If you’re looking for a dish that wraps you in cozy, cheesy comfort while being wonderfully simple to prepare, you’re going to love this Slow Cooker Broccoli Cheese and Potato Soup Recipe. Imagine tender chunks of potato and bright green broccoli bathed in a rich, creamy broth loaded with sharp cheddar and hints of garlic and thyme. It’s the perfect soup to warm your soul on chilly days or anytime you need a hug in a bowl. Plus, the magic happens in the slow cooker, making it effortless to throw together and enjoy later without fussing over the stove. This recipe quickly becomes a family favorite, delivering creamy texture, vibrant flavors, and comforting satisfaction all in one pot.
Ingredients You’ll Need
Gathering straightforward and wholesome ingredients is the first step to making this soup unforgettable. Each item plays a vital role in balancing flavor, creaminess, and that delightful cheesy goodness that makes this dish so crave-worthy.
- Russet potatoes (4 cups peeled and diced): The hearty base that adds creaminess and a comforting texture when cooked.
- Fresh broccoli florets (3 cups, chopped small): Brings color, nutrients, and a fresh bite that contrasts beautifully with the cheese.
- Small onion (1, finely diced): Adds sweetness and depth, building that savory backbone for the soup.
- Garlic cloves (3, minced): Infuses a warm, aromatic twist that energizes the overall flavor.
- Low-sodium chicken or vegetable broth (3 cups): Acts as the flavorful liquid base that ties all the ingredients together.
- Salt (1 teaspoon plus more to taste): Enhances every ingredient’s natural flavor without overpowering.
- Black pepper (1/2 teaspoon): Adds subtle heat and complexity to the seasoning profile.
- Paprika (1/2 teaspoon): Offers a gentle smokiness that rounds out the richness.
- Dried thyme (1/2 teaspoon): Brings an herby note, elevating the soup from ordinary to truly special.
- Whole milk (1 cup): Contributes creaminess while keeping the texture smooth and velvety.
- Heavy cream (1 cup): Provides luscious richness that turns this soup decadent and satisfying.
- Unsalted butter (2 tablespoons): Used to create a roux that thickens the soup and adds buttery flavor.
- All-purpose flour (2 tablespoons): Blended with butter to give the soup its perfect, creamy consistency.
- Sharp cheddar cheese (2 cups freshly shredded): The star ingredient offering bold, cheesy flavor and melty goodness.
- Mozzarella cheese (1/2 cup shredded, optional): For a mild, creamy pull that adds extra gooeyness.
- Parmesan cheese (1/4 cup grated, optional): Finishes the soup with a nutty, salty kick if you want an added punch of flavor.
How to Make Slow Cooker Broccoli Cheese and Potato Soup Recipe
Step 1: Combine the Main Ingredients
Start by adding the diced potatoes, chopped broccoli, finely diced onion, and minced garlic into your slow cooker. Pour in the chicken or vegetable broth, then sprinkle in the salt, black pepper, paprika, and thyme. Give everything a gentle stir to marry these flavors. This is the foundation where the magic begins, and layering these ingredients together sets a robust, hearty base for your soup.
Step 2: Slow Cook Until Tender
Cover your slow cooker and cook the mixture on Low heat for about 6 to 7 hours, or on High for 3 to 4 hours. You want the potatoes to become incredibly tender so they can meld seamlessly with the other components, and the broccoli to soften without turning mushy. This slow, gentle cooking helps all those flavors develop deeply and beautifully.
Step 3: Prepare the Creamy Roux
While the slow cooker is hard at work, melt the unsalted butter in a small saucepan over medium heat. Whisk in the flour carefully, cooking the mixture for 1 to 2 minutes until you get a silky roux that’s just starting to bubble. Slowly whisk in the whole milk and heavy cream, continuing to stir until the mixture thickens slightly, usually around 3 to 4 minutes. This step is crucial because it gives your soup that luscious, velvety texture that feels indulgent but not heavy.
Step 4: Blend and Add the Cream Mixture
Pour the creamy roux into the slow cooker, stirring it into the cooked veggies and broth until well combined. Now comes the fun part: use an immersion blender to partially blend the soup right in the slow cooker. This lets you create a beautiful balance of smooth creaminess and tasty chunks of potato and broccoli. If you don’t have an immersion blender, carefully blend a portion in a stand blender and mix it back in.
Step 5: Melt in the Cheeses
Once your soup has the perfect creamy consistency, stir in the shredded sharp cheddar cheese, along with optional mozzarella and Parmesan if you’re using them. Mix gently until the cheese melts fully and the soup becomes wonderfully cheesy and smooth. This is where your Slow Cooker Broccoli Cheese and Potato Soup Recipe really shines, with those cheeses adding layers of flavor and richness you’ll want to savor.
Step 6: Warm Through and Final Seasoning
Cover and let the soup cook on Low for an additional 15 to 20 minutes to ensure everything is heated through and the flavors have seamlessly blended. Give it a final taste and adjust the salt or pepper if needed, then you’re ready to ladle out bowls of this comforting delight.
