If you are craving a warm, comforting bowl of goodness that feels like a cozy hug in a bowl, then this Slow Cooker Broccoli Cheese and Potato Soup Recipe is about to become your new best friend. This soup combines tender Yukon gold potatoes, fresh green broccoli, and sharp cheddar cheese into a creamy, dreamy blend that simmers gently all day in your slow cooker. It’s rich but not heavy, cheesy but balanced, and perfect for chilly evenings when you want something satisfying without spending hours in the kitchen. Trust me, once you try this recipe, it will find a permanent spot in your meal rotation!
Ingredients You’ll Need
Getting started with this Slow Cooker Broccoli Cheese and Potato Soup Recipe is so simple because the ingredients are straightforward, yet each one brings something special to the party. From hearty potatoes for body to sharp cheddar for that irresistible cheesy tang, every element enhances both the flavor and texture.
- 4 cups peeled and diced Yukon gold potatoes: Their creamy texture and buttery flavor make them perfect for soup.
- 3 cups small broccoli florets: Adds vibrant color and a fresh, slightly crisp bite.
- 1 small onion finely chopped: Brings natural sweetness and depth of flavor.
- 2 cloves garlic minced: Offers a warm aromatic note that complements the cheese.
- 3 cups low-sodium vegetable broth: A lighter base to let the soup’s other flavors shine.
- 1 cup whole milk: Contributes to silky smoothness.
- 1 cup heavy cream: Adds richness and a luscious texture.
- 2 cups freshly shredded sharp cheddar cheese: The star of the show for that bold cheesy punch.
- 3 tablespoons unsalted butter: Used to make the roux, adding depth and body.
- 3 tablespoons all-purpose flour: Thickens the soup to creamy perfection.
- 1 teaspoon salt: Enhances and balances all the flavors.
- 1/2 teaspoon black pepper: Adds a gentle hint of spice.
- 1/2 teaspoon smoked paprika: Offers a subtle smoky undertone that takes this soup to a new level.
How to Make Slow Cooker Broccoli Cheese and Potato Soup Recipe
Step 1: Prepare the Base Ingredients
Start by adding your peeled and diced Yukon gold potatoes, broccoli florets, finely chopped onion, minced garlic, and vegetable broth into the slow cooker. This hearty mix forms the foundation of your soup, bathing the vegetables in savory broth as they slowly become tender and full of flavor.
Step 2: Slow Cook to Tender Perfection
Cover your slow cooker and set it to cook on low for 6 to 7 hours or on high for 3 to 4 hours. This is where all the magic happens—potatoes soften to a creamy texture while broccoli stays fresh and vibrant, and the flavors meld beautifully into a comforting base.
Step 3: Make the Creamy Roux
About 30 minutes before serving, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes until it forms a smooth, golden roux. This classic technique will thicken your soup and give it that irresistible creamy mouthfeel everyone loves.
Step 4: Add Dairy and Cheese
Slowly whisk in the whole milk and heavy cream to your roux, stirring until the mixture thickens and becomes velvety smooth. Pour this luscious dairy blend into the slow cooker, stir everything together, and then use an immersion blender to partially blend the soup. Leaving some chunks of potatoes and broccoli is key for texture and heartiness.
Step 5: Final Flavor Boost
Stir in the freshly shredded sharp cheddar cheese, salt, black pepper, and smoked paprika. Cover and cook on low for another 20 to 30 minutes to melt the cheese completely and let the flavors marry. Taste near the end and tweak seasoning to your liking for the perfect balance of comfort and brightness.
How to Serve Slow Cooker Broccoli Cheese and Potato Soup Recipe
Garnishes
Don’t underestimate the power of garnishes to elevate this humble soup. A sprinkle of extra shredded cheddar, a handful of crispy bacon bits, or a dollop of sour cream can add an exciting contrast in texture and flavor. Freshly chopped chives or green onions bring a pop of freshness that complements the richness beautifully.
Side Dishes
This soup is hearty and wholesome, but pairing it with the right sides can take your meal to the next level. Crusty bread or warm garlic rolls are perfect for dipping, while a crisp green salad or a simple coleslaw adds balance and a refreshing bite.
Creative Ways to Present
For cozy gatherings, serve the soup in rustic bread bowls that soak up every last drop. Or try layering it in clear glass mugs for a fun presentation at family dinners. If you want to impress guests, place a little extra cheese on top and briefly broil it for a bubbly golden finish.
