Description
A comforting and creamy Slow Cooker Broccoli Cheese and Potato Soup made with tender russet potatoes, fresh broccoli florets, and sharp cheddar cheese. Perfect for a hearty meal with minimal effort using your slow cooker.
Ingredients
Scale
Vegetables
- 4 cups peeled and diced russet potatoes
- 3 cups fresh broccoli florets, chopped
- 1 small onion, finely diced
- 3 cloves garlic, minced
Liquids & Dairy
- 3 cups chicken broth (or vegetable broth for vegetarian option)
- 1 cup heavy cream
- 1 cup milk
- 2 tablespoons butter
- 2 cups shredded sharp cheddar cheese
Seasonings & Others
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/4 cup all-purpose flour
Instructions
- Add ingredients to slow cooker: Place the diced potatoes, chopped broccoli florets, finely diced onion, minced garlic, and chicken broth into the slow cooker. Stir gently to combine.
- Cook soup base: Cover the slow cooker 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 flavors meld together.
- Prepare roux: About 30 minutes before serving, melt the butter in a small saucepan over medium heat. Whisk in the flour to form a smooth paste (roux).
- Thicken mixture: Slowly whisk in the milk to the roux mixture, continuing to stir until the mixture thickens into a creamy sauce.
- Combine and finish soup: Stir the thickened roux mixture into the slow cooker along with the heavy cream, shredded cheddar cheese, salt, black pepper, paprika, and dried thyme. Stir well until the cheese melts and the soup becomes creamy.
- Optional thickening: Use a potato masher to gently mash some of the potatoes in the soup to your desired thickness.
- Final cooking: Cover and cook the soup for an additional 20 to 30 minutes until heated through and flavors are fully developed.
- Season and serve: Taste the soup and adjust seasoning if necessary, then serve warm for a hearty, comforting meal.
Notes
- For a thicker soup, mash more of the potatoes before serving.
- Substitute vegetable broth for chicken broth to make this soup vegetarian.
- Adding a small amount of cream cheese will make the soup extra creamy.
