Nothing says cozy comfort food quite like a warm bowl of soup, and this Slow Cooker Broccoli Cheese and Potato Soup Recipe is pure magic in a pot. Imagine tender russet potatoes, vibrant broccoli, and sharp cheddar cheese mingling slowly for hours, delivering a creamy, hearty soup that’s bursting with flavor. It’s the perfect meal to come home to on a chilly day or when you want to savor something wholesome without spending hours in the kitchen. This recipe marries simplicity and soulfulness, making every spoonful an instant favorite.
Ingredients You’ll Need
The beauty of this Slow Cooker Broccoli Cheese and Potato Soup Recipe lies in its straightforward, quality ingredients. Each brings something special—potatoes provide creaminess and body, broccoli adds freshness and that perfect green pop, while sharp cheddar cheese infuses rich, tangy depth. Here’s what you’ll need to make this comforting dish a reality:
- 4 cups peeled and diced russet potatoes: These potatoes break down during cooking to create a naturally creamy base.
- 3 cups fresh broccoli florets, chopped: Adds color, texture, and a gentle bite that balances the richness.
- 1 small yellow onion, finely diced: Bringing subtle sweetness and aromatic depth to the soup.
- 3 cloves garlic, minced: For that warm, savory undertone that makes every bite more flavorful.
- 4 cups low-sodium chicken broth: The heart of the soup’s liquid, ensuring it’s perfectly seasoned but not salty.
- 1 cup heavy cream: This is the secret to silky smoothness and luxurious texture.
- 2 cups shredded sharp cheddar cheese: Provides the gooey, cheesy richness this soup is known for.
- 4 tablespoons unsalted butter: Adds a velvety finish and enhances overall flavor.
- 1 teaspoon salt: Brings out all the natural flavors in the ingredients.
- 1/2 teaspoon black pepper: Gives a gentle kick and balances the creaminess.
- 1/2 teaspoon paprika: Adds a subtle smoky note and beautiful color.
- 1/4 teaspoon dried thyme: Infuses an earthy aromatic touch that complements the vegetables.
- 2 tablespoons cornstarch mixed with 2 tablespoons water (optional): Use this slurry if you prefer a thicker, heartier soup.
How to Make Slow Cooker Broccoli Cheese and Potato Soup Recipe
Step 1: Combine Ingredients in Slow Cooker
Start by adding the diced potatoes, fresh broccoli florets, finely diced onion, minced garlic, and chicken broth straight into your slow cooker. Sprinkle in the salt, black pepper, paprika, and dried thyme for a flavor boost that will slowly develop as the soup simmers all day. This step is all about layering the essence of the soup base, setting the stage for incredible depth of flavor.
Step 2: Slow Cook to Tender Perfection
Cover your slow cooker and set it on low for 6 to 7 hours or high for 3 to 4 hours. The goal here is for the potatoes to become very tender, which means they’re ready to transform the broth into a comforting creamy dream. While the wait requires patience, the reward is worth every minute.
Step 3: Mash for Texture and Creaminess
Once the potatoes are perfectly soft, grab a potato masher and gently mash some of them right in the slow cooker. This technique thickens the soup naturally, while leaving chunks behind so every spoonful has a bit of texture. It’s that perfect balance of smooth and hearty that makes this soup truly satisfying.
Step 4: Add Butter, Cream, and Cheese
Next, stir in the unsalted butter and heavy cream to elevate the soup’s creaminess. Then, slowly add the sharp cheddar cheese, stirring continuously until it melts completely and the soup becomes silky and rich. This step is where the soup transforms from simple vegetables and broth into indulgent comfort food.
Step 5: Optional Thickening with Cornstarch
If you love your soup extra thick and luscious, stir in the cornstarch mixed with water, then cook on high for another 15 to 20 minutes. This will give the soup a wonderful velvety body that clings beautifully to every spoon. Taste and adjust your seasonings before serving to make sure the flavors are perfectly balanced.
How to Serve Slow Cooker Broccoli Cheese and Potato Soup Recipe
Garnishes
Topping your bowl with fun garnishes turns this simple soup into a memorable dining experience. A sprinkle of extra shredded cheddar cheese adds gooey, melty goodness while crispy bacon bits bring irresistible crunch. For freshness and color, chopped green onions are a perfect choice. Each garnish adds layers of texture and flavor that make the soup feel special.
Side Dishes
This soup shines as a complete meal but pairs beautifully with some crusty bread or warm dinner rolls to soak up every last creamy drop. A fresh green salad with a zesty vinaigrette can also offer a refreshing contrast. If you want to keep things simple and comforting, garlic bread is always a crowd-pleaser alongside this soup.
