If you have ever dreamed of a soup that feels like a warm hug on a chilly day, then you absolutely need to try this Slow Cooker Broccoli Cheese and Potato Soup Recipe. It combines tender potatoes, fresh broccoli, and a luscious blend of cheeses all slow-cooked to perfection, creating a creamy, comforting bowl that’s irresistibly satisfying. Whether you’re looking for an easy weeknight meal or a dish to impress friends with minimal fuss, this recipe delivers big on flavor with the kind of cozy charm that keeps you coming back for more.
Ingredients You’ll Need
Gathering your ingredients is the first joyful step. Each item plays a key role, from the earthy potatoes providing hearty body, to the bright broccoli lending freshness and color, and the trio of cheeses adding indulgent creaminess and tang.
- 4 cups peeled and diced russet potatoes: These starchy potatoes create a velvety texture and help thicken the soup naturally.
- 3 cups fresh broccoli florets, chopped small: Fresh broccoli brightens the soup with vibrant green hues and nutritional goodness.
- 1 small onion, finely diced: Adds a subtle sweetness and depth of flavor once cooked down slowly.
- 3 cloves garlic, minced: Garlic brings a warm aroma and savory punch to balance the mild vegetables.
- 3 cups low-sodium chicken broth (or vegetable broth): Keeps the soup light yet flavorful, and low sodium lets you control seasoning.
- 1 teaspoon salt: Essential for balancing all the flavors; adjust to taste as required.
- 1/2 teaspoon black pepper: Adds a gentle heat and complexity.
- 1/2 teaspoon paprika: Offers a hint of smoky warmth without overpowering.
- 1/2 teaspoon dried thyme: Infuses the soup with an earthy, herbal note.
- 1 cup whole milk: Contributes to the creamy base without being too heavy.
- 1 cup heavy cream: Richens the soup’s texture to truly indulgent levels.
- 2 tablespoons unsalted butter: Creates a silky roux when combined with flour, providing body.
- 2 tablespoons all-purpose flour: Helps thicken the soup beautifully, ensuring it’s luscious and smooth.
- 2 cups freshly shredded sharp cheddar cheese: The star cheese offering sharpness and that iconic cheddar flavor.
- 1/2 cup shredded mozzarella cheese (optional): Adds gooey stretchiness and mild creaminess.
- 1/4 cup grated Parmesan cheese (optional): Gives a savory depth and complexity to the cheese blend.
How to Make Slow Cooker Broccoli Cheese and Potato Soup Recipe
Step 1: Combine the Vegetables and Seasonings
First, toss the diced potatoes, chopped broccoli, onion, and garlic into the slow cooker. Pour in the chicken broth and sprinkle in salt, pepper, paprika, and thyme. Give everything a good stir to marry those early flavors. This mix is where the magic starts simmering low and slow.
Step 2: Slow Cook Until Tender
Cover the slow cooker and let it work its magic by cooking on Low for 6 to 7 hours or on High for 3 to 4 hours. You’ll know it’s ready when the potatoes are fork-tender, ensuring that creamy, melt-in-your-mouth texture that’s essential for this soup’s character.
Step 3: Prepare the Creamy Roux Mixture
While the slow cooker does its thing, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes to make a smooth roux that will thicken the soup. Gradually whisk in the milk and heavy cream, continuing to cook until the mixture thickens slightly—about 3 to 4 minutes. This step creates that luscious base that makes the soup dreamy.
Step 4: Blend and Combine for Perfect Creaminess
Pour the creamy roux into the slow cooker and stir well. Now comes the fun part: using an immersion blender, blend part of the soup right in the pot to create a superbly creamy texture while leaving some chunks intact for delightful bursts of texture. Don’t have an immersion blender? No worries—blend a portion in a regular blender and return it to the crockpot.
Step 5: Stir in the Cheese
Mix in the shredded cheddar, mozzarella, and Parmesan cheeses until fully melted and smooth. This is when the soup transforms into its cheesy glory. Taste and adjust seasoning as needed; the cheese and salt levels may vary depending on your preferences.
Step 6: Final Cook and Serve
Cover the slow cooker and cook on Low for another 15 to 20 minutes until the soup is heated through and perfectly melded. Now it’s ready to ladle into bowls and enjoy every comforting spoonful.
How to Serve Slow Cooker Broccoli Cheese and Potato Soup Recipe
Garnishes
Adding garnishes turns a wonderful soup into an unforgettable experience. Try sprinkling crispy bacon bits, a dollop of sour cream, or finely chopped green onions for extra flavor and crunch that complement the creamy base wonderfully.
Side Dishes
This soup pairs beautifully with crusty bread or a fresh, crisp salad to balance out the richness. Garlic bread or warm dinner rolls are perfect if you want to keep things cozy and filling.
Creative Ways to Present
Serve your slow cooker broccoli cheese and potato soup recipe in bread bowls for a rustic touch or drizzle a little extra virgin olive oil and cracked black pepper on top for a gourmet finish. Small ramekins make for adorable, individual servings at dinner parties.
