Begin by adding the diced potatoes, chopped broccoli, onion, broth, garlic powder, paprika, salt, and pepper directly
into the slow cooker. Stir gently to combine, ensuring the vegetables are mostly submerged in the broth for even cooking.
Cover the slow cooker with the lid and cook on LOW for 6–7 hours or on HIGH for 3–4 hours. The soup is ready for the next
step once the potatoes are very tender and easily pierced with a fork.
Using a potato masher or the back of a spoon, mash some of the potatoes directly in the slow cooker. Leave some chunks
intact to create a hearty texture while still achieving a creamy base.
Stir in the butter and heavy cream until fully melted and incorporated. Reduce the heat to LOW if necessary, then add
the shredded cheddar cheese a handful at a time, stirring continuously until the soup is smooth and creamy.
Allow the soup to heat for an additional 10–15 minutes to ensure everything is well combined and fully warmed through.
Taste and adjust seasoning if needed before serving.
Serving and Storage:
Serve this potato broccoli cheddar soup hot, garnished with extra shredded cheese, cracked black pepper, or chopped
green onions if desired. It pairs wonderfully with crusty bread, garlic toast, or a simple side salad.
This soup works well as both a main dish and a hearty starter. Its rich texture makes it especially satisfying on colder
days or whenever comfort food is calling.
For storage, allow the soup to cool completely before transferring it to an airtight container. It can be refrigerated
for up to 4 days. When reheating, warm gently on the stovetop or in the microwave, stirring occasionally to maintain a
smooth texture.
Freezing is possible, though soups with cream and cheese may slightly change in texture. If freezing, stir well after
reheating to restore creaminess.
Tips:
For a smoother soup, use an immersion blender to blend more of the potatoes before adding the cream and cheese. For a
chunkier texture, mash lightly and leave larger pieces intact.
Add the cheese gradually and keep the heat low to prevent it from becoming grainy. High heat can cause dairy to separate.
If the soup becomes too thick, stir in a small amount of warm broth or milk until the desired consistency is reached.
Sharp cheddar provides the best flavor, but mild cheddar works well for a more subtle taste.
Conclusion:
Slow Cooker Potato Broccoli Cheddar Soup is a perfect example of how simple ingredients and patient cooking can produce
exceptional results. Creamy, hearty, and deeply comforting, it delivers the kind of warmth that feels both familiar and
satisfying.
Its ease of preparation makes it ideal for busy schedules, while its rich flavor ensures it never feels ordinary. Once
you try this recipe, it’s likely to become a regular addition to your meal rotation.
Whether enjoyed fresh or reheated the next day, this soup proves that comfort food can be both effortless and memorable.
FAQ:
Can I use frozen broccoli?
Yes, frozen broccoli works well. Add it during the last 1–2 hours of cooking to prevent over-softening.
What type of potatoes are best?
Russet or Yukon Gold potatoes are ideal due to their starch content and creamy texture.
Can I make this soup vegetarian?
Yes, simply use vegetable broth instead of chicken broth.
How do I keep the cheese from clumping?
Lower the heat before adding cheese and stir continuously while adding it slowly.
Can I prepare this soup ahead of time?
Absolutely. It reheats well and often tastes even better the next day.