Make Ahead and Storage
Storing Leftovers
Your Slow Cooker Broccoli Cheese and Potato Soup Recipe keeps beautifully in the fridge for up to 4 days. Store it in an airtight container to preserve its creamy texture and fresh flavor. This makes for an easy and satisfying lunch or dinner the next day.
Freezing
This soup freezes well, but keep in mind that the cream and cheese might slightly change texture after thawing. To freeze, let it cool completely, then transfer into freezer-safe containers or bags. When you’re ready to enjoy, thaw overnight in the fridge before reheating gently.
Reheating
Reheat leftovers slowly over low heat on the stove or in the microwave at medium power, stirring often. This prevents the dairy from separating and keeps the soup silky smooth. If it seems too thick, add a splash of milk or broth to loosen it up perfectly.
FAQs
Can I use different types of cheese in this Slow Cooker Broccoli Cheese and Potato Soup Recipe?
Absolutely! While sharp cheddar is classic, you can experiment with Monterey Jack, Gruyère, or even a mix of cheeses for unique flavors. Just make sure to shred cheese from a block for the best melting results.
Is there a way to make this soup vegan or dairy-free?
Yes, by substituting dairy with plant-based milk and cream alternatives and using vegan cheese, you can create a delicious dairy-free version. Also, opt for vegan butter or oil when making the roux and ensure your broth is vegetable-based.
Can I prepare this soup without a slow cooker?
Definitely. You can make it on the stove by simmering the vegetables in broth until tender, preparing the roux and dairy mixture separately, then combining everything. Just adjust cooking times and keep an eye to avoid overcooking the broccoli.
How thick should the soup be?
The ideal thickness is creamy and hearty but still slightly pourable. If you prefer it thicker, mash some of the potatoes before adding the cheese. If it’s too thick, whisk in a bit more milk or broth to reach your desired consistency.
What’s the best way to shred cheddar cheese for this soup?
Using a fine grater produces smooth, evenly melting cheese, which helps the soup have that rich, velvety texture. Avoid pre-shredded cheese because it often contains additives that can affect melting quality.
Final Thoughts
There’s something so satisfying about a bowl of homemade, slow-cooked soup, and this Slow Cooker Broccoli Cheese and Potato Soup Recipe hits every note from comfort to flavor with ease. It’s perfect for busy days, special family dinners, or anytime you want to indulge in something truly cozy. Give it a try and enjoy the delicious warmth that only a slow cooker can deliver.
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Slow Cooker Broccoli Cheese and Potato Soup Recipe
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Slow Cooker Broccoli Cheese and Potato Soup is a creamy, comforting dish perfect for chilly days. Combining tender Yukon gold potatoes, fresh broccoli florets, and sharp cheddar cheese, this slow cooker recipe allows flavors to meld perfectly with minimal effort. The roux and dairy mixture create a rich, velvety texture, while an immersion blender adds smoothness without losing all the chunky texture. A hint of smoked paprika adds a subtle smoky depth, making this hearty soup a satisfying and flavorful meal.
Ingredients
Vegetables and Broth
- 4 cups peeled and diced Yukon gold potatoes
- 3 cups small broccoli florets
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 cups low-sodium vegetable broth
Dairy and Thickening
- 1 cup whole milk
- 1 cup heavy cream
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups freshly shredded sharp cheddar cheese
Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
Instructions
- Combine Ingredients in Slow Cooker: Add the diced potatoes, broccoli florets, chopped onion, minced garlic, and vegetable broth into the slow cooker. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the potatoes are tender.
- Prepare Roux and Cream Mixture: About 30 minutes before serving, melt the butter in a saucepan over medium heat. Whisk in the flour and cook it for 1 to 2 minutes to form a roux. Slowly whisk in the milk and heavy cream, stirring continuously until the mixture thickens and becomes smooth.
- Incorporate Cream Mixture to Soup: Pour the thickened milk and cream mixture into the slow cooker and stir well to combine with the cooked vegetables and broth.
- Blend Soup Partially: Use an immersion blender to partially blend the soup, leaving some chunks of potatoes and broccoli for texture and heartiness.
- Add Cheese and Seasonings: Stir in the shredded sharp cheddar cheese, salt, black pepper, and smoked paprika. Cover the slow cooker again and cook on low for an additional 20 to 30 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 before serving hot.
Notes
- For a thicker soup, mash some of the potatoes before adding the cheese.
- Always shred cheese from a block for smoother melting and better texture.
- Store leftovers in the refrigerator for up to 4 days; reheat gently to prevent the soup from separating.
- Use low-sodium broth to better control saltiness.
- If you prefer a richer flavor, use sharp or extra sharp cheddar cheese.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
