Slow Cooker Broccoli Cheese and Potato Soup
Creamy Slow Cooker Broccoli Cheese and Potato Soup with russet potatoes, fresh broccoli, and freshly grated cheese. An easy and comforting weeknight meal!
Looking for an easy weeknight meal that is warm, comforting, and delicious? This Slow Cooker Broccoli Cheese and Potato Soup is a hit! My family loves this one, and it makes the best kind of leftovers. With some prep time, this easy slow cooker broccoli cheese and soup recipe simmers all day into a delicious dinner. It’s a set-it-and-forget-it dish that fits perfectly into busy schedules, making it ideal for family-friendly dinners, chilly evenings, or anyone craving a simple broccoli cheese soup that practically cooks itself.
SLOW COOKER BROCCOLI CHEESE AND POTATO SOUP
Every ingredient in this cheesy and creamy potato soup, from the buttery sautéed onions and garlic to the tender russet potatoes, blends into a delicious base. Shredded carrots bring a touch of sweetness, while the paprika and ground mustard layer in savory spices. The heavy cream and cheddar cheese melt for that signature cheesy broccoli soup flavor everyone loves, and the freshly steamed broccoli florets make each bowl hearty and nutritious. Finish it with toppings like crispy bacon, shredded cheddar, green onions, or sour cream, and you have yourself the best soup recipe that’s perfect for any weeknight.
Find all my expert tips on how to make homemade slow cooker broccoli cheese and potato soup below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️
Why You’ll Love This Slow Cooker Broccoli Cheese and Potato Soup Recipe:
- Classic & Comforting Soup Recipe: Made with russet potatoes, cheddar cheese, and heavy cream for the perfect silky, cheesy texture everyone craves.
- Set It & Forget It: The slow cooker does all the work! Just sauté, combine, and let it simmer until the potatoes are melt-in-your-mouth tender.
- Nutritious Flavors: Loaded with broccoli, carrots, onions, and potatoes for a wholesome, hearty soup both kids and adults will love. The mild cheddar flavor and creamy base make it a hit with even the pickiest eaters.
- Meal-Prep Friendly: Makes a generous batch and reheats beautifully for quick lunches and easy weeknight dinners.
- Budget-Friendly: Uses simple, affordable staples you likely already have in your kitchen to create the best kind of weeknight meal for fall and winter nights.
Ingredients
- 4 Tablespoons salted butter
- 1 small whited 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
Melt the butter over medium heat in a large stock pot. Add the chopped onion and sauté until translucent. Add the garlic and the diced potatoes. Stir and cook until garlic is fragrant, about 20 seconds.
Carefully, pour the mixture into a large (7-quart) slow cooker. Add the chicken broth, carrots, salt, pepper, paprika, and ground mustard. Stir and then cover the slow cooker with the lid. Cook on low heat for 6 hours OR on high heat for 3 hours. (The potatoes should be fork-tender when cooking time is up.)
Use an immersion blender and blend the soup until smooth. (You can also keep it chunky if you’d prefer.) Pour in the heavy cream, shredded cheddar cheese, and the steamed broccoli florets. Stir to combine. Cover with the lid and allow to heat for another 20 minutes.
Pour soup in individual bowls and serve warm with desired toppings. Enjoy!
Servings
Yields: 8 (1-cup) servings.
Storage and Reheating
Allow the leftover broccoli cheese and potato soup to cool before transferring to an airtight container. Store in the refrigerator for up to 3 days or freeze for up to 2 months, leaving space for expansion. To reheat, warm a portion on the stovetop over medium-low heat, stirring occasionally, or in the microwave in 30 to 60 second intervals until heated through. If the soup has thickened, add a splash of chicken broth, milk, or water to reach your desired consistency.
Holly’s Tips for The Best Slow Cooker Broccoli Cheese and Potato Soup:
- Use Russet Potatoes: Russet potatoes will create the best creamy base to make this broccoli cheese and potato soup from scratch.
- Sauté Onions & Garlic First: Slightly cooking the onions and garlic before adding them to the slow cooker boosts flavor, making this slow cooker soup extra savory.
- Blend OR Keep It Chunky: For a silky, velvety texture, use an immersion blender, or leave it chunky for a hearty, more rustic, comforting soup.
- Add Broccoli At The End: Stir in freshly steamed broccoli florets after cooking to preserve their bright color and tender-crisp texture.
- Customize To Your Taste: Adjust the amount of cheddar cheese or heavy cream to make the soup richer and cheesier, perfect for an easy weeknight dinner.
- Add More Vegetables: Add carrots, cauliflower, or peas during the slow cooking process to make this vegetable-packed comfort soup even healthier.
- Store & Reheat Properly: Cool completely before refrigerating or freezing. Reheat gently with a splash of broth or milk to keep this slow cooker broccoli cheese soup creamy and flavorful.
Frequently Asked Questions:
Absolutely! This soup tastes even better the next day as the flavors continue to meld. Store in the refrigerator for up to 3 days. Reheat on the stove or microwave until warmed through.
To make a dairy-free version, substitute heavy cream with coconut cream or cashew cream and use a plant-based cheese alternative. For a vegan version, swap the chicken broth for vegetable broth.
This broccoli cheese potato soup is naturally gluten-free when using standard ingredients. Just ensure your chicken broth and any optional toppings, like bacon, are labeled gluten-free, and you can enjoy this soup gluten-free.
Similar Recipes
Craving something similar? Try my Slow Cooker Broccoli Cheese Soup and classic Broccoli Cheese Soup.
Looking for more slow-cooker soup recipes? You can’t go wrong with Slow Cooker Chicken Taco Soup, Slow Cooker Lasagna Soup, and Slow Cooker Bacon Cheeseburger Soup!
Have you made this Slow Cooker Broccoli Cheese and Potato Soup recipe? 🥦
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Slow Cooker Broccoli Cheese and Potato Soup
Ingredients
- 4 Tablespoons salted butter
- 1 small white onion, chopped
- 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
- Melt the butter over medium heat in a large stock pot. Add the chopped onion and sauté until translucent. Add the garlic and the diced potatoes. Stir and cook until garlic is fragrant, about 20 seconds.
- Carefully, pour the mixture into a large (7-quart) slow cooker. Add the chicken broth, carrots, salt, pepper, paprika, and ground mustard. Stir and then cover the slow cooker with the lid. Cook on low heat for 6 hours OR on high heat for 3 hours. (The potatoes should be fork-tender when cooking time is up.)
- Use an immersion blender and blend the soup until smooth. (You can also keep it chunky if you’d prefer.) Pour in the heavy cream, shredded cheddar cheese, and the steamed broccoli florets. Stir to combine. Cover with the lid and allow to heat for another 20 minutes.
- Pour soup in individual bowls and serve warm with desired toppings. Enjoy!
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