If you’ve ever longed for a soup that feels like a warm hug on a chilly day, you’re going to fall head over heels for this Slow Cooker Broccoli Cheese and Potato Soup Recipe. It blends tender russet potatoes with vibrant broccoli florets in a rich, cheesy broth that’s both hearty and silky smooth. Perfectly slow-cooked to bring out the natural flavors, this soup is a soul-satisfying comfort food classic that’s easy to make, wonderfully customizable, and utterly delicious. Whether you’re cooking for family or craving a cozy solo dinner, this recipe promises a bowl full of pure, creamy happiness.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the quality of ingredients. Each component contributes its own layer of flavor, texture, and color making this soup not only tasty but visually inviting as well. Gather these essentials for a perfect balance of creamy, cheesy, and fresh.
- 3 cups peeled and diced russet potatoes: The heart of the soup, adding creaminess and a buttery texture when cooked.
- 3 cups fresh broccoli florets, chopped: Provides a vibrant green pop and a mild, fresh flavor.
- 1 small yellow onion, finely diced: Adds a gentle sweetness that deepens the soup’s flavor profile.
- 2 cloves garlic, minced: Brings an aromatic punch that elevates the entire dish.
- 4 cups low sodium chicken broth: A savory foundation that keeps the saltiness balanced.
- 1 teaspoon salt: Essential for seasoning and enhancing all the natural flavors.
- 1/2 teaspoon black pepper: Adds a bit of warmth and subtle heat.
- 1/2 teaspoon dried thyme: Delivers a mild herbal note that complements the cheese beautifully.
- 1 cup heavy cream: Gives the soup its signature luscious and velvety texture.
- 2 tablespoons unsalted butter: Used in the roux, it adds richness without overpowering.
- 2 tablespoons all purpose flour: The thickening agent for a satisfyingly creamy consistency.
- 2 cups shredded sharp cheddar cheese: This is where the soup gets its bold, cheesy kick.
- 1/2 cup shredded mozzarella cheese: Makes the soup extra gooey and smooth.
How to Make Slow Cooker Broccoli Cheese and Potato Soup Recipe
Step 1: Combine and Slow Cook the Vegetables
Start by tossing the diced potatoes, broccoli florets, diced onion, minced garlic, chicken broth, salt, black pepper, and dried thyme into your slow cooker. Give everything a good stir so the seasoning evenly coats the veggies. Cover with the lid, then set your slow cooker to low for 6 to 7 hours or high for 3 to 4 hours. The goal here is to let the potatoes become very tender and the broccoli soften perfectly, melding their flavors together into a rich base.
Step 2: Make the Creamy Roux
About half an hour before you’re ready to serve, melt the butter in a small saucepan over medium heat. Stir in the flour and whisk continuously for 1 to 2 minutes to form a smooth roux. This step is key because it thickens the soup without lumps. Next, slowly whisk in the heavy cream, allowing the mixture to thicken gently — you’ll notice it becoming velvety and luxurious.
Step 3: Blend and Add the Cheese
Pour the creamy roux into the slow cooker and stir to combine. Now it’s time to get the texture just right: use an immersion blender to partially puree the soup, leaving some delightful chunks of potato and broccoli for a rustic feel. If you don’t have an immersion blender, carefully transfer a portion to a regular blender, blend until mostly smooth, then return to the slow cooker. Finally, stir in the shredded sharp cheddar and mozzarella cheeses until they melt fully, making the soup irresistibly cheesy and smooth. Cover and let it cook for another 10 to 15 minutes to marry all those flavors.
How to Serve Slow Cooker Broccoli Cheese and Potato Soup Recipe
Garnishes
When it’s time to serve, feel free to pile on some extra shredded cheddar or mozzarella for a cheesy topping that melts right into your spoonful. Chopped green onions add a fresh crunch and a beautiful color contrast, while crispy bacon crumbles bring smoky perfection that pairs wonderfully with the creamy base. A sprinkle of freshly cracked black pepper or a dash of paprika can also add that final touch of personality.
Side Dishes
This soup shines on its own, but pairing it with crusty bread or homemade garlic knots takes the meal to the next level. A simple mixed green salad with a light vinaigrette balances the richness of the soup perfectly. For something heartier, cheesy garlic breadsticks or even a grilled cheese sandwich are fantastic companions that embrace the cozy comfort vibe.
Creative Ways to Present
Serving this soup in individual bread bowls is an eye-catching and delicious way to impress your guests. It’s practical and adds a fun edible element to the meal. For family-style dinners, ladle the soup into colorful bowls and arrange garnishes in small dishes so everyone can customize their bowl. You can also drizzle a touch of pesto or hot sauce on top for a unique twist that surprises the palate.
