If you’ve been searching for a comforting, hearty bowl of warmth that feels like a hug in soup form, then the Slow Cooker Broccoli Cheese and Potato Soup Recipe is about to become your new best friend. This creamy, cheesy delight blends tender potatoes and vibrant broccoli with just the right mix of savory spices, all slow-cooked to perfection. It’s incredibly easy to prepare, allowing all the flavors to meld beautifully while you go about your day, making dinner time both simple and absolutely delicious.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role, from the creamy textures to the bright pops of green and the rich, cheesy finish. These familiar, straightforward ingredients will come together to create a deeply satisfying soup that tastes like it took hours of careful chef handiwork but requires almost no fuss from you.
- 4 cups peeled and diced russet potatoes: These provide a creamy body and gentle starchy sweetness that make the soup hearty and comforting.
- 3 cups fresh broccoli florets: Adding texture, vibrant color, and a fresh bite that balances the richness.
- 1 small yellow onion: Finely diced for a subtle sharpness and natural sweetness.
- 2 cloves garlic: Minced to bring warmth and depth to every spoonful.
- 3 cups low-sodium vegetable or chicken broth: The flavorful base that ties everything together without overpowering.
- 1 cup whole milk: For creaminess that’s rich but not heavy.
- 1 cup heavy cream: Brings indulgence and silky texture to the soup.
- 2 cups shredded sharp cheddar cheese: The star ingredient for that irresistible cheesy flavor and melty goodness.
- 2 tablespoons unsalted butter: Used to create the roux, adding depth and richness.
- 2 tablespoons all-purpose flour: Thickens the soup beautifully into a luscious texture.
- 1 teaspoon salt: Enhances every flavor nuance.
- 1/2 teaspoon black pepper: Provides a gentle kick and balance.
- 1/2 teaspoon dried thyme: Introduces a subtle herbaceous note.
- 1/4 teaspoon paprika: Adds a hint of smokiness and vibrant color.
How to Make Slow Cooker Broccoli Cheese and Potato Soup Recipe
Step 1: Combine Fresh Ingredients in the Slow Cooker
Start by adding the peeled and diced potatoes, chopped broccoli florets, finely diced onion, and minced garlic straight into your slow cooker. Pour in the vegetable or chicken broth, and season everything with salt, pepper, thyme, and paprika. Give it a good stir to ensure all the ingredients are well mixed. Then cover and let this cozy mixture cook on low for 6 to 7 hours, or if you’re short on time, cook on high for 3 to 4 hours until those potatoes and broccoli become irresistibly tender.
Step 2: Prepare the Creamy Roux Base
About 30 minutes before you plan to eat, melt the butter in a small saucepan over medium heat. Stir in the flour and whisk it constantly for 1 to 2 minutes until it forms a smooth, bubbling roux — this is your secret weapon to that velvety soup texture. Slowly whisk in the milk and heavy cream, continuing to stir until the mixture thickens just enough to coat the back of a spoon.
Step 3: Bring It All Together
Pour your creamy roux directly into the slow cooker and stir it well with the cooked vegetables. Using an immersion blender, slightly puree the soup while leaving some chunks for texture — this way, you get a perfect balance of smooth and hearty. Finally, add the shredded sharp cheddar cheese and continue cooking for an additional 15 to 20 minutes until the cheese has melted fully and the soup is luxuriously creamy. Give your soup a taste and adjust seasoning if needed before serving.
How to Serve Slow Cooker Broccoli Cheese and Potato Soup Recipe
Garnishes
Adding garnishes is a simple way to elevate your soup presentation and flavor. Freshly chopped chives or green onions bring a mild oniony brightness. A sprinkle of crispy bacon bits adds a smoky crunch, while an extra handful of shredded cheddar cheese will keep the cheese-lover in you smiling. For a touch of indulgence, a dollop of sour cream or Greek yogurt provides a tangy contrast that plays beautifully with the rich soup base.
Side Dishes
This soup is substantial on its own but pairing it with a few side dishes can turn it into a delightful meal. Crusty artisan bread or warm freshly baked dinner rolls are perfect for dunking into the creamy broth. A crisp simple salad with a light vinaigrette complements the soup’s richness, providing balance and freshness. If you want to add some protein, a side of roasted chicken or turkey sausage pairs wonderfully.
Creative Ways to Present
For a cozy dinner party or family meal, serve the soup in mini bread bowls made from hollowed-out sourdough loaves — it’s fun, practical, and adds a rustic vibe. Use colorful bowls to enhance the visual appeal, and consider topping each serving with an edible flower garnish or microgreens for a fresh burst of color. Presentation can really make this homemade classic feel extra special.
