Creamy Broccoli Cheddar Potato Soup – Easy Slow Cooker Recipe for Cozy Nights

There’s nothing more comforting than a warm, hearty bowl of Broccoli Cheddar Potato Soup, especially when it’s made effortlessly in the slow cooker. This creamy and flavorful soup combines tender broccoli, tender potatoes, and sharp cheddar cheese, making it the perfect meal for chilly days. Whether you’re feeding a crowd or preparing meals for the week, this recipe is as easy as it is satisfying. Let’s dive into how to make this delicious soup with minimal effort and maximum flavor.

Make this easy and creamy Broccoli Cheddar Potato Soup in a slow cooker! A hearty, flavorful recipe perfect for busy weeknights or cozy weekends. Simple, delicious, and satisfying.

Slow cooker Broccoli Cheddar Potato Soup recipe

Ingredients

• 3 cups broccoli florets (fresh or frozen, chopped)

• 2 large russet potatoes (peeled and diced)

• 2 medium carrots (peeled and grated)

• 1 small onion (finely chopped)

• 3 garlic cloves (minced)

• 4 cups chicken or vegetable broth

• 1 cup heavy cream or half-and-half

• 3 cups sharp cheddar cheese (shredded)

• 2 tablespoons all-purpose flour (optional, for thickening)

• 2 tablespoons butter

• Salt and black pepper to taste

• Optional toppings: additional shredded cheddar, croutons, or crispy bacon bits

Instructions

1. Prepare the Ingredients: Add the broccoli, potatoes, carrots, onion, and garlic to your slow cooker.

2. Add the Broth: Pour in the chicken or vegetable broth. Season with salt and pepper.

3. Cook: Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the potatoes and broccoli are tender.

4. Blend for Creaminess: Use an immersion blender to puree the soup partially (leave some chunks for texture). Alternatively, transfer half the soup to a blender and return it to the slow cooker.

5. Make a Cheese Mixture: Melt the butter over medium heat In a small saucepan. Stir in the flour to make a roux and cook for 1–2 minutes. Then whisk in the heavy gradually until the cream becomes smooth.

6. Add Cheese: Stir the cream mixture into the slow cooker. Add the shredded cheddar cheese gradually, stirring constantly, until fully melted.

7. Serve: Taste and adjust seasoning if necessary. Ladle the soup into bowls and garnish with toppings like extra cheese, croutons, or bacon bits.

Nutrition Facts (per serving) of creamy broccoli cheddar potato soup

 The approximate nutritional breakdown per serving of Broccoli Cheddar Potato Soup (1 cup, recipe yields about 6 servings):

• Calories: ~275

• Protein: ~12 g

• Carbohydrates: ~22 g

• Dietary Fiber: ~3 g

• Sugars: ~3 g

• Fat: ~16 g

• Saturated Fat: ~9 g

• Cholesterol: ~45 mg

• Sodium: ~700 mg (depends on broth and cheese used)

• Vitamin A: ~120% of the daily value (from carrots and cheddar)

• Vitamin C: ~60% of the daily value (from broccoli and potatoes)

• Calcium: ~25% of the daily value (from cheddar and cream)

• Iron: ~6% of the daily value

Recipe Advice for Slow Cooker Broccoli and Potato Cheddar Soup

1. Cut Vegetables Uniformly: Chop the potatoes and broccoli into even pieces to ensure they cook evenly in the slow cooker.

2. For a Thicker Soup: Use an immersion blender to blend more of the soup for a creamier consistency. Mix 2 tablespoons of cornstarch with 2 tablespoons of water to make a slurry and stir it into the soup 30 minutes before serving.

3. Cheese Tips: Use freshly shredded cheddar cheese instead of pre-packaged shredded cheese. Shredded cheese contains anti-caking agents that make the soup grainy.

4. Avoid Overcooking Dairy: Stir in the heavy cream and cheese toward the end of cooking to prevent curdling.

5. Boost Flavor: Add a pinch of nutmeg for warmth or a dash of hot sauce for a little kick. Use smoked cheddar for a unique flavor twist.

6. Meal Preparation: Chop vegetables the night before and refrigerate to save time in the morning. Cut vegetables evenly, and chop potatoes and broccoli into even pieces to ensure they cook evenly in the slow cooker.

FAQs regarding slow cooker recipes for broccoli cheddar potato soup

1. Can I use frozen broccoli?

Yes, Frozen broccoli works well in this recipe. Add it directly to the slow cooker without thawing, and it will cook down just like fresh broccoli.

2. Can I make this soup dairy-free?

Yes, you can replace it by the following:

• Heavy cream: Use unsweetened coconut milk, almond milk, or cashew cream.

• Cheddar cheese: Use a dairy-free cheese alternative or nutritional yeast for a cheesy flavor.

Ensure your broth is dairy-free as well.

3. How can I make a broccoli cheddar potato soup recipe healthy?

• Use low-fat cheddar cheese.

• Replace heavy cream with milk, evaporated milk, or a plant-based alternative.

• Reduce the cheese quantity slightly and add extra vegetables for more nutrition and fewer calories.

4. Can I freeze this soup?

Yes, you can freeze it, but dairy-based soups (with cream and cheese) sometimes separate when thawed. If you plan to freeze, prepare the soup without the dairy and cheese, freeze it, and stir in the cream and cheese when reheating.

5. How do I fix a soup that’s too thin?

If the soup is thinner than you’d like:

• Use an immersion blender to puree some of the vegetables, which will naturally thicken the soup.

• Stir in a slurry made with 2 tablespoons of cornstarch or flour mixed with 2 tablespoons of cold water. Let it cook for an additional 15-20 minutes.

6. Can I use sweet potatoes instead of regular potatoes?

Yes, Sweet potatoes add a slightly different flavor and sweetness to the soup, but they pair well with cheddar and broccoli.

7. What’s the best way to reheat leftovers?

Reheat gently on the stovetop over medium-low heat, stirring often to prevent the cheese from separating. If it’s too thick after reheating, add a splash of broth or milk to adjust the consistency.

8. Can I add protein to the soup?

Certainly! Add cooked, shredded chicken. You can also add chickpeas or white beans for a vegetarian protein option.

9. Can I make this in an Instant Pot?

Yes, follow these steps for the Instant Pot:

1. Sauté onions, garlic, and carrots using the sauté function.

2. Add all the ingredients except cream and cheese. Pressure cook on high for 10 minutes, then quickly release the pressure.

3. Stir in cream and cheese until melted.

10. Why is my soup grainy?

Graininess happens if the cheese is added too quickly or if it’s not fully melted. Use freshly shredded cheese and add it slowly, stirring constantly over low heat. Avoid boiling the soup after adding cheese.