Make Ahead and Storage
Storing Leftovers
After enjoying your soup, store any leftovers in an airtight container and refrigerate. It will keep well for up to 3 days while maintaining its creamy texture and rich flavors. Be sure to stir the soup before serving leftovers, as some separation may occur.
Freezing
This recipe freezes beautifully, making it ideal for meal prep. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Label them with the date, and it will stay fresh for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator for best results.
Reheating
Reheat the soup gently on the stove over low to medium heat, stirring frequently to prevent scorching and to help the cheese reincorporate smoothly. If the soup thickens too much upon reheating, add a splash of chicken broth or milk to loosen it back up to the perfect creamy consistency.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply substitute the low sodium chicken broth with vegetable broth to keep the soup flavorful and hearty without any meat-based ingredients. The rest of the recipe remains the same, delivering that rich, cheesy comfort everyone loves.
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli is a convenient alternative if fresh isn’t available. Just be mindful that frozen broccoli tends to release more water, so you might want to cook the soup uncovered for a bit at the end to thicken it if needed.
Is it possible to make this soup without dairy?
You can adapt this recipe for a dairy-free diet by using dairy-free butter substitutes, non-dairy milk like coconut or almond milk, and dairy-free cheese alternatives. Keep in mind the creaminess and cheese flavor will be different but still quite tasty.
Can I prepare this soup in advance and reheat it later?
Definitely! This soup tastes even better the next day as the flavors meld. Just store it properly in the fridge and reheat it slowly on the stove, adding a bit of liquid if it thickens too much.
How thick should the soup be when finished?
You’re aiming for a creamy, hearty texture that’s thick enough to coat the back of a spoon but still scoopable. If it feels too runny, a quick simmer without the lid can help evaporate some liquid. Too thick? Stir in a little broth or cream.
Final Thoughts
There’s something truly magical about a slow-cooked soup that brings warmth and satisfaction in every spoonful, and this Slow Cooker Broccoli Cheese and Potato Soup Recipe is no exception. Say goodbye to complicated cooking and hello to a simple, comforting meal that fills your kitchen with intoxicating aromas and your belly with delicious comfort. Whether you’re a seasoned home cook or just starting your soup-making journey, this recipe is a guaranteed winner that you’ll want to make again and again.
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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: Gluten Free
Description
This Slow Cooker Broccoli Cheese and Potato Soup is a comforting, creamy, and hearty dish perfect for chilly days. Packed with tender russet potatoes, fresh broccoli florets, and a blend of sharp cheddar and mozzarella cheeses, it simmers slowly to develop deep flavors. The addition of a creamy roux enriches the soup, creating a smooth yet chunky texture that’s satisfying and delicious. Easy to prepare and perfect for making ahead, this soup is great for family meals or entertaining guests.
Ingredients
Vegetables and Aromatics
- 3 cups peeled and diced russet potatoes (about 3 medium)
- 3 cups fresh broccoli florets, chopped
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
Soup Base
- 4 cups low sodium chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
Roux and Cream
- 2 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 1 cup heavy cream
Cheeses
- 2 cups shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
Instructions
- Prepare the soup base: Add the diced potatoes, chopped broccoli, finely diced onion, minced garlic, chicken broth, salt, black pepper, and dried thyme to the slow cooker. Stir gently to combine all the ingredients evenly.
- Cook the vegetables: Cover the slow cooker and cook the soup on low heat for 6 to 7 hours, or alternatively on high heat for 3 to 4 hours. Cook until the potatoes and broccoli are very tender and easily pierced with a fork.
- Make the roux and cream mixture: About 30 minutes before serving, melt the unsalted butter in a small saucepan over medium heat. Whisk in the all-purpose flour and cook for 1 to 2 minutes to form a roux, ensuring it doesn’t brown. Slowly whisk in the heavy cream and continue cooking until the mixture thickens slightly.
- Combine roux with soup: Stir the cream and roux mixture into the slow cooker. This will thicken and enrich the soup’s texture.
- Blend for creaminess: Use an immersion blender to partially blend the soup right in the slow cooker, leaving some chunky bits for texture. Alternatively, carefully transfer about half the soup to a blender, puree until smooth, and then return it to the slow cooker.
- Add cheeses and finish cooking: Stir in the shredded sharp cheddar and mozzarella cheeses until they are completely melted and the soup is smooth and creamy. Cover and cook the soup for another 10 to 15 minutes to let the flavors meld.
- Adjust seasoning and serve: Taste the soup and adjust salt and pepper as needed. Serve hot, optionally garnished with extra shredded cheese, chopped green onions, or crispy bacon for added flavor and texture.
Notes
- For a lighter version of this soup, substitute half and half for the heavy cream to reduce fat content.
- You can use vegetable broth instead of chicken broth to make this soup vegetarian-friendly.
- Garnish with extra shredded cheese, chopped green onions, or crispy bacon to enhance flavor and presentation.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months for convenient meal prep.