Make Ahead and Storage
Storing Leftovers
The Slow Cooker Broccoli Cheese and Potato Soup Recipe stores wonderfully in the refrigerator for up to 3 days. Keep it in an airtight container to maintain its creamy texture and fresh flavor. When cooling leftovers, make sure to let the soup come to room temperature before sealing to avoid condensation build-up that can affect quality.
Freezing
If you want to make this soup ahead for busy days, it freezes very well. Cool it completely, then transfer into a freezer-safe container or heavy-duty freezer bags, leaving space for expansion. Freeze for up to 3 months. Because the soup contains dairy, the texture may slightly change upon thawing—but a good stir and gentle reheating smooths it right out.
Reheating
Reheat gently on the stove over low heat, stirring often to prevent scorching and to help the cheese reincorporate smoothly. If the soup has thickened during storage, stir in a splash of milk or broth to loosen it to your preferred consistency. Using the stovetop instead of the microwave ensures even heat and keeps that delicious creamy texture intact.
FAQs
Can I use frozen broccoli instead of fresh?
Absolutely! Frozen broccoli works just fine and can be added at the beginning with the potatoes and other ingredients. Just keep in mind that frozen broccoli may release more water, which could slightly thin the soup, so adjust the broth amount as needed.
Is there a way to make this soup dairy-free?
You can swap out the butter for olive oil, use dairy-free milk alternatives like almond or oat milk, and replace cheese with a plant-based vegan cheese substitute. Keep in mind that the flavor and creaminess will differ slightly but will still be delicious.
What can I do if I don’t have an immersion blender?
No worries at all! Carefully transfer half of the soup in batches to a regular blender and puree until smooth, then stir it back into the slow cooker with the chunky half for that same perfect texture.
Can I make this recipe vegan?
To make it vegan, use vegetable broth, substitute the butter with a vegan alternative, replace dairy with plant-based milk and cream, and swap cheddar cheese for a vegan cheese version. The soup will still be creamy and flavorful but without any animal products.
How thick should the soup be?
The ideal thickness is thick enough to coat a spoon without running off too quickly but still soup-like—think rich and creamy but spoonable. If you prefer a thicker soup, blend more of the veggies or add a bit more flour when making the roux.
Final Thoughts
There’s something truly special about a slow cooker recipe that fills your home with enticing aromas while you relax or tackle your day. The Slow Cooker Broccoli Cheese and Potato Soup Recipe blends simplicity, comfort, and incredible flavor like no other soup. I really encourage you to try it out — it’s the kind of cozy dish that brings everyone to the table with smiles and second-helpings. Enjoy every creamy, cheesy spoonful!
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 creamy, comforting dish perfect for chilly days. Made with tender potatoes, fresh broccoli florets, and sharp cheddar cheese, it simmers gently in a slow cooker, allowing the flavors to meld beautifully. The soup is partially blended for a perfect balance of creamy texture and chunky vegetable goodness, creating a hearty, satisfying meal that’s easy to prepare and packed with homestyle flavor.
Ingredients
Vegetables
- 4 cups peeled and diced russet potatoes (about 3 medium)
- 3 cups fresh broccoli florets, chopped into small pieces
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
Liquids
- 3 cups low-sodium vegetable broth or chicken broth
- 1 cup whole milk
- 1 cup heavy cream
Dairy
- 2 cups shredded sharp cheddar cheese
- 2 tablespoons unsalted butter
Thickening and Seasoning
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon paprika
Instructions
- Combine Ingredients in Slow Cooker: Add the diced potatoes, broccoli, onion, garlic, broth, salt, pepper, thyme, and paprika to the slow cooker. Stir to combine. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the vegetables are tender.
- Prepare Roux and Cream Mixture: About 30 minutes before serving, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes to form a roux. Slowly whisk in the milk and heavy cream, cooking until the mixture is slightly thickened.
- Incorporate Cream Mixture: Stir the roux and cream mixture into the slow cooker soup. This will help thicken the soup and add richness.
- Partially Blend Soup: Using an immersion blender, partially blend the soup directly in the slow cooker. Leave some chunks for texture to maintain a hearty consistency.
- Add Cheese and Final Cooking: Stir in the shredded sharp cheddar cheese. Continue cooking for 15 to 20 minutes until the cheese is fully melted and the soup is creamy.
- Adjust Seasoning and Serve: Taste the soup and adjust the seasoning if needed with additional salt or pepper before serving.
Notes
- For a thicker soup, blend more of the mixture with the immersion blender.
- For a lighter version, substitute half-and-half for the heavy cream to reduce fat content.
- Freshly shredded cheese melts more smoothly compared to pre-shredded cheese, enhancing soup texture.
