Description
This Slow Cooker Cheesy Potato & Broccoli Soup is a rich, creamy, and comforting meal made with tender potatoes, fresh broccoli, and melted cheddar cheese. It's an easy slow cooker recipe that's perfect for busy days and cozy family dinners.
Ingredients
4 medium potatoes, peeled and diced
2 cups broccoli florets
1 medium onion, chopped
4 cups chicken broth
1 cup milk
2 cups shredded cheddar cheese
1 tablespoon butter
Salt, to taste
Pepper, to taste
Instructions
- Add the diced potatoes, chopped onion, and chicken broth to the slow cooker.
- Cover and cook on low for 6 hours or on high for 3 hours, until the potatoes are fork-tender.
- Add the broccoli florets, butter, and milk. Cover and cook for an additional 30 minutes, until the broccoli is tender.
- Mash some of the potatoes directly in the slow cooker with a potato masher, leaving plenty of chunks for texture.
- Stir in the shredded cheddar cheese until fully melted and the soup is smooth and creamy.
- Season with salt and pepper to taste. Serve hot with extra shredded cheddar cheese if desired.
Notes
Use vegetable broth instead of chicken broth for a vegetarian version.
Freshly shredded sharp cheddar melts more smoothly than pre-shredded cheese.
Swap some of the milk for heavy cream for a richer soup.
Add cooked shredded chicken for extra protein.
Season with cayenne pepper or smoked paprika for a spicy twist.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
Reheat gently on the stovetop or in the microwave, stirring frequently.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 315 kcal
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.5 g
- Carbohydrates: 31 g
- Fiber: 4 g
- Protein: 13 g
- Cholesterol: 45 mg
