velvety and satisfying with every spoonful. Whether you want a nourishing lunch or a hearty dinner, this soup brings together simple ingredients with a slow-cooked magic that feels like a warm hug on a chilly day.
Ingredients You’ll Need
The beauty of this Slow Cooker Broccoli Cheese and Potato Soup Recipe lies in its straightforward, wholesome ingredients. Each component plays a vital role in building the flavor, texture, and mouth-watering color that makes this soup such a crowd-pleaser.
- 4 cups peeled and diced russet potatoes: These provide the hearty base that makes the soup filling and wonderfully creamy when mashed a bit.
- 3 cups fresh broccoli florets, chopped: Adds vibrant color and a fresh veggie crunch that balances the richness of the cheese.
- 1 small onion, diced: Gives a subtle sweetness and depth to the soup’s flavor foundation.
- 3 cloves garlic, minced: Offers a warm, aromatic punch that elevates the entire dish.
- 4 cups low sodium chicken broth: The flavorful liquid that gently cooks all the ingredients together while keeping sodium in check.
- 1 cup heavy cream: Brings that silky, indulgent texture that makes this soup truly decadent.
- 2 cups shredded sharp cheddar cheese: The star ingredient that melts into rich, gooey perfection.
- 2 tablespoons unsalted butter: Essential for creating the roux that thickens the soup deliciously.
- 1/4 cup all purpose flour: Works with butter to form the roux, ensuring the soup has the perfect creamy consistency.
- 1 teaspoon salt: Enhances all the natural flavors without overpowering them.
- 1/2 teaspoon black pepper: Adds just the right amount of gentle heat and complexity.
- 1/2 teaspoon paprika: Brings a subtle smoky note and beautiful color.
- 1/2 teaspoon dried thyme: Offers an herbal earthiness that rounds out the profile.
How to Make Slow Cooker Broccoli Cheese and Potato Soup Recipe
Step 1: Combine Vegetables and Broth
Start by adding the diced potatoes, chopped broccoli, diced onion, minced garlic, and chicken broth directly into your slow cooker. This is the foundation of your soup and ensures the flavors mingle beautifully during the slow cooking process. Cover and cook on low for 6 to 7 hours or high for 3 to 4 hours until the potatoes are perfectly tender.
Step 2: Prepare the Creamy Roux
While your vegetables are cooking, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook gently for 1 to 2 minutes until the mixture turns lightly golden. This step is crucial as it forms the base for thickening your soup into a rich, velvety masterpiece.
Step 3: Add the Cream
Slowly whisk the heavy cream into the roux until it becomes smooth and begins to thicken slightly. This luscious cream mixture will transform the broth into something silky and indulgent.
Step 4: Combine and Mash
Pour the cream mixture into the slow cooker with the vegetables and broth, stirring well to combine. Use a potato masher to gently mash some of the potatoes; this helps thicken the soup while still leaving plenty of delightful chunks for texture.
Step 5: Add Cheese and Seasonings
Sprinkle in the shredded cheddar cheese along with salt, black pepper, paprika, and dried thyme. Stir everything together thoroughly. Cover and let it cook on low for another 15 to 20 minutes until the cheese is fully melted and the soup is irresistibly creamy and flavorful. Give it a final taste and adjust seasonings if needed before serving.
How to Serve Slow Cooker Broccoli Cheese and Potato Soup Recipe
Garnishes
Garnishing your soup not only adds appeal but can boost flavor and texture. A sprinkle of extra shredded sharp cheddar, a dollop of sour cream, or crispy crumbled bacon make wonderful finishing touches. Chopped fresh chives or parsley add a burst of color and freshness that brightens each bowl.
Side Dishes
This soup pairs beautifully with warm crusty bread, garlic toast, or a simple green salad to keep the meal balanced. A soft pretzel or buttery biscuits also complement the rich, cheesy broth for an extra cozy meal experience.
Creative Ways to Present
For gatherings, serve the soup in mini bread bowls or hollowed-out sourdough loaves—it makes the meal feel special and fun. Alternatively, try layering a bowl of soup with a sprinkle of grated cheese and a tiny broccoli floret on top for a charming presentation that’s almost too pretty to eat.
Make Ahead and Storage
Storing Leftovers
Keep leftovers in an airtight container in the refrigerator for up to 3 days. The soup thickens as it cools, so you might want to add a splash of broth or cream when reheating to refresh the creamy texture.
Freezing
You can freeze this soup for up to 2 months. Be sure to cool it completely and transfer it to a freezer-safe container. When ready to enjoy, thaw overnight in the fridge and reheat gently on the stove to preserve the flavors and creamy consistency.
