Description
This comforting Slow Cooker Broccoli Cheese and Potato Soup combines tender potatoes, steamed broccoli, and creamy cheddar cheese in a rich, velvety broth. Slow-cooked to perfection with aromatic garlic and onions, this hearty soup is perfect for cozy meals and easily customizable with optional toppings like bacon, green onions, and sour cream.
Ingredients
Scale
Main Ingredients
- 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
- 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. Then add the minced garlic and diced potatoes, stirring and cooking until the garlic is fragrant, about 20 seconds.
- Transfer to Slow Cooker and Add Ingredients: Carefully pour the sautéed mixture into a large 7-quart slow cooker. Add chicken broth, shredded carrots, salt, black pepper, paprika, and ground mustard. Stir to combine well.
- Cook Soup: Cover the slow cooker and cook on low heat for 6 hours or on high heat for 3 hours, until the potatoes are fork-tender.
- Blend Soup: Use an immersion blender to blend the soup until smooth, or leave it chunky if preferred.
- Add Dairy and Broccoli: Stir in the heavy cream, shredded cheddar cheese, and freshly steamed broccoli florets. Cover again and let heat for another 20 minutes to allow the cheese to melt and flavors to meld.
- Serve: Ladle the soup into individual bowls and serve warm with your choice of optional toppings such as shredded cheddar cheese, crumbled bacon, sliced green onion, or sour cream.
Notes
- You can adjust the consistency of the soup by blending more or less according to preference.
- For a vegetarian version, substitute vegetable broth for chicken broth and use a vegetarian cheese.
- Steaming broccoli fresh before adding ensures a nice texture and vibrant color.
- This soup stores well in the refrigerator for up to 3 days and freezes nicely for up to 2 months.
- Use an immersion blender carefully to avoid splattering hot soup.
