Cheesy Slow Cooker Potato and Broccoli Soup
This Cheesy Slow Cooker Potato and Broccoli Soup is a comforting and easy slow cooker dinner recipe perfect for busy weeknights. You’ll love this creamy, flavorful soup that practically makes itself.
Key Ingredients & Substitutions
- Potatoes: Use Yukon Gold or Russet potatoes for best results. You can use sweet potatoes for a different flavor.
- Broccoli: Fresh broccoli florets are ideal. Frozen broccoli can be used, but add it closer to the end of cooking.
- Chicken or Vegetable Broth: Choose low-sodium broth to control saltiness.
- Cheese: Sharp cheddar cheese melts beautifully. Other good options include Gruyere or a cheddar blend.
Ingredients
- 2 lbs Yukon Gold or Russet potatoes, peeled and diced into 1/2-inch pieces
- 4 cups fresh broccoli florets (about 1 large head)
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour
- 1 cup milk (any kind)
- 2 cups shredded sharp cheddar cheese
- Salt to taste
- Optional: Fresh chives or parsley for garnish
How Much Time Will You Need?
- Total Time: 4-5 hours (on High) or 7-8 hours (on Low)
- Prep Time: 20 minutes
- Cook Time: 3.5-4.5 hours (on High) or 6.5-7.5 hours (on Low)
- Servings: 6
- Tools Needed: 6-quart slow cooker, whisk, potato masher or immersion blender
Step-by-Step Instructions
1. Combine Ingredients in Slow Cooker
Add the diced potatoes, broccoli florets, chopped onion, minced garlic, chicken or vegetable broth, dried thyme, and black pepper to your slow cooker. Give it a good stir to combine everything evenly. This is the simple start to your slow cooker dinner recipe.
2. Cook Until Tender
Cover your slow cooker and cook on high for 3.5 to 4.5 hours, or on low for 6.5 to 7.5 hours. The vegetables should be very tender when pierced with a fork. You’re getting closer to a delicious meal.
3. Thicken the Soup
In a medium bowl, whisk together the flour and milk until no lumps remain. Pour this mixture into the slow cooker and stir well. Continue cooking on high for another 30 minutes, or until the soup has visibly thickened.
4. Add the Cheese
Turn off the slow cooker. Stir in the shredded cheddar cheese until it’s completely melted and smooth. Taste and add salt as needed. This adds the rich, cheesy goodness to your soup.
5. Mash or Blend for Creaminess
For a chunkier soup, use a potato masher to break down some of the potatoes and broccoli. For a smoother soup, use an immersion blender directly in the slow cooker until your desired consistency is reached. Serve hot and garnish with fresh chives or parsley if desired.
Variation Ideas
- Smoky Flavor: Add a pinch of smoked paprika along with the other spices.
- Extra Veggies: Include diced carrots or celery with the initial ingredients.
- Spicy Kick: A dash of red pepper flakes can add a nice heat.
- Creamier Texture: Stir in a few spoonfuls of cream cheese or sour cream at the end with the cheddar.
Storage Instructions
Store leftover Cheesy Slow Cooker Potato and Broccoli Soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, stirring occasionally, or in the microwave until warmed through. You may need to add a splash of broth or milk to thin it out if it has thickened too much.
Frequently Asked Questions (FAQ)
Can I use frozen broccoli?
Yes, you can use frozen broccoli. Add it during the last hour of cooking to prevent it from becoming too mushy.
Do I have to peel the potatoes?
No, you don’t have to peel the potatoes. For a rustic soup, you can leave the skin on, just make sure to wash them thoroughly.
What if my soup is too thin?
If your soup is too thin, you can create a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and stir it into the hot soup. Cook for an additional 15-20 minutes on high until thickened.
Can I make this soup vegetarian?
Absolutely! Simply use vegetable broth instead of chicken broth. It’s a wonderful vegetarian slow cooker dinner recipe.
How can I make this soup even richer?
For an even richer soup, stir in 1/2 cup of heavy cream with the milk and flour mixture, or at the end with the cheese.
Can I freeze this soup?
While you can freeze it, the texture of dairy-based soups can sometimes change upon thawing, becoming a bit grainy. If you do freeze it, thaw in the refrigerator overnight and reheat gently, stirring well.