Reheating
Reheat the soup slowly over medium-low heat on the stove, stirring frequently. Adding a splash of broth or cream helps loosen up the soup if it’s too thick. Avoid using high heat to keep the dairy ingredients from separating and maintain that rich, smooth texture.
FAQs
Can I use frozen broccoli instead of fresh in the Slow Cooker Broccoli Cheese and Potato Soup Recipe?
Absolutely! Frozen broccoli works fine and can be added right along with the other ingredients at the start. Just be mindful that frozen broccoli may release extra water so the soup might be a tiny bit thinner, but the flavor will still shine.
Is there a way to make this Slow Cooker Broccoli Cheese and Potato Soup Recipe vegetarian?
Yes! Simply swap the chicken broth for vegetable broth. The soup remains incredibly flavorful and satisfying, perfect for vegetarians without sacrificing any comforting qualities.
How can I make the soup thicker if I like it creamier?
Try mashing more of the potatoes after cooking or reduce the amount of broth slightly at the beginning. Another trick is to add an extra tablespoon of flour to your roux for a thicker finish.
Can I use half and half instead of heavy cream?
Yes, substituting half and half provides a lighter version of the soup that’s still creamy but with less richness. Just note the soup won’t be quite as thick, so adjust your seasoning and possibly mash a bit more potato to compensate.
What’s the best type of cheddar cheese to use for this recipe?
Sharp cheddar is ideal because it melts beautifully and offers a robust, tangy flavor that balances the mild potatoes and broccoli perfectly. Avoid pre-shredded cheese if possible, as it often contains anti-caking agents that can affect melting.
Final Thoughts
Making the Slow Cooker Broccoli Cheese and Potato Soup Recipe is like wrapping yourself in a cozy blanket made of flavor. It’s easy to prepare, packed with wholesome ingredients, and delivers that kind of rich, creamy comfort food everyone loves. Trust me, once you’ve made it, you’ll want to keep this recipe close for those chilly days when only a warm bowl of soup will 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 and creamy dish perfect for cozy meals. Made with tender russet potatoes, fresh broccoli, sharp cheddar cheese, and a rich roux-based cream, this soup cooks low and slow to develop deep flavors and a velvety texture. It’s an easy-to-make recipe that’s ideal for busy days, offering a harmonious blend of cheese and vegetable goodness in every bowl.
Ingredients
Vegetables
- 4 cups peeled and diced russet potatoes
- 3 cups fresh broccoli florets, chopped
- 1 small onion, diced
- 3 cloves garlic, minced
Liquids and Dairy
- 4 cups low sodium chicken broth
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 2 cups shredded sharp cheddar cheese
Other Ingredients
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
Instructions
- Prepare the Base: Add the diced potatoes, broccoli florets, diced onion, minced garlic, and low sodium chicken broth into your slow cooker. Cover with the lid.
- Cook the Vegetables: Set the slow cooker to low and cook for 6 to 7 hours, or alternatively on high for 3 to 4 hours, until the potatoes are tender and the vegetables are well-cooked.
- Make the Roux and Cream Mixture: While the vegetables are cooking, melt the unsalted butter in a small saucepan over medium heat. Whisk in the all-purpose flour and cook for 1 to 2 minutes until lightly golden to form a roux. Gradually whisk in the heavy cream, continuing to stir until the mixture is smooth and slightly thickened.
- Add Cream Mixture to Slow Cooker: Pour the cream and roux mixture into the slow cooker and stir thoroughly to combine with the cooked vegetables and broth.
- Thicken the Soup: Use a potato masher directly in the slow cooker to lightly mash some of the potatoes. This will thicken the soup while leaving some potato chunks for a pleasant texture.
- Add Seasonings and Cheese: Stir in the shredded sharp cheddar cheese, salt, black pepper, paprika, and dried thyme. Mix well to evenly distribute the flavors.
- Final Cook and Melt Cheese: Cover the slow cooker again and cook on low for an additional 15 to 20 minutes until the cheddar cheese is fully melted and the soup is creamy and smooth.
- Adjust and Serve: Taste the soup and adjust seasoning as needed before serving. Serve warm for best comfort and flavor.
Notes
- For a thicker soup, mash more potatoes or reduce the amount of broth used.
- Replace heavy cream with half-and-half for a lighter, lower-fat version.
- Add cooked crumbled bacon on top for an extra layer of flavor and texture.
- Substitute vegetable broth in place of chicken broth to make the soup vegetarian.
