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

Scale

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

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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