This creamy Slow Cooker Potato Soup with Broccoli and Cheddar is the ultimate comfort food. Packed with tender potatoes, fresh broccoli, carrots, and plenty of sharp cheddar cheese, it’s an easy meal that’s perfect for chilly days.
Prep Time: 15 minutes
Cook Time: 6–7 hours (Low) or 3–4 hours (High)
Total Time: About 7 hours
Servings: 6–8
Ingredients
- 5 medium Yukon Gold or Russet potatoes, peeled and diced
- 3 cups broccoli florets, cut into bite-sized pieces
- 2 medium carrots, diced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika (optional)
- 2 cups shredded sharp cheddar cheese
- 1½ cups heavy cream (or half-and-half for a lighter version)
- 2 tablespoons butter
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Fresh parsley for garnish (optional)
Step 1: Prepare the Vegetables
- Peel and dice the potatoes into 1-inch cubes.
- Chop the broccoli into small florets.
- Dice the carrots and onion.
- Mince the garlic.
Step 2: Fill the Slow Cooker
Add the following to the slow cooker:
- Potatoes
- Broccoli
- Carrots
- Onion
- Garlic
- Chicken broth
- Salt
- Pepper
- Thyme
- Smoked paprika (if using)
Stir everything together.
Step 3: Slow Cook
Cover and cook:
- LOW: 6–7 hours
- HIGH: 3–4 hours
The potatoes should be fork-tender.
Step 4: Thicken the Soup
In a small bowl, whisk together:
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Pour the slurry into the slow cooker and stir well.
Add:
- Butter
- Heavy cream
Cook for another 20–30 minutes until slightly thickened.
Step 5: Add the Cheese
Gradually stir in the shredded cheddar cheese, one handful at a time.
Stir continuously until completely melted and smooth.
Do not let the soup boil after adding the cheese, as it may become grainy.
Step 6: Adjust the Texture
For a creamier soup:
- Mash a few potatoes with a potato masher, or
- Blend 1–2 cups of the soup and stir it back into the pot.
Leave plenty of potato chunks for texture.
Step 7: Taste and Finish
Taste the soup and adjust with additional:
- Salt
- Black pepper
- Cheddar cheese, if desired
Sprinkle with chopped parsley before serving.
Serving Suggestions
Serve hot with:
- Crusty artisan bread
- Garlic bread
- Dinner rolls
- Crackers
- A fresh green salad
Storage
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm gently over medium-low heat, stirring often. Add a splash of milk or broth if the soup becomes too thick.
Tips for the Best Soup
- Use freshly shredded cheddar cheese for the smoothest texture.
- Yukon Gold potatoes create a naturally creamy soup, while Russets make it thicker.
- Avoid boiling the soup after adding the cheese.
- Add cooked bacon, diced ham, or shredded chicken for extra protein.
- For a little heat, stir in a pinch of cayenne pepper or crushed red pepper flakes.
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