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

Scale

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

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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.