Slow Cooker Cheesy Broccoli Potato Soup Recipe

Introduction

This Slow Cooker Cheesy Broccoli Potato Soup is a comforting and creamy dish perfect for chilly days. Packed with tender potatoes, fresh broccoli, and rich cheddar cheese, it’s both hearty and satisfying. Using a slow cooker makes preparation effortless, allowing flavors to develop beautifully over time.

Ingredients

• 2 russet potatoes, diced
• 4 cups fresh broccoli florets (approximately 1 head of broccoli)
• 1 yellow onion, diced
• 2 garlic cloves, minced
• 1 carrot, chopped
• 1 bay leaf
• 4 cups vegetable broth or chicken broth
• 1 tsp dried thyme
• 8 oz full fat cream cheese
• Salt and pepper to taste
• 2 cups shredded cheddar cheese (freshly shredded works best)

Instructions

1. Step 1: Add the potatoes, broccoli, onion, garlic, carrot, bay leaf, broth, thyme, cream cheese, salt, and pepper to a 5-quart slow cooker. Stir gently to combine.
2. Step 2: Cook on high for 4 hours or on low for 6-8 hours until the vegetables are tender.
3. Step 3: Remove the bay leaf. Use an immersion blender to puree the soup to your desired consistency, leaving some chunks if you prefer.
4. Step 4: Stir in the shredded cheddar cheese, cover, and cook on low for an additional 15 minutes until the cheese is melted and the soup is creamy.
5. Step 5: Serve hot and enjoy!

Tips & Variations

• Freshly shredding the cheddar cheese improves melting and texture significantly compared to pre-shredded cheese.
• For added depth, try substituting half of the vegetable broth with chicken broth if not vegetarian.
• To make it dairy-free, replace cream cheese and cheddar with plant-based alternatives.
• If you prefer a smoother soup, blend more thoroughly or use a regular blender in batches.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain a smooth texture. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well but may release more water, so you might need to adjust the cooking time or broth quantity to maintain desired thickness.

Is it necessary to use cream cheese?

Cream cheese adds creaminess and richness, but you can substitute it with heavy cream or Greek yogurt for a different texture and flavor.

Slow Cooker Cheesy Broccoli Potato Soup Recipe

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4.4 from 143 reviews

This Slow Cooker Cheesy Broccoli Potato Soup is a comforting and creamy dish perfect for chilly days. Made with tender russet potatoes, fresh broccoli florets, and a blend of savory vegetables, this soup is slow-cooked to develop deep flavors. The addition of cream cheese and sharp cheddar creates a rich and velvety texture, making it a hearty and satisfying meal with minimal effort.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 4 hours (high) or 6-8 hours (low) plus 15 minutes melting cheese
• Total Time: 4 hours 15 minutes (high) or up to 8 hours 15 minutes (low)
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 2 russet potatoes, diced
• 4 cups fresh broccoli florets (approx. 1 head of broccoli)
• 1 yellow onion, diced
• 2 garlic cloves, minced
• 1 carrot, chopped

Broth and Seasonings

• 1 bay leaf
• 4 cups vegetable broth or chicken broth
• 1 tsp dried thyme
• Salt & pepper to taste

Dairy

• 8 oz full fat cream cheese
• 2 cups shredded cheddar cheese (preferably freshly shredded from a block)

Instructions

1. Add Ingredients to Slow Cooker: Place the diced potatoes, broccoli florets, diced onion, minced garlic, chopped carrot, bay leaf, vegetable or chicken broth, dried thyme, salt, and pepper into a 5-quart slow cooker. Stir gently to combine.
2. Cook the Soup: Cover the slow cooker with its lid and cook on high heat for 4 hours or on low heat for 6 to 8 hours, until the vegetables are very tender.
3. Remove Bay Leaf and Blend: After cooking, remove the bay leaf. Use an immersion blender to puree the soup to your desired consistency. For a chunkier texture, blend only part of the soup, leaving some vegetable pieces intact.
4. Add Cream Cheese and Cheddar: Stir in the full-fat cream cheese until smooth and fully incorporated. Then add the shredded cheddar cheese to the slow cooker, stirring to combine.
5. Melt Cheese: Put the lid back on the slow cooker and continue cooking on low heat for an additional 15 minutes, or until the cheddar cheese has fully melted and the soup is creamy.
6. Serve: Taste the soup and adjust seasoning with extra salt and pepper if needed. Serve hot and enjoy your creamy cheesy broccoli potato soup.

Notes

• Use full-fat cream cheese for the best creamy texture.
• Freshly shredded cheddar cheese melts better than pre-shredded, bagged cheese.
• The soup consistency can be adjusted with more broth or by blending more to your preference.
• This soup freezes well; store leftovers in airtight containers for up to 3 months.
• For a vegetarian version, use vegetable broth.

Keywords: slow cooker soup, broccoli potato soup, cheesy broccoli soup, creamy broccoli soup, slow cooker recipes, easy soup recipes