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Slow Cooker Broccoli Cheddar Potato Soup

A creamy, comforting slow cooker soup packed with tender potatoes, fresh broccoli, and sharp cheddar cheese.
Print Recipe
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 8 servings
Course: Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 tbsp unsalted butter
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 4 cups low-sodium vegetable broth
  • 3 medium russet potatoes peeled and diced
  • 2 cups fresh broccoli florets
  • 1 cup whole milk
  • 1 cup shredded sharp cheddar cheese plus extra for garnish
  • 1/2 cup heavy cream
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp smoked paprika

Equipment

  • Slow Cooker
  • Skillet
  • Immersion blender

Method
 

Cooking Steps
  1. Melt butter in a skillet over medium heat.
  2. Sauté diced onion for 4-5 minutes until translucent.
  3. Add minced garlic and cook for 30 seconds.
  4. Transfer the onion-garlic mixture to the slow cooker.
  5. Add vegetable broth, diced potatoes, and broccoli florets to the slow cooker and stir.
  6. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until tender.
  7. Puree the soup until smooth using an immersion blender.
  8. Stir in the milk, heavy cream, and cheddar cheese until melted and creamy.
  9. Season with salt, pepper, and smoked paprika.
  10. Ladle into bowls and garnish as desired.

Notes

Use freshly shredded cheddar for better melting. Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.