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

Scale

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

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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.