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If you’re craving a comforting, creamy bowl of goodness that feels like a warm hug on a chilly day, this Slow Cooker Broccoli Cheese and Potato Soup Recipe is exactly what you need. Loaded with tender potatoes, vibrant broccoli, and rich, melty cheese, this soup simmers slowly to develop layers of flavor that feel both nostalgic and fresh. The beauty of this recipe lies not only in its delicious taste but also in how effortlessly the slow cooker brings all the ingredients together into a velvety, hearty meal your whole family will love.
Ingredients You’ll Need
The ingredients in this Slow Cooker Broccoli Cheese and Potato Soup Recipe are delightfully simple but essential to create the perfect balance of flavors, texture, and color. Each component plays a special part—from the creamy potatoes and sharp cheddar cheese to the bright green broccoli and subtly spiced broth.
- 4 Tablespoons salted butter: Adds richness and a smooth base for sautéing the aromatics.
- 1 small white onion, diced: Provides sweetness and depth when softened.
- 3 cloves garlic, minced: Lifts the flavor profile with a warm and inviting aroma.
- 6 cups diced Russet potatoes: Creates the hearty, creamy body of the soup.
- 1 container (32 ounces) chicken broth: Forms the flavorful liquid foundation.
- 2 cups shredded carrots: Adds a touch of natural sweetness and beautiful color contrast.
- ¾ teaspoon salt: Enhances all the flavors just right.
- ¾ teaspoon black pepper: Provides a subtle kick of warmth.
- 1 teaspoon paprika: Brings a gentle smoky note for complexity.
- 1 teaspoon ground mustard: Gives a mild tang that complements the cheese.
- 1 cup heavy cream: Contributes velvety smoothness and richness.
- 1 cup shredded cheddar cheese: Melts into the soup to create irresistible cheesy goodness.
- 2 cups freshly steamed broccoli florets: Adds freshness and a lovely pop of green color.
- Optional toppings: Shredded cheddar cheese, crumbled bacon pieces, sliced green onion, sour cream for extra flair.
How to Make Slow Cooker Broccoli Cheese and Potato Soup Recipe
Step 1: Sauté Aromatics and Potatoes
Start by melting the butter over medium heat in a large stock pot. This rich butter base will jumpstart the flavor. Add the diced onion and sauté until it becomes translucent and soft, releasing a subtle sweetness. Toss in the minced garlic and diced potatoes, stirring briefly until the garlic’s fragrance fills the kitchen, about 20 seconds. This quick step combines the flavors right from the start, setting a delicious foundation for your soup.
Step 2: Transfer to Slow Cooker and Add Broth and Vegetables
Carefully pour the buttery mixture into a large 7-quart slow cooker. Pour in the chicken broth and stir in shredded carrots along with the salt, pepper, paprika, and ground mustard. These spices bring a gentle warmth and enhance the natural flavors of the vegetables and cheese. Cover the slow cooker with the lid and set it to cook low for 6 hours or high for 3 hours. By the end, the potatoes should be perfectly tender, ready to be turned into soup magic.
Step 3: Blend and Add Cream, Cheese, and Broccoli
Once the slow cooker finishes, use an immersion blender to puree the soup until smooth, or leave it chunky if you prefer a bit more texture—the choice is yours! Stir in the heavy cream, shredded cheddar cheese, and freshly steamed broccoli florets. The cheese melts beautifully into the creamy base while the broccoli adds fresh color and tender crunch. Cover again and allow it to heat for an additional 20 minutes so all the flavors meld together harmoniously.
Step 4: Serve and Enjoy!
After that final warm-up, ladle your Slow Cooker Broccoli Cheese and Potato Soup Recipe into bowls and get ready to enjoy the cozy, cheesy comfort you just made. Don’t forget the optional toppings like crispy bacon, extra cheddar, or a dollop of sour cream for that perfect finishing touch.
How to Serve Slow Cooker Broccoli Cheese and Potato Soup Recipe
Garnishes
Elevate your bowl by adding shredded cheddar cheese for an extra cheesy burst, crumbled bacon for crunch and smoky flavor, sliced green onions for a fresh bite, or a generous spoonful of sour cream for creamy tang. These garnishes not only add layers of texture but also make the soup feel special and restaurant-worthy.
Side Dishes
This hearty soup pairs wonderfully with warm crusty bread or soft dinner rolls to dip into every last drop. For a lighter accompaniment, a crisp green salad with a zesty vinaigrette balances the richness of the soup beautifully. Roasted Brussels sprouts or a simple cucumber salad can also add a refreshing contrast.
Creative Ways to Present
For a charming presentation, serve your soup in hollowed-out bread bowls or colorful ceramic mugs. Sprinkle fresh herbs like parsley or chives on top to add vibrant color. Layer garnishes strategically, and consider a drizzle of high-quality olive oil or a sprinkle of smoked paprika for a gourmet touch that impresses guests and makes spoonfuls even more delightful.
