If you’re craving a cozy, hearty bowl that feels like a warm hug on a chilly day, you will absolutely adore this Slow Cooker Broccoli Cheese and Potato Soup Recipe. It’s the kind of recipe that brings together simple, wholesome ingredients like tender broccoli, creamy potatoes, and sharp cheddar cheese into a luscious, velvety soup packed with comfort and flavor. The slow cooker does all the magic for you, melding tastes and textures into one satisfying dish that’s perfect for lunch, dinner, or anytime you need a little delicious nourishment.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering fresh and straightforward ingredients is key to making this soup sing. Each item plays a vital role: broccoli brings vibrant color and nutrients, potatoes add body and a creamy base, while cheese and cream deliver that irresistible richness you crave.
- 4 cups broccoli florets: Fresh or frozen, broccoli adds crunch and a lovely green touch that makes the soup look as good as it tastes.
- 3 medium russet potatoes, peeled and diced: These are perfect for creating a smooth, comforting texture as they cook down.
- 1 medium onion, chopped: Adds a mild sweetness and depth of flavor.
- 3 cloves garlic, minced: Provides a subtle warmth and savory undertone to the soup.
- 4 cups vegetable or chicken broth: The foundation of the soup, bringing moisture and enhancing the flavors.
- 1 cup shredded cheddar cheese: Sharp cheddar melts into a creamy, cheesy delight that’s the heart of the soup.
- 1/2 cup heavy cream or half-and-half: Adds luscious creaminess and smooth texture.
- 1 teaspoon salt: Essential for seasoning and balancing all the flavors.
- 1/2 teaspoon black pepper: Adds a gentle spicy kick without overpowering the soup.
- 1/2 teaspoon paprika: Gives a hint of earthiness and a touch of color.
- 1/4 teaspoon nutmeg (optional): A warm spice that subtly enhances the cheese and creaminess.
- 2 tablespoons butter: Used for making a roux that thickens the soup beautifully.
- 2 tablespoons all-purpose flour: Combined with butter to create a velvety roux that gives the soup its perfect body.
How to Make Slow Cooker Broccoli Cheese and Potato Soup Recipe
Step 1: Prep and Combine the Vegetables
Start by placing the broccoli florets, diced potatoes, chopped onion, and minced garlic into your slow cooker. Adding these fresh and wholesome vegetables upfront ensures they slowly break down and mingle, creating that signature smooth yet chunky texture you love in this soup.
Step 2: Add Broth and Seasonings
Pour in the vegetable or chicken broth, then sprinkle in the salt, black pepper, and paprika for a warm, balanced base. Stir everything lightly to distribute the seasonings, then cover the slow cooker.
Step 3: Slow Cook to Tender Perfection
Cook the mixture on low for 6 to 7 hours or on high for 3 to 4 hours. The goal is to achieve tender potatoes that melt in your mouth and broccoli that’s soft but still vibrant enough to brighten the bowl.
Step 4: Make the Roux and Cream Mixture
While the veggies finish cooking, melt butter in a small saucepan over medium heat. Whisk in the flour and cook for about one minute to make a smooth roux that will help thicken the soup. Slowly add the heavy cream while whisking to keep the mixture silky and lump-free.
Step 5: Finish the Soup with Cheese and Cream
Pour the roux and cream mixture into the slow cooker and add shredded cheddar cheese. Stir thoroughly until the cheese melts and transforms the soup into a creamy, cheesy wonder. Taste and tweak with extra salt, pepper, or a dash of nutmeg if you desire a subtle warmth. If you’re in the mood for a smoother soup, grab an immersion blender and puree part of the soup before adding the cheese—it’s a personal favorite trick to change up the texture.
How to Serve Slow Cooker Broccoli Cheese and Potato Soup Recipe
Garnishes
Top your soup with a sprinkle of extra shredded cheddar or a handful of crispy crumbled bacon for a delightful crunch. Freshly chopped chives or parsley not only add a burst of color but a hint of brightness that complements the richness of the soup beautifully.
Side Dishes
This soup pairs wonderfully with crusty bread, warm garlic rolls, or a simple green salad. These sides add texture and balance, transforming your meal into a hearty feast. For a low-carb option, roasted veggie sticks or a crisp kale salad make excellent companions.
