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Creamy Slow Cooker Broccoli Cheese Potato Soup
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 4 medium russet potatoes, peeled and diced
  • 3 cups broccoli florets
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups shredded cheddar cheese
  • 1 cup heavy cream

Instructions
 

  • Place the diced potatoes, broccoli florets, diced onion, minced garlic, vegetable broth, salt, and black pepper into the slow cooker.
  • Stir the ingredients once to distribute them evenly, then cover and cook on low for 6 to 7 hours until the potatoes are soft.
  • Use a potato masher to break down some of the potatoes and broccoli for a thicker texture while leaving some pieces intact.
  • Add the shredded cheddar cheese and stir until it melts completely into the soup.
  • Pour in the heavy cream and stir until the soup is smooth and evenly combined. Serve right away.

Notes

Add the cheese and cream only after the potatoes are fully cooked so the dairy stays smooth. If the soup thickens too much after sitting, stir in a splash of broth when reheating. Leftovers keep in the refrigerator for up to three days and reheat gently on the stovetop over low heat.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board