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Slow Cooker Cheesy Potato & Broccoli Soup

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Slow Cooker Cheesy Potato & Broccoli Soup is a creamy, hearty comfort food packed with tender potatoes, broccoli, and melty cheese. It’s the perfect set-it-and-forget-it meal for chilly days, with minimal prep and maximum flavor.

Ingredients

  • 4 cups potatoes, peeled and diced (russet or Yukon gold)
  • 3 cups fresh or frozen broccoli florets
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1/2 cup shredded or diced carrots (optional)
  • 4 cups chicken broth or vegetable broth
  • 1 cup heavy cream or half-and-half
  • 2 cups shredded sharp cheddar cheese
  • 4 oz cream cheese (optional)
  • 2 tbsp butter
  • 2 tbsp flour or 1 tbsp cornstarch (optional, for thickening)
  • Salt and pepper, to taste
  • 1/4 tsp paprika or cayenne pepper (optional)
  • Fresh parsley or chives, for garnish

Instructions

  1. Add potatoes, broccoli, onion, garlic, carrots, broth, butter, salt, pepper, and paprika (if using) into the slow cooker.
  2. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until vegetables are tender.
  3. About 30 minutes before serving, stir in cream cheese (if using) and heavy cream.
  4. Add shredded cheddar cheese and stir until melted and smooth.
  5. If a thicker consistency is desired, mash some potatoes in the pot or whisk flour/cornstarch with a little broth and stir it in.
  6. Taste and adjust seasoning. Serve hot, garnished with parsley or chives.

Notes

  • For a smoother soup, blend part or all of it with an immersion blender before adding cheese and cream.
  • Use frozen broccoli added in the last 30–40 minutes to prevent overcooking.
  • Milk can be used instead of cream for a lighter version.
  • Mix cheeses like cheddar and Monterey Jack for variety.
  • Freezing is best done before adding dairy—stir in cheese and cream after reheating.

Nutrition

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