Creative Ways to Present
For a charming presentation, serve the soup in hollowed-out bread bowls, turning the meal into an edible masterpiece. Layering some cheese on top and broiling briefly creates a bubbly, irresistible crust that will wow any guest at your table.
Make Ahead and Storage
Storing Leftovers
Leftover soup keeps beautifully in an airtight container in the refrigerator for up to 3 to 4 days. Be sure to cool the soup before sealing to preserve freshness and make reheating a breeze for your next meal.
Freezing
This soup freezes well, making it a perfect option for meal prep. Freeze it in portions in freezer-safe containers or bags for up to 3 months. Just remember to leave some room for expansion and thaw in the refrigerator overnight before reheating.
Reheating
Gently reheat your soup on the stovetop over medium-low heat, stirring occasionally to prevent sticking or burning. If it thickens too much, add a splash of broth or cream to restore its luscious, creamy texture.
FAQs
Can I use frozen broccoli instead of fresh?
Absolutely! Frozen broccoli works just fine and can be a convenient choice. Just add it in the same way you would fresh, though cooking times might be slightly shorter since frozen broccoli tends to cook more quickly.
Is there a dairy-free alternative for the cheese and cream?
Yes! For a dairy-free version, try using plant-based cheese alternatives and coconut milk or cashew cream in place of heavy cream. Keep in mind this will slightly alter the flavor but still yield a deliciously creamy soup.
How can I make this soup thicker?
Making the roux as instructed helps thicken the soup nicely. If you prefer it even thicker, you can puree a larger portion of the soup before adding the cheese or add a little more flour to your roux mixture.
Can I add other vegetables to this soup?
Definitely! Feel free to add carrots, celery, or cauliflower to boost nutrition and flavor. Just chop them similarly to potatoes so they cook evenly during the slow cooking time.
What is the best type of cheese to use?
Sharp cheddar gives the best flavor and melt, but mixing in some Gruyère or Monterey Jack can add complexity and extra creaminess. Experiment with your favorites to find your ultimate cheesy combo.
Final Thoughts
Trust me, this Slow Cooker Broccoli Cheese and Potato Soup Recipe is a true game-changer for weeknight dinners or any time you want a warm, cheesy hug in a bowl. The ease of the slow cooker means you can set it and forget it, coming home to a meal that comforts and satisfies without fuss. Give it a try, and soon enough, it’ll become one of your go-to recipes to share with friends and family!
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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 and comforting dish perfect for chilly days. Packed with tender broccoli florets, savory diced potatoes, and sharp cheddar cheese, this easy slow cooker recipe allows the flavors to meld beautifully with minimal effort. The addition of a creamy roux enriches the soup, making it both hearty and satisfying.
Ingredients
Soup Ingredients
- 4 cups broccoli florets
- 3 medium russet potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon nutmeg (optional)
Roux Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 cup heavy cream or half-and-half
- 1 cup shredded cheddar cheese
Instructions
- Prepare Soup Base: Combine the broccoli florets, diced potatoes, chopped onion, minced garlic, and broth in a slow cooker. Season with salt, black pepper, and paprika. Stir to mix the ingredients evenly.
- Cook the Soup: Cover the slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the potatoes and broccoli are tender and cooked through.
- Make the Roux: In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute to form a roux that will help thicken the soup.
- Add Cream: Slowly whisk the heavy cream or half-and-half into the roux until the mixture is smooth and has thickened slightly.
- Combine Cheese and Roux with Soup: Stir the thickened roux and shredded cheddar cheese into the slow cooker. Mix well until the cheese melts completely and the soup thickens to a creamy consistency.
- Adjust Seasoning: Taste the soup and add additional salt, pepper, or nutmeg as desired to enhance the flavors.
- Serve: Ladle the warm soup into bowls and enjoy immediately. Optionally, garnish as desired.
Notes
- For a smoother texture, use an immersion blender to partially puree the soup before adding the cheese.
- You can substitute half of the cheddar cheese with Gruyère or Monterey Jack for a different flavor profile.
- Leftovers can be stored in the refrigerator for 3 to 4 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
