Slow Cooker Cheesy Broccoli Potato Soup

Slow Cooker Cheesy Broccoli Potato Soup is the ultimate bowl of creamy, cheesy deliciousness!  This scrumptious slow cooker soup is a combination of cheesy broccoli soup and potato soup and it’s loaded with vegetables that can either be left chunky or puréed smooth.  The best way to warm up on a chilly day!

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I love Broccoli Cheese Soup and I also adore Baked Potato Soup, so when an abundance of broccoli AND potatoes fell in my lap, I created Slow Cooker Cheesy Broccoli Potato Soup. 

Honestly, this soup was an INSTANT favorite of mine!  Like, love at first bite!

When you’re chilled to the bone in the middle of what feels like a never-ending winter, what’s more soul-warming than a bowl of soup? 

Ok, maybe a mug of Slow Cooker Warm Apple Cinnamon Spiced Wine, but if we need sustenance, this soup is perfect!

Ingredients needed to make this recipe (scroll down to recipe card for complete recipe):

• Potatoes
• Carrots
• Broccoli – I like to use fresh broccoli
• Onion
• Garlic
• Broth – vegetable or chicken broth
• Cream cheese – full fat cream cheese melts best
• Shredded cheese
• Seasonings (dried thyme, salt, pepper, bay leaf)

What kind of potatoes should you use for potato soup?

Russet potatoes are best in potato soup because they are starchy and aren’t waxy like red potatoes. 

They will break down and create a nice thick soup.  

My hubby doesn’t like thin, runny soups, so I decided to swap out milk for cream cheese, and let me tell you – game changer! 

The cream cheese added the necessary creamy component I was looking for without making the soup too thin, but it also added a wonderful tangy, cheesiness that complemented the cheddar perfectly!

Wild Rice Mushroom Soup is another great creamy vegetarian soup.  It’s made with wild rice, fresh mushrooms, lots of veggies, and milk instead of heavy cream to give it a guilt-free creaminess.

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I chose to purée some of my soup.  That not only thickened it up a little bit, but it also broke down some of the larger chunks, while still leaving the soup slightly chunky. 

You can choose to purée your soup completely so that it’s more smooth, or not purée it at all.  Easily customizable. 

If you need an immersion blender for blending your soup, you can get one HERE from Amazon.

How to serve Slow Cooker Cheesy Broccoli Potato Soup

This vegetarian soup is fantastic as is, but feel free to garnish the finished product with some crumbled bacon, shredded cheese, sliced chives or scallions, or some oyster crackers!

How long is broccoli cheese soup good for?

Keep leftovers in an air-tight container in the fridge and use within 4 days.

Looking for more soup recipes?  Here are some favorites:

• Slow Cooker Sausage Chickpea Soup
• Slow Cooker Black Bean Soup
• Italian Meatball Gnocchi Soup
• Slow Cooker White Chicken Chili
• Italian Chickpea Vegetable Soup (shown below)

NOTES: 

• I chose to scrub my potatoes and carrots and leave the skins on.  There’s lots of fiber and nutrients in the skins, but feel free to peel them if you prefer.
• I always recommend using full fat dairy when cooking.  Reduced fat products don’t melt as nicely.

Slow Cooker Cheesy Broccoli Potato Soup

Flavorful Eats

Slow Cooker Cheesy Broccoli Potato Soup is the ultimate bowl of creamy, cheesy deliciousness!  This scrumptious slow cooker soup is loaded with vegetables that can either be left chunky or puréed smooth.  The best way to warm up on a chilly winter day!

5 from 7 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 4 hours hrs

0 minutes mins

Total Time 4 hours hrs 10 minutes mins

Course Main Course

Cuisine American

Servings 6

Equipment

• 5 quart slow cooker
• immersion blender

Ingredients

  

1x2x3x

• 2 russet potatoes diced
• 4 cups fresh broccoli florets approx. 1 head of broccoli
• 1 yellow onion diced
• 2 garlic cloves minced
• 1 carrot chopped
• 1 bay leaf
• 4 cups vegetable broth or chicken broth
• 1 tsp dried thyme
• 8 oz full fat cream cheese see "notes" in post
• salt & pepper to taste
• 2 cups shredded cheddar pre-shredded, bagged cheese from the store doesn't melt as well as freshly shredded cheese from a block

Instructions

 

• To a slow cooker, add all of the ingredient EXCEPT for the shredded cheese. Cook on high for 4 hours or low for 6-8 hours.
• Remove bay leaf. Puree soup with an immersion blender to your desired consistency. I like some chunks, so I puree only some of the soup. Add the shredded cheddar cheese, put lid back on slow cooker and cook for 15 minutes or until the cheese has melted. Enjoy!

Keyword Broccoli, Cheese, Cream Cheese, Potatoes, Soup, Vegetables, Vegetarian

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