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
Scale
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.
