Here’s a cozy and creamy Slow Cooker Broccoli Potato Cheddar Soup recipe that’s perfect for chilly days:
Ingredients
- 4 cups broccoli florets (fresh or frozen)
- 3 medium potatoes, peeled and diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup shredded carrots (optional for color and sweetness)
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp paprika or smoked paprika (optional)
- 2 cups shredded sharp cheddar cheese
- 1 cup half-and-half or heavy cream
- 2 tbsp butter (optional, for extra richness)
Instructions
- Prepare the Vegetables:
Chop broccoli, potatoes, onions, and garlic. If using carrots, shred them. - Add to Slow Cooker:
Place broccoli, potatoes, onion, garlic, carrots, broth, salt, pepper, and paprika into the slow cooker. Stir to combine. - Cook:
Cover and cook on low for 6–7 hours or high for 3–4 hours, until potatoes and broccoli are tender. - Blend (Optional for Creaminess):
Use an immersion blender to partially blend the soup for a creamy texture while leaving some chunks, or transfer a portion to a blender and pulse, then return to the slow cooker. - Add Cheese & Cream:
Stir in shredded cheddar, half-and-half (or cream), and butter. Cook on low for 10–15 minutes until the cheese is melted and the soup is creamy. - Taste & Adjust:
Add more salt, pepper, or a pinch of nutmeg if desired. - Serve:
Ladle into bowls and garnish with extra cheddar, croutons, or crispy bacon bits.
💡 Tips & Variations:
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Swap half the potatoes for cauliflower to reduce carbs while keeping creaminess.
- Add a pinch of cayenne or hot sauce for a subtle kick.
If you want, I can also make a version that’s extra thick and cheesy, almost like a broccoli-cheddar chowder, perfect for dipping bread into.
Do you want me to do that?