How to Serve Slow Cooker Broccoli Cheese and Potato Soup Recipe
Garnishes
Elevate each serving by topping your soup with a sprinkle of freshly chopped chives or parsley for a pop of color and fresh flavor. A few extra shreds of sharp cheddar or a little cracked black pepper can add texture and dimension that make every spoonful even more inviting.
Side Dishes
This soup pairs beautifully with crusty bread or buttery garlic toast to mop up every last drop. For a heartier meal, try it alongside a crisp green salad dressed in light vinaigrette to balance the richness. Even simple saltine crackers are a nostalgic and satisfying accompaniment.
Creative Ways to Present
Serve the soup in charming bread bowls for a fun, rustic touch that doubles as edible dishware. You can also ladle it into small ramekins and top with a sprinkle of cheese, then broil for a couple minutes to create a bubbly, golden crust. This makes a stunning and comforting starter for dinner parties.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover soup into airtight containers and refrigerate. It keeps well for up to 4 days and actually benefits from sitting overnight as the flavors meld even more beautifully. Just give it a good stir before warming.
Freezing
You can freeze this soup in portioned containers for up to 3 months. Because it has dairy, it’s best to reheat gently to avoid separation. Consider leaving out the cheese before freezing and adding it fresh when reheating for optimal texture.
Reheating
Rewarm your soup slowly on the stovetop over low to medium heat, stirring frequently. This method keeps the soup creamy and smooth. If needed, add a splash of milk or broth to loosen it up, and always stir in any cheese towards the end of reheating.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply swap the chicken broth for vegetable broth, and be sure your cheese is made without animal rennet if you want to keep it fully vegetarian. The flavors remain just as delightful.
What can I substitute for heavy cream?
For a lighter version, you can use half-and-half or even whole milk, but keep in mind the soup will be less rich. Coconut milk is another option if you want a dairy-free twist, though the flavor will change slightly.
How can I make this soup thicker?
If you prefer a creamier, thicker soup, mash some of the cooked potatoes in the slow cooker before adding the cheese. This creates a naturally creamy base without extra flour or thickening agents.
Is it necessary to use fresh cheese?
For the best melting and smooth texture, shred cheese from a block rather than using pre-shredded cheese, which often contains anti-caking agents that affect meltability.
Can I prepare this soup ahead of time and refrigerate before cooking?
It’s best to cook the soup first and refrigerate afterwards. Raw potatoes tend to discolor and change texture if held too long before cooking. Preparing and cooking fresh then storing works best.
Final Thoughts
There’s something truly special about settling in with a bowl of Slow Cooker Broccoli Cheese and Potato Soup Recipe—comforting, cheesy, and effortlessly delicious. It’s the kind of meal that feels like a warm hug and keeps on giving, whether for a weeknight supper, a casual gathering, or whenever you want to treat yourself to something homemade and nourishing. Give this recipe a try and discover your new favorite slow cooker comfort food!
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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 a cozy meal. Loaded with tender potatoes, fresh broccoli, and a blend of rich cheeses, it simmers gently in a slow cooker to develop deep flavors and a velvety texture. Easy to prepare and ideal for busy days, this soup offers a hearty, satisfying experience with minimal effort.
Ingredients
Vegetables
- 4 cups peeled and diced russet potatoes (about 3 medium)
- 3 cups fresh broccoli florets, chopped small
- 1 small onion, finely diced
- 3 cloves garlic, minced
Broth and Seasoning
- 3 cups low-sodium chicken broth (or vegetable broth)
- 1 teaspoon salt (plus more to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
Dairy and Thickening
- 1 cup whole milk
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
Cheeses
- 2 cups freshly shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese (optional)
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Add ingredients to slow cooker: Combine the diced potatoes, broccoli, onion, garlic, chicken broth, salt, black pepper, paprika, and thyme in the slow cooker and stir well to mix all the flavors.
- Slow cook the vegetables: Cover and cook on Low for 6 to 7 hours or on High for 3 to 4 hours, until the potatoes are very tender and the broccoli is cooked through.
- Make the cream base: In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 to 2 minutes to create a smooth roux. Gradually whisk in the whole milk and heavy cream, cooking until the mixture thickens slightly, about 3 to 4 minutes.
- Combine cream base and soup: Pour the cream mixture into the slow cooker and stir thoroughly. Use an immersion blender to partially blend the soup for a creamy yet chunky texture, or blend a portion in a blender and return it to the crockpot.
- Add the cheeses: Stir in the shredded sharp cheddar, mozzarella, and Parmesan until they are fully melted and the soup is smooth. Taste and adjust seasoning as desired.
- Final heating: Cover and cook on Low for another 15 to 20 minutes to let all the flavors meld and the soup to heat through before serving warm.
Notes
- For a thicker soup, mash some of the potatoes with a spoon before adding the cheese.
- Always shred cheese from a block to ensure smoother melting and better flavor.
- For a lighter version, substitute half-and-half for the heavy cream.
- This soup stores well refrigerated for up to 4 days and reheats gently on the stovetop for best results.
