If you have ever wanted a warm hug in a bowl, then this Slow Cooker Broccoli Cheese and Potato Soup Recipe is exactly what you need. It’s a creamy, cheesy delight packed with tender potatoes and vibrant broccoli that meld beautifully with a lush blend of spices and sharp cheddar. What I love most about this dish is how effortless it is to prepare, thanks to the slow cooker, allowing all those flavors to develop while you go about your day. Whether you’re fighting off a chill or simply craving comfort food that soothes your soul, this soup delivers every time, with a velvety texture and rich taste that feels like home in every spoonful.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential for creating layers of flavor, texture, and color that make this soup truly stand out. Each one plays a role—from the hearty russet potatoes providing a creamy base, to the fresh broccoli adding a pop of green and tender bite, and the sharp cheddar cheese giving it that irresistible cheesy punch.
- 4 cups fresh broccoli florets: Choose firm, bright green broccoli for vibrant color and fresh flavor.
- 3 medium russet potatoes, peeled and diced: Their starchiness creates the perfect creamy texture.
- 1 small yellow onion, finely chopped: Adds a subtle sweetness and depth to the soup.
- 3 cloves garlic, minced: Infuses a fragrant warmth without overpowering the other ingredients.
- 4 cups low-sodium chicken broth: Forms the flavorful liquid base, balancing richness without being salty.
- 1 cup whole milk: Contributes to the creamy texture while keeping the soup light.
- 1 cup heavy cream: Elevates the soup’s richness and luxurious mouthfeel.
- 2 cups sharp cheddar cheese, freshly shredded: Freshly shredded melts seamlessly for the cheesiest, smoothest finish.
- 2 tablespoons unsalted butter: Adds depth and a silky finish to the soup.
- 1 teaspoon salt: Enhances and balances the flavors perfectly.
- 1/2 teaspoon black pepper: Adds a gentle peppery kick without overpowering the soup.
- 1/2 teaspoon paprika: Provides subtle earthiness and a warm hue.
- 1/4 teaspoon dried thyme: Brings a gentle herbaceous note that complements the cheesy flavor.
How to Make Slow Cooker Broccoli Cheese and Potato Soup Recipe
Step 1: Combine Vegetables and Broth
Start by adding your diced potatoes, fresh broccoli florets, chopped onion, minced garlic, and chicken broth directly into the slow cooker. This combination is your flavor foundation, allowing the ingredients to mingle and soften beautifully over several hours.
Step 2: Slow Cook Until Tender
Set your slow cooker to low and cook for 6 to 7 hours or on high for 3 to 4 hours. The goal is to have tender potatoes that are easy to mash slightly, melding effortlessly with the broccoli. The extended cooking time lets the vegetables release their natural sweetness and absorb the savory broth’s flavor.
Step 3: Blend to Desired Texture
About 30 minutes before serving, take an immersion blender and pulse into the soup to partially blend. This step is key for achieving that perfect creamy texture while still leaving hearty chunks of broccoli and potato for an affectionate bite every time.
Step 4: Add Dairy and Spices
Stir in the butter, whole milk, heavy cream, freshly shredded sharp cheddar cheese, salt, pepper, paprika, and dried thyme. Mixing these in now ensures the cheese melts delicately without clumping and the spices infuse gently into the smooth base.
Step 5: Final Slow Cook
Cover the slow cooker once again and finish cooking on low for another 20 to 30 minutes until the cheese is completely melted and the soup is luxuriously creamy. Give the soup a final taste and adjust the seasoning if needed, because a bit of tweaking at the end elevates this dish to outstanding.
How to Serve Slow Cooker Broccoli Cheese and Potato Soup Recipe
Garnishes
To make your soup look and taste even better, sprinkle some extra freshly shredded cheddar cheese on top for a melty finish. Chopped fresh parsley or chives add a burst of color and a fresh flavor contrast that makes every spoonful inviting. A dollop of sour cream or a swirl of crème fraîche can also add delicious richness.
Side Dishes
This soup deserves sides that complement its creamy, cheesy goodness. Think crusty artisan bread, buttery garlic toast, or warm, flaky biscuits that allow you to soak up every last drop. A crisp green salad with a light vinaigrette can also offer a refreshing counterpoint to the soup’s richness.
Creative Ways to Present
For a cozy dinner party, serve the soup in hollowed-out mini bread bowls to add a rustic and fun element. You could also ladle it into mason jars or mugs for a casual, on-the-go meal. Layering a sprinkle of toasted breadcrumbs or crushed nuts on top provides a lovely crunch that surprises the palate.