Make Ahead and Storage
Storing Leftovers
Leftover Slow Cooker Broccoli Cheese and Potato Soup Recipe keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to maintain freshness and prevent it from absorbing other fridge odors. Before serving again, give it a good stir to reincorporate any separated cream or cheese.
Freezing
This soup freezes well but is best frozen before adding the heavy cream and cheese, as they can sometimes change texture after thawing. Freeze the pureed soup base in portion-sized containers, then thaw in the refrigerator overnight. Stir in cream, cheese, and steamed broccoli when reheating to keep the texture perfect and flavors vibrant.
Reheating
Reheat gently over low to medium heat on the stove, stirring frequently to prevent sticking and ensure even warming. If the soup is too thick after reheating, add a splash of chicken broth or milk to loosen it. Avoid boiling once the cream and cheese are added, to keep the creamy texture smooth and luscious.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply swap the chicken broth for a rich vegetable broth, and the soup remains just as flavorful and comforting without the meat base.
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works well in a pinch. Just thaw and drain any excess water before stirring it into the soup to avoid thinning it out too much.
How do I make the soup thicker?
If you want a thicker soup, you can mash some of the cooked potatoes before blending or add a tablespoon of flour or cornstarch mixed with cold water during the final heating step. Just be sure to cook it long enough to remove any raw flour taste.
Can I prepare this on the stovetop instead of a slow cooker?
You can absolutely make this soup on the stove by simmering the ingredients in a large pot for about 45 minutes until the potatoes are tender. Just keep an eye on the liquid levels and stir frequently to prevent sticking.
What cheese works best in this soup?
Sharp cheddar cheese is the star for its bold flavor and melting properties, but feel free to experiment with Colby or a mix of cheeses if you want a different twist on the classic taste.
Final Thoughts
This Slow Cooker Broccoli Cheese and Potato Soup Recipe is pure comfort in a bowl and wonderful proof that simple ingredients, given a little time and love, can shine so brightly. Whether you’re feeding a crowd or indulging in a cozy solo meal, this soup is the perfect companion to chilly days and relaxed evenings. I can’t wait for you to try it and make it a new favorite in your home!
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Slow Cooker Broccoli Cheese and Potato Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 6 hours (slow cooker low) or 3 hours (slow cooker high)
- Total Time: 6 hours 20 minutes
- Yield: 6-8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Salt
Description
A comforting and hearty Slow Cooker Broccoli Cheese and Potato Soup that combines tender potatoes, fresh broccoli, and creamy cheddar cheese in a flavorful broth. Perfect for cozy meals, this soup is slow-cooked to develop deep flavors and finished with a creamy blend of cheese and steamed broccoli for added texture and nutrition.
Ingredients
Soup Base
- 4 Tablespoons salted butter
- 1 small white onion, diced
- 3 cloves garlic, minced
- 6 cups diced Russet potatoes
- 1 container (32 ounces) chicken broth
- 2 cups shredded carrots
- ¾ teaspoon salt
- ¾ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon ground mustard
Finishing Ingredients
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 2 cups freshly steamed broccoli florets
Optional Toppings
- Shredded cheddar cheese
- Crumbled bacon pieces
- Sliced green onion
- Sour cream
Instructions
- Sauté Aromatics: Melt the butter over medium heat in a large stock pot. Add the diced white onion and sauté until translucent, about 3-5 minutes. Add the minced garlic and diced potatoes, stirring and cooking for about 20 seconds until the garlic becomes fragrant.
- Transfer to Slow Cooker and Add Ingredients: Carefully pour the sautéed mixture into a large 7-quart slow cooker. Add the chicken broth, shredded carrots, salt, pepper, paprika, and ground mustard. Stir to combine all ingredients evenly.
- Cook Soup: Cover the slow cooker with the lid and cook on low heat for 6 hours or on high heat for 3 hours. The soup is ready when the potatoes are fork-tender.
- Blend Soup: Use an immersion blender to blend the soup until smooth, or blend partially if you prefer a chunkier texture.
- Add Cream, Cheese, and Broccoli: Pour in the heavy cream, shredded cheddar cheese, and freshly steamed broccoli florets. Stir thoroughly to combine all ingredients.
- Heat Final Mixture: Cover the slow cooker again and allow the soup to heat for an additional 20 minutes to melt the cheese and warm the broccoli evenly.
- Serve: Ladle the hot soup into individual bowls and serve warm, topped with optional shredded cheddar cheese, crumbled bacon, sliced green onions, or sour cream as desired. Enjoy your comforting meal!
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Steaming broccoli before adding ensures it remains bright green and tender.
- Be careful blending the soup; partially blending keeps a pleasant texture.
- Adjust seasoning to taste after blending if needed.
- To make the soup spicier, add a pinch of cayenne pepper along with paprika.
- Use a slow cooker with at least a 7-quart capacity to avoid overflow during cooking.
