Description
This Slow Cooker Broccoli Cheese and Potato Soup is a comforting, creamy dish packed with tender broccoli florets, diced potatoes, and a rich blend of sharp cheddar and mozzarella cheeses. Slow-cooked to perfection, this soup combines aromatic sautéed onions and garlic with a flavorful broth and subtle spices, delivering a hearty and satisfying meal that’s perfect for any cold day.
Ingredients
Scale
Vegetables
- 4 cups broccoli florets
- 3 cups peeled and diced potatoes
- 1 medium onion, chopped
- 2 cloves garlic, minced
Broth & Dairy
- 4 cups low-sodium chicken or vegetable broth
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup half-and-half or heavy cream
- 2 tablespoons butter
Spices & Others
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional for spice)
- 2 tablespoons all-purpose flour
Instructions
- Sauté aromatics: Melt the butter in a skillet over medium heat and sauté the chopped onion and minced garlic until they become translucent and fragrant, about 3-5 minutes.
- Combine ingredients in slow cooker: Transfer the sautéed onions and garlic into the slow cooker. Add the broccoli florets, diced potatoes, broth, salt, black pepper, nutmeg, paprika, and optional cayenne pepper. Stir gently to combine.
- Cook soup: Cover and cook the mixture on low for 6 to 7 hours, or on high for 3 to 4 hours, until the potatoes are tender and the flavors have melded.
- Thicken the soup: In a small bowl, whisk the all-purpose flour into the half-and-half until smooth with no lumps. Slowly pour this mixture into the slow cooker, stirring to incorporate well. Continue cooking on high for an additional 20 to 30 minutes until the soup has thickened slightly.
- Add cheeses: Gradually stir in the shredded sharp cheddar and mozzarella cheeses until they melt completely and the soup becomes creamy and smooth.
- Final seasoning and serve: Taste the soup and adjust the seasoning with more salt or pepper if needed. Serve the soup hot, garnished as desired.
Notes
- For a smoother texture, use an immersion blender to puree part or all of the soup before adding the cheese.
- Substitute half-and-half with whole milk for a lighter version, or use a dairy-free cream alternative to make it lactose-free.
- Using vegetable broth makes this recipe vegetarian-friendly; chicken broth will add more depth to the flavor.
- Optional cayenne pepper can be omitted or adjusted according to your spice preference.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
