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
Scale
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.
