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

Scale

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)

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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.