Make Ahead and Storage
Storing Leftovers
Let the soup cool to room temperature before transferring it to airtight containers. Stored in the refrigerator, it will keep fresh for up to 4 days, allowing you to enjoy this comfort food even after a busy day.
Freezing
You can freeze this soup successfully. Portion it into freezer-safe containers, leaving room for expansion, and it will hold well for up to 3 months. Just keep in mind that cream-based soups may separate slightly upon thawing, but a quick stir or reheating gently will bring it back to its creamy best.
Reheating
Reheat leftovers gently on the stovetop over low heat, stirring frequently to prevent scorching and to restore that silky smooth texture. You can add a splash of milk or broth if it thickens too much when chilled.
FAQs
Can I make this soup vegetarian?
Absolutely! Just swap the chicken broth with vegetable broth, and you have a delicious vegetarian version that’s just as satisfying and flavorful.
Is it possible to use frozen broccoli instead of fresh?
Yes, frozen broccoli can be used if fresh isn’t available—just add it about halfway through the cooking time to prevent it from getting too mushy.
How can I make this soup dairy-free?
For a dairy-free twist, substitute the milk and cream with coconut milk or your favorite plant-based milk, and use dairy-free cheese alternatives to maintain the creamy consistency and rich flavor.
Can I prepare this soup in advance?
Yes, this soup actually tastes even better the next day, as the flavors continue to meld. Just store it properly in the fridge and reheat gently before serving.
Is it safe to cook the soup on High in the slow cooker?
Cooking on High is fine if you’re short on time; just keep an eye on the pot to ensure the potatoes reach fork-tender status without overcooking. The soup may finish a little faster but will still be delicious.
Final Thoughts
There’s something truly special about the Slow Cooker Broccoli Cheese and Potato Soup Recipe that makes it a standout in any comfort food lineup. It’s easy, nurturing, and incredibly flavorful—perfect for cozy nights or when you want an effortless crowd-pleaser. I wholeheartedly encourage you to give it a try and let yourself be wrapped in its warm, cheesy goodness. You’ll be so glad you did!
Print
Slow Cooker Broccoli Cheese and Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Description
This Slow Cooker Broccoli Cheese and Potato Soup is a comforting and creamy soup perfect for cozy meals. Loaded with tender potatoes, fresh broccoli, and a blend of sharp cheddar and creamy cheeses, it simmers gently in the slow cooker, making it an easy and hands-off dish. The soup features a rich, cheesy base crafted from a roux and a custard of milk and cream, creating a luscious texture with a beautiful blend of flavors. Ideal for an American classic taste, it warms you up while delivering nutritious vegetables and hearty potatoes.
Ingredients
Vegetables and Broth
- 4 cups peeled and diced russet potatoes (about 3 medium)
- 3 cups fresh broccoli florets, chopped small
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 3 cups low-sodium chicken broth (or vegetable broth for vegetarian option)
Spices and Seasonings
- 1 teaspoon salt (plus more to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
Dairy and Thickening
- 1 cup whole milk
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
Cheeses
- 2 cups freshly shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese (optional)
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Prepare and Combine Ingredients: Add the diced potatoes, broccoli florets, finely diced onion, minced garlic, chicken broth, salt, black pepper, paprika, and dried thyme to the slow cooker. Stir gently to combine all ingredients evenly.
- 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 fork-tender and vegetables are cooked through, developing deep flavors.
- Make Roux and Cream Mixture: In a small saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook for 1 to 2 minutes until a smooth roux forms, which thickens the soup without lumps. Slowly whisk in the whole milk and heavy cream, cooking and stirring until the mixture slightly thickens, about 3 to 4 minutes.
- Add Cream Mixture to Slow Cooker and Blend: Pour the thickened cream mixture into the slow cooker. Stir thoroughly to incorporate. Using an immersion blender, blend part of the soup to achieve a creamy texture while leaving some chunks of potato and broccoli for texture. Alternatively, blend a portion in a countertop blender carefully and return it to the slow cooker.
- Incorporate Cheeses: Stir in the freshly shredded sharp cheddar, mozzarella, and grated Parmesan cheeses until melted and the soup becomes smooth and cheesy. Taste the soup and adjust salt and pepper as needed for flavor balance.
- Final Heating: Cover and cook on Low for an additional 15 to 20 minutes, allowing the flavors to meld and ensuring the soup is heated through. Serve warm immediately.
Notes
- For a thicker consistency, mash some of the potatoes directly in the slow cooker before adding the cheese mixture.
- Always shred cheese from a block rather than pre-shredded for the smoothest melting and best flavor.
- For a lighter version of the soup, substitute half-and-half in place of the heavy cream.
- Leftovers can be stored in the refrigerator for up to 4 days and should be reheated gently on the stovetop to prevent curdling or separation.
