Ingredients
4 cups fresh broccoli florets, chopped
3 medium potatoes, peeled and diced
2 medium carrots, shredded or finely chopped
1 small yellow onion, diced
3 garlic cloves, minced
3 cups chicken or vegetable broth
2 cups sharp cheddar cheese, freshly shredded
1 cup heavy cream
1 cup whole milk
3 tablespoons butter
3 tablespoons all-purpose flour
½ teaspoon paprika
½ teaspoon dried thyme
½ teaspoon black pepper
½ teaspoon salt, or to taste
¼ teaspoon garlic powder
Step-by-Step Instructions
Step 1: Prepare the Vegetables
Wash and chop the broccoli into small florets. Peel and dice the potatoes into bite-sized cubes. Shred the carrots and finely chop the onion and garlic.
Step 2: Add Everything to the Slow Cooker
Place the potatoes, broccoli, carrots, onion, and garlic into a 5–6 quart slow cooker.
Pour in the chicken or vegetable broth. Add paprika, thyme, black pepper, garlic powder, and salt.
Stir gently to combine.
Step 3: Slow Cook Until Tender
Cover and cook on:
LOW: 5–6 hours
HIGH: 3–4 hours
The vegetables should be tender enough to pierce easily with a fork.
Step 4: Prepare the Creamy Base
About 30 minutes before serving, melt the butter in a small saucepan over medium heat.
Whisk in the flour and cook for 1 minute.
Gradually add the milk, whisking continuously until smooth and slightly thickened, about 3–5 minutes.
Step 5: Make the Soup Creamy
Pour the milk mixture into the slow cooker.
Add the heavy cream and stir gently.
For a thicker texture, lightly mash some of the potatoes directly in the slow cooker while leaving plenty of chunks intact.
Step 6: Add the Cheddar Cheese
Turn the slow cooker to LOW or WARM.
Gradually stir in the shredded cheddar cheese, one handful at a time, until completely melted.
Avoid boiling the soup after adding the cheese, as high heat can cause the cheese to separate.
Step 7: Serve and Enjoy
Ladle the creamy broccoli cheddar potato soup into warm bowls.
Top with extra shredded cheddar, freshly cracked black pepper, or chopped parsley.
Serve with crusty bread, garlic toast, or homemade dinner rolls.
Grandma’s Secrets for the Creamiest Soup
Use freshly shredded cheddar: It melts more smoothly than packaged pre-shredded cheese.
Choose Yukon Gold potatoes: Their buttery texture makes the soup extra creamy.
For a thicker soup: Mash some of the cooked potatoes instead of adding more flour.
For extra flavor: Use sharp cheddar cheese and a small pinch of smoked paprika.
For tender but less-soft broccoli: Add the florets during the final 1–2 hours of cooking rather than at the beginning.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheat slowly over low heat, stirring frequently. Add a splash of milk or broth if the soup becomes too thick.
Freezing isn’t ideal because cream-based soups can separate when thawed.
Serving Suggestion
This cheesy broccoli potato soup tastes wonderful alongside warm homemade biscuits, buttered sourdough bread, or a simple green salad.
One spoonful of this creamy, cheesy broccoli potato soup and you’ll understand why it’s the kind of comfort food everyone comes back for. Have you ever made it in a slow cooker?