Slow Cooker Broccoli Cheddar and Potato Soup Recipe
Cozy up with a bowl of this rich, creamy Broccoli Cheddar and Potato Soup—perfect for chilly days or a comforting family dinner. Made effortlessly in a slow cooker, this recipe brings out the natural sweetness of broccoli and potatoes, balanced by the sharpness of cheddar and the luxurious creaminess of heavy cream.
Ingredients Overview
- Frozen Broccoli Florets (1 lb): Choosing frozen broccoli makes this recipe convenient and helps lock in nutrients. Look for good-quality florets that are vibrant green for the freshest flavor.
- Diced Potatoes (3 cups): For a creamy, hearty texture, use starchy potatoes like russets. Dice them evenly to ensure smooth blending.
- Onion (1, chopped): A chopped onion adds subtle sweetness, which complements the sharpness of the cheddar cheese.
- Chicken or Vegetable Broth (4 cups): The broth infuses depth and richness. For a vegetarian option, choose vegetable broth, or go with chicken broth for a heartier flavor.
- Shredded Cheddar Cheese (2 cups): Use a good-quality sharp cheddar cheese for a bold, cheesy flavor that won’t be overpowered by the other ingredients.
- Heavy Cream (1 cup): This adds a creamy, silky finish to the soup. Avoid substituting with milk for the best texture.
- Salt and Pepper (to taste): Essential for seasoning; freshly ground black pepper adds a hint of spiciness.
Step-by-Step Cooking Instructions
Step 1: Prepare the Ingredients
- Begin by chopping your onion and dicing the potatoes into small, evenly sized cubes. This helps everything cook at the same rate.*
Step 2: Load the Slow Cooker
- Place the broccoli, potatoes, and chopped onion in your slow cooker. Pour in the broth, ensuring that the vegetables are fully submerged for consistent cooking.*
Step 3: Cook Low and Slow
- Set your slow cooker on low for 6-8 hours or on high for 3-4 hours. Allow the ingredients to soften and release their flavors as they cook. Low and slow ensures a richer flavor, while high will give a faster but still delicious result.*
Step 4: Blend for Creaminess
- Once the vegetables are tender, use an immersion blender to blend the soup until smooth. For a chunky texture, blend only half of the soup, leaving some potato and broccoli pieces.*
Step 5: Add the Cheese and Cream
- Stir in the shredded cheddar cheese and heavy cream until they’re melted and creamy. The cheese should be fully melted before moving to the next step for the ultimate velvety finish.*
Step 6: Season to Perfection
- Season the soup with salt and pepper to taste. Don’t skip tasting it before serving; the cheese can be salty, so add salt gradually.*
Step 7: Serve and Savor
- Ladle the hot soup into bowls and garnish with extra shredded cheddar, chopped chives, or a swirl of cream for a beautiful finish.*
Tips for a Seamless Cooking Experience
- Use Fresh Ingredients When Possible: Frozen broccoli is convenient, but fresh broccoli florets add a little extra sweetness and fresh flavor.
- Immersion Blender Caution: If using an immersion blender, keep it fully submerged to avoid splashes. For a silky-smooth soup, a high-speed blender works beautifully, but let the soup cool slightly first.
- Choose Your Cheddar Wisely: Go for aged, sharp cheddar for maximum flavor. Mild or medium cheddar can work but may require more seasoning.
- Test the Texture: For a thicker soup, reduce the amount of broth slightly, or for a thinner consistency, add a bit more broth or water as needed.
- Enhance with Herbs: Stir in a pinch of thyme or rosemary when adding the cheese to add a savory, earthy note to the soup.
Storage and Reheating Tips
- Storage: Allow the soup to cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 3-4 days.
- Freezing: This soup freezes well! Freeze in individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: For stovetop reheating, heat over low to medium heat, stirring occasionally. In the microwave, heat in 1-minute increments, stirring in between until fully warmed.
Frequently Asked Questions
Q1: Can I use fresh broccoli instead of frozen?
Yes! Fresh broccoli is a great alternative. Just cut it into small florets to cook evenly.
Q2: Will other cheeses work besides cheddar?
Absolutely. Try gouda or fontina for a twist, but cheddar gives the classic flavor profile.
Q3: Can I make this soup dairy-free?
Yes, substitute heavy cream with coconut cream and use dairy-free cheddar for a plant-based version.
Q4: How can I make it spicier?
Add a pinch of cayenne pepper or top each bowl with red pepper flakes.
Q5: What’s the best way to thicken the soup if it’s too thin?
A slurry of cornstarch and water can be stirred in to thicken it. Blend an extra potato for a natural thickening agent.
Q6: Will this work with an Instant Pot?
Yes, cook on high pressure for about 10 minutes, then follow the remaining steps.
Q7: Can I use milk instead of heavy cream?
For best results, use half-and-half if substituting. Milk can make the soup a bit thinner.
Q8: Should I peel the potatoes?
Peeling is optional, but leaving the skins on can add texture and nutrients.
Q9: Can I add other vegetables?
Yes! Carrots and celery make a great addition to the base flavors.
Q10: How can I add more protein?
Add cooked shredded chicken or white beans for extra protein.
Q11: Is it okay to use low-fat cheese?
Low-fat cheese can work but may not melt as smoothly as full-fat cheese.
Q12: How long does it take to cool down after blending?
Around 5 minutes. Be careful if transferring to a blender.
Q13: What kind of potatoes work best?
Russet or Yukon Gold potatoes yield the creamiest texture.
Q14: Can I substitute Greek yogurt for cream?
Yes, it will give a slight tang but add creaminess.
Q15: Will this work with cauliflower instead of broccoli?
Certainly. Cauliflower cheddar soup is delicious too!
Q16: Can I make this soup on the stovetop?
Yes, simmer on medium-low for 30-40 minutes until the vegetables are tender.
Q17: How should I garnish the soup?
Top with extra cheese, green onions, or a swirl of cream.
Q18: Is this recipe gluten-free?
Yes, as long as the broth is gluten-free.
Q19: Can I add garlic?
Absolutely. Add minced garlic in with the onions for extra depth.
Q20: What if I don’t have an immersion blender?
A countertop blender works, but allow the soup to cool slightly before blending.
20 Secrets for Culinary Perfection
- Tip #1: Sauté the onion before adding it to the slow cooker for extra flavor.
- Tip #2: Use a blend of sharp and mild cheddar for balanced flavor.
- Tip #3: Sprinkle a pinch of nutmeg for subtle warmth.
- Tip #4: Try adding a bay leaf during cooking for a touch of earthiness.
- Tip #5: Let the cheese reach room temperature before adding—it melts more smoothly.
- Tip #6: Stir in 1-2 tablespoons of butter for extra creaminess.
- Tip #7: Freshly grated cheese melts better than pre-shredded.
- Tip #8: Avoid using overly salty broth—taste before seasoning.
- Tip #9: A splash of white wine adds depth.
- Tip #10: For a pop of color, add finely chopped fresh parsley.
- Tip #11: Consider adding a squeeze of lemon for brightness.
- Tip #12: Blend in some baby spinach for added nutrients.
- Tip #13: Add cooked crumbled bacon for a smoky flavor.
- Tip #14: Stir in a dollop of sour cream before serving.
- Tip #15: Garnish with croutons for crunch.
- Tip #16: Try smoked cheddar for a twist.
- Tip #17: Reheat on low to avoid breaking the cream.
- Tip #18: Stir occasionally while cooking on high for even consistency.
- Tip #19: Test seasoning after cheese is added.
- Tip #20: Serve with crusty bread to mop up every creamy bite.
