Description

This Slow Cooker Cheesy Broccoli Potato Soup is a hearty and comforting dish perfect for cozy meals. It combines tender russet potatoes, fresh broccoli, and a creamy blend of cream cheese and cheddar, slow-cooked to perfection for rich flavor and smooth texture. Easy to prepare and ideal for busy days, this soup offers a delicious way to enjoy nutritious vegetables with cheesy goodness.

Ingredients

Scale

Vegetables

2 medium russet potatoes, diced
4 cups fresh broccoli florets (approx. 1 head of broccoli)
1 yellow onion, diced
2 garlic cloves, minced
1 carrot, chopped

Liquids & Broth

4 cups vegetable broth or chicken broth

Herbs & Spices

1 bay leaf
1 teaspoon dried thyme
Salt and pepper, to taste

Dairy & Cheese

8 ounces full fat cream cheese
2 cups shredded cheddar cheese (freshly shredded from a block)

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Instructions

Prepare Ingredients: Dice the russet potatoes and yellow onion, mince the garlic cloves, chop the carrot, and separate the broccoli into florets. Gather all other ingredients to have them ready for the slow cooker.
Combine in Slow Cooker: Place the diced potatoes, broccoli florets, diced onion, minced garlic, chopped carrot, bay leaf, dried thyme, and broth into the slow cooker. Season with salt and pepper according to taste, but avoid over-salting as broth can be salty.
Cook Soup: Cover the slow cooker and cook on high for 4 hours or on low for 6 to 8 hours. This slow cooking allows vegetables to become tender, and the flavors to meld beautifully.
Blend Soup: After cooking, remove the bay leaf. Using an immersion blender, puree the soup to your preferred consistency. You can leave some chunks for texture or blend until smooth, depending on your preference.
Add Cheese and Finish: Stir in the full fat cream cheese until fully incorporated. Then add the shredded cheddar cheese on top, cover the slow cooker again, and cook on low for an additional 15 minutes or until the cheese has melted smoothly into the soup.
Serve: Spoon the hot, cheesy broccoli potato soup into bowls and enjoy immediately for a warm, satisfying meal.

Notes

Using freshly shredded cheddar cheese from a block melts better and gives a smoother texture compared to pre-shredded cheese.
Full fat cream cheese adds creaminess and richness; do not substitute with low fat versions for best results.
This soup can be made with vegetable broth for a vegetarian option or chicken broth for added flavor.
Adjust salt and pepper at the end after adding cheese since cheese adds some saltiness.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.