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
Scale
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
