Slow Cooker Potato Broccoli Cheddar Soup

This Slow Cooker Potato Broccoli Cheddar Soup is the perfect combination of creamy, cheesy goodness and hearty vegetables. The slow cooking process allows the flavors to meld together, creating a deliciously smooth and velvety texture. The addition of sharp cheddar cheese brings the soup to the next level, while the broccoli adds a touch of freshness and color.

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Ingredients:

• 4 medium russet potatoes, peeled and diced into small cubes
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth (or vegetable broth for a vegetarian version)
• 2 cups milk (whole milk or 2% is best for creaminess, but you can use a non-dairy milk such as almond or oat milk)
• 3 cups fresh broccoli florets (or frozen, thawed)
• 2 cups shredded sharp cheddar cheese (plus extra for garnish)
• 1 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt (or to taste)
• 1 tablespoon butter (optional, for extra richness)
• 1 tablespoon cornstarch (optional, to thicken the soup if needed)
• Crumbled bacon or fresh parsley (optional, for garnish)

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Instructions:

1. Prepare the Ingredients:
   • Peel and dice the potatoes into small cubes (about 1/2 inch). This will allow them to cook more evenly and quickly.
   • Dice the onion and mince the garlic.
   • If using fresh broccoli, cut it into small florets. If you’re using frozen broccoli, make sure it’s thawed and drained.
2. Add Ingredients to the Slow Cooker:
   • In a large slow cooker, add the diced potatoes, diced onion, minced garlic, chicken or vegetable broth, milk, dried thyme, black pepper, and salt. Stir to combine.
3. Cook on Low:
   • Cover and cook on low for 6-7 hours or on high for 3-4 hours. The potatoes should be tender and easily pierced with a fork, and the flavors will have melded together.
4. Add the Broccoli:
   • About 30 minutes before the soup is done cooking, add the broccoli florets. Stir them into the soup, making sure they’re well mixed in.
   • Continue cooking for the last 30 minutes to allow the broccoli to become tender while maintaining its color and texture.
5. Blend the Soup (Optional):
   • If you prefer a smooth, creamy texture, use an immersion blender to blend the soup directly in the slow cooker until smooth. If you don’t have an immersion blender, you can transfer about 2/3 of the soup to a blender, blend until smooth, and then return it to the slow cooker.
   • For a chunkier soup, skip the blending step and simply mash some of the potatoes in the soup with a potato masher to break them up slightly. This will give the soup a creamy base with some texture.
6. Add Cheese and Butter:
   • Once the soup has reached your desired texture, stir in the shredded cheddar cheese and the optional tablespoon of butter. Stir until the cheese has melted and the soup is creamy and smooth. Taste and adjust seasoning if needed, adding more salt or pepper to your preference.
7. Optional Thickening (If Desired):
   • If you prefer a thicker soup, mix the cornstarch with a tablespoon of water in a small bowl to create a slurry. Add this mixture to the soup and stir well. Let it cook for an additional 10-15 minutes until the soup thickens.
8. Serve:
   • Once the soup is ready, ladle it into bowls. Garnish with extra shredded cheddar cheese, crumbled bacon, or freshly chopped parsley, if desired.

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Notes:

• Potatoes: Russet potatoes are the best option for this soup because they break down and become soft, creating a creamy texture. You can also use Yukon gold potatoes if you prefer a slightly different flavor and texture.
• Broccoli: If you prefer a smoother soup, you can purée the broccoli along with the potatoes. Alternatively, for a chunkier soup, you can leave the broccoli florets whole or just mash some of them lightly.
• Cheese: Sharp cheddar cheese adds a great flavor to this soup, but you can experiment with other cheeses like Gruyère or Monterey Jack for a different taste. For a creamier consistency, you could also add a little cream cheese or heavy cream in place of some of the milk.
• Vegan Version: To make this soup vegan, substitute the dairy products with plant-based options like almond milk and vegan cheese. You can also skip the butter or use a vegan butter alternative.
• Slow Cooker Size: This recipe works well in a 6-quart slow cooker. If you’re using a smaller slow cooker, you may need to reduce the recipe size or adjust the cooking time.
• Leftovers: This soup keeps well in the refrigerator for 3-4 days. Reheat gently on the stovetop or in the microwave. If it thickens too much while stored, you can add a little more milk to reach your desired consistency.

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Serving Suggestions:

• Crusty Bread: This soup is perfect when served with a side of warm, crusty bread or garlic bread for dipping. The bread helps soak up all the delicious creamy goodness.
• Salad: Pair it with a light green salad with a tangy vinaigrette to balance the richness of the soup.
• Toppings: In addition to shredded cheese, bacon, or parsley, try adding a dollop of sour cream or a drizzle of olive oil to enhance the flavor.

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Conclusion:

This Slow Cooker Potato Broccoli Cheddar Soup is the ultimate comfort food that’s both hearty and satisfying. The combination of tender potatoes, crisp-tender broccoli, and melted cheddar cheese makes for a deliciously creamy, rich soup. With minimal effort thanks to the slow cooker, you can enjoy a warm, comforting meal that’s perfect for chilly evenings or anytime you’re craving a bowl of comforting soup.

This recipe is easily customizable—whether you prefer a chunky texture or creamy smoothness, and you can adjust the seasoning and cheese to suit your taste. Make a batch ahead of time for a cozy weeknight dinner or meal prep for the week. Either way, you’re sure to love this delicious, wholesome soup!