Creative Ways to Present
For dinner parties or cozy family dinners, consider serving the soup in hollowed-out bread bowls for an eye-catching presentation and extra flavor. You can also ladle it over cooked rice or quinoa in shallow bowls for a fun twist. Garnish the top with a swirl of cream or a drizzle of your favorite hot sauce to personalize it and make it your own.
Make Ahead and Storage
Storing Leftovers
Leftover Slow Cooker Broccoli Cheese and Potato Soup Recipe tastes just as delicious the next day. Store it in airtight containers in the refrigerator for up to 3 days. The flavors actually deepen after resting overnight, making your seconds even better than the first bowl.
Freezing
If you want to keep this soup longer, it freezes beautifully. Portion it into freezer-safe containers, leaving some room for expansion, and freeze for up to 3 months. When ready, thaw it overnight in the fridge before reheating. Just note that the cream and cheese may separate slightly during freezing but whisking it well while reheating fixes that easily.
Reheating
Reheat your soup gently on the stovetop over medium-low heat, stirring frequently to keep the cheese smooth and prevent sticking. Adding a splash of cream or broth while reheating can help bring back that fresh-from-the-slow-cooker texture you love. Avoid microwaving at high heat, as it can cause cracking in the creamy base.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply swap the chicken broth for vegetable broth, and you’ll still have a rich, flavorful soup perfect for vegetarians.
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works well if fresh isn’t available. Just add it during the last 1 to 2 hours of cooking to prevent it from becoming mushy.
How do I make the soup thicker without cornstarch?
Mashing some of the potatoes thoroughly is the best natural way to thicken the soup. You can also add a little extra shredded cheese for creaminess.
Can I use different types of cheese?
Sharp cheddar is ideal for its flavor and melt, but you can experiment with Colby Jack, Monterey Jack, or even Gruyère for different flavor profiles.
Is this soup gluten-free?
Yes, this recipe is naturally gluten-free as long as you use gluten-free broth and cornstarch, making it suitable for those with gluten sensitivities.
Final Thoughts
If you’re craving a rich, comforting meal that’s easy to prepare but feels like a warm hug from the inside, this Slow Cooker Broccoli Cheese and Potato Soup Recipe is your new best friend in the kitchen. With minimal ingredients and simple steps, this soup brings maximum coziness and joy to your dinner table. Give it a try—you’ll be amazed at just how effortless it is to make something this soul-satisfying.
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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: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Description
A creamy and comforting Slow Cooker Broccoli Cheese and Potato Soup, perfect for a hearty meal. This easy recipe combines tender potatoes, fresh broccoli, sharp cheddar cheese, and a blend of spices, all slow-cooked to develop rich flavors.
Ingredients
Vegetables
- 4 cups peeled and diced russet potatoes
- 3 cups fresh broccoli florets, chopped into small pieces
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
Liquids and Dairy
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 4 tablespoons unsalted butter
Spices and Thickeners
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon dried thyme
- 2 tablespoons cornstarch mixed with 2 tablespoons water (optional for thicker soup)
Instructions
- Prepare Ingredients: Peel and dice the russet potatoes into bite-sized pieces, chop the fresh broccoli into small florets, finely dice the yellow onion, and mince the garlic cloves to have all your vegetables ready to use.
- Combine in Slow Cooker: Add the diced potatoes, broccoli, onion, garlic, and low-sodium chicken broth into the slow cooker. Stir in the salt, black pepper, paprika, and dried thyme until evenly mixed.
- Cook the Soup: 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 very tender and cooked through.
- Mash Potatoes for Texture: Using a potato masher, lightly mash some of the potatoes directly in the slow cooker to thicken the soup while leaving some chunks intact to retain a pleasant texture.
- Add Butter, Cream, and Cheese: Stir in the unsalted butter and heavy cream until melted and blended. Gradually add the shredded sharp cheddar cheese, stirring continuously until fully melted and the soup is smooth and creamy.
- Optional Thickening: If a thicker consistency is desired, stir in the cornstarch slurry (cornstarch mixed with water) and cook on high for an additional 15 to 20 minutes, stirring occasionally until the soup thickens.
- Adjust Seasoning and Serve: Taste the soup and adjust seasoning as needed with additional salt or pepper. Serve hot, optionally garnished with extra shredded cheese, crispy bacon bits, or chopped green onions.
Notes
- For a vegetarian version, substitute vegetable broth for chicken broth.
- You can use frozen broccoli if fresh is unavailable; add it during the last 1 to 2 hours of cooking to prevent overcooking.
- For extra flavor and garnish, top with additional shredded cheese, crispy bacon bits, or chopped green onions before serving.
