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Slow Cooker Cheesy Broccoli Potato Soup Recipe

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3.9 from 62 reviews

  • Author: Ezabella
  • Total Time: 4 hours 15 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

This Slow Cooker Cheesy Broccoli Potato Soup is a comforting and hearty dish, perfect for cozy meals. Combining tender russet potatoes, fresh broccoli florets, and a smooth blend of cream cheese and cheddar, it’s rich, creamy, and packed with flavor. Using the slow cooker ensures all ingredients meld together beautifully, making it an effortless one-pot meal that is ideal for busy days or meal prepping.

Ingredients

Soup Ingredients

  • 2 medium 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 teaspoon dried thyme
  • 8 ounces full fat cream cheese
  • Salt and pepper, to taste

Cheese

  • 2 cups shredded cheddar cheese (preferably freshly shredded from a block for best melting)

Instructions

  1. Combine Ingredients in Slow Cooker: Add diced potatoes, broccoli florets, diced onion, minced garlic, chopped carrot, bay leaf, broth, dried thyme, cream cheese, salt, and pepper into the slow cooker. Stir gently to combine.
  2. Cook the Soup: Cover and cook on high for 4 hours or on low for 6 to 8 hours. This slow cooking process allows the vegetables to soften and the flavors to fully develop.
  3. Remove Bay Leaf and Blend: Take out the bay leaf. Using an immersion blender, puree the soup to your desired consistency. For a chunky texture, blend only part of the soup. This step creates a creamy yet textured base.
  4. Add Cheddar Cheese and Melt: Stir in the shredded cheddar cheese, replace the lid, and cook on low for an additional 15 minutes or until the cheese has completely melted into the soup.
  5. Serve: Give the soup a final stir, adjust seasoning with salt and pepper if needed, and serve warm. Enjoy your cheesy, comforting broccoli potato soup!

Notes

  • For best melting, shred your own cheddar cheese from a block rather than using pre-shredded cheese.
  • You may substitute vegetable broth for chicken broth to keep the soup vegetarian.
  • The cream cheese adds richness and smoothness, but you can use reduced-fat cream cheese if desired for a lighter version.
  • The soup can be pureed completely for a smoother texture or partially for chunks depending on preference.
  • Leftover soup can be refrigerated for up to 3 days and reheated gently on stovetop or microwave.
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://kitchenloving.com/slow-cooker-cheesy-broccoli-potato-soup-recipe/