Make Ahead and Storage
Storing Leftovers
Your Slow Cooker Broccoli Cheese and Potato Soup Recipe keeps beautifully in the refrigerator for up to 4 days. Store it in an airtight container to maintain freshness and prevent any absorption of other fridge odors. The flavors meld even more after sitting, making leftovers just as delightful.
Freezing
If you want to keep this soup longer, freezing is a great option. Let it cool completely before transferring to freezer-safe containers or heavy-duty zip-top bags. For best quality, consume within 2 to 3 months. Note that the texture might change slightly, but a gentle reheat and stir bring it back to life.
Reheating
Reheat your soup gently on the stovetop over low heat, stirring frequently to prevent scorching. If the soup thickens too much in the fridge or freezer, add a splash of milk or broth to loosen it back up. Avoid microwaving at high heat as it can cause the dairy to separate.
FAQs
Can I make this Slow Cooker Broccoli Cheese and Potato Soup Recipe vegetarian?
Absolutely! Simply swap the chicken broth for vegetable broth to keep it completely vegetarian while maintaining delicious flavor.
Is it possible to use frozen broccoli instead of fresh?
Yes, frozen broccoli works well and can be added straight to the slow cooker. Just be aware it may turn softer and slightly less vibrant in color.
Can I use sharp white cheddar instead of yellow cheddar?
Definitely. Sharp white cheddar provides equally rich flavor and a beautiful alternative if you prefer its taste or color.
How can I thicken the soup further if I prefer a heartier texture?
Mashing a few of the cooked potatoes in the slow cooker before adding the dairy will naturally thicken the soup without needing extra flour or starch.
What can I add to make this soup even creamier?
Adding a little cream cheese or swapping part of the milk for half-and-half can boost creaminess, but the heavy cream in the original recipe already creates a beautifully rich texture.
Final Thoughts
There is nothing quite like savoring a warm bowl of homemade soup that wraps you in comfort and flavor in every spoonful. This Slow Cooker Broccoli Cheese and Potato Soup Recipe is a timeless classic with a slow cooker twist that makes it so easy to prepare and enjoy. Whether you’re feeding family, impressing friends, or treating yourself on a chilly day, this recipe is sure to become a favorite in your kitchen rotation. So grab your slow cooker and give this recipe a try — your cozy, cheesy, broccoli-filled dream bowl awaits!
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, creamy soup perfect for chilly days. Loaded with tender potatoes, fresh broccoli florets, and sharp cheddar cheese, it simmers slowly to develop rich flavors. The use of an immersion blender partially purees the soup, giving it a velvety texture while retaining some hearty chunks. Easy to prepare and ideal for busy days, this cozy bowl of goodness is both satisfying and nourishing.
Ingredients
Vegetables
- 4 cups fresh broccoli florets
- 3 medium russet potatoes, peeled and diced
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
Liquids and Dairy
- 4 cups low-sodium chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- 2 tablespoons unsalted butter
Cheese and Seasonings
- 2 cups sharp cheddar cheese, freshly shredded
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon dried thyme
Instructions
- Prepare Ingredients: Peel and dice the russet potatoes, chop the onion finely, mince the garlic, and separate fresh broccoli into florets to prepare for cooking.
- Combine in Slow Cooker: Place the diced potatoes, broccoli florets, chopped onion, minced garlic, and low-sodium chicken broth into the slow cooker. Stir gently to combine the ingredients evenly.
- Cook Soup: Cover the slow cooker and cook on low for 6 to 7 hours, or alternatively on high for 3 to 4 hours, until the potatoes are tender and vegetables are fully cooked, imparting their flavors into the broth.
- Partially Blend Soup: About 30 minutes before serving, use an immersion blender to blend the soup partially. This step creates a creamy texture while leaving some chunks of vegetables for heartiness and texture.
- Add Dairy and Cheese: Stir in the unsalted butter, whole milk, heavy cream, freshly shredded sharp cheddar cheese, salt, black pepper, paprika, and dried thyme. Mix well until the cheese begins to melt and incorporate.
- Final Simmer: Cover and continue cooking on low for an additional 20 to 30 minutes, allowing the cheese to fully melt and the soup to develop a luscious, creamy consistency.
- Season and Serve: Taste the soup and adjust seasoning if necessary. Ladle the warm soup into bowls and serve immediately for a comforting meal.
Notes
- For a thicker soup, mash some of the cooked potatoes before adding the dairy ingredients.
- Use freshly shredded cheese rather than pre-shredded for the creamiest melt and best flavor.
- This soup stores well in the refrigerator for up to 4 days; reheat gently on the stovetop to prevent curdling.
- For a vegetarian version, substitute chicken broth with vegetable broth.
