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

Scale

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

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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.