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
Scale
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.
