Slow Cooker Potato Broccoli Soup is the ultimate cozy comfort food, perfect for chilly evenings and busy weeknights. Memories of my grandmother stirring a big pot of cheesy potato soup always flood back when I make this. I’ve tweaked her classic recipe to fit the modern lifestyle, making it even easier and more convenient. This Slow Cooker Potato Broccoli Soup is a creamy, flavorful, and satisfying meal that practically cooks itself.
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Why You Will Love This Slow Cooker Potato Broccoli Soup Recipe
This recipe is a game changer for busy weeknights. Imagine coming home to the aroma of a warm, comforting soup that's ready to be ladled into bowls.
It's the kind of meal that brings everyone to the table. The combination of creamy potatoes, tender broccoli, and cheesy goodness is simply irresistible. This Slow Cooker Potato Broccoli Soup is pure, unadulterated comfort in a bowl. Plus, clean up is a breeze!
Ingredients Needed for This Slow Cooker Potato Broccoli Soup Recipe
- 2 pounds russet potatoes, peeled and cubed
- 1 large onion, chopped
- 4 cups broccoli florets, fresh or frozen
- 4 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 8 ounces cream cheese, softened
- 2 cups shredded cheddar cheese
- Optional toppings: chopped green onions, bacon bits, sour cream
How to Make This Slow Cooker Potato Broccoli Soup Recipe
In a slow cooker, combine the cubed potatoes, chopped onion, broccoli florets, chicken broth, salt, pepper, and garlic powder.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are tender.
During the last 30 minutes of cooking time, stir in the softened cream cheese and shredded cheddar cheese until melted and smooth.
If desired, use an immersion blender to partially blend the soup for a creamier texture. Be careful not to over blend it; you want some chunks of potatoes and broccoli.
Serve hot, garnished with your favorite toppings like chopped green onions, bacon bits, or a dollop of sour cream.
How to Serve This Slow Cooker Potato Broccoli Soup Recipe
This Slow Cooker Potato Broccoli Soup is incredibly versatile. Serve it as a hearty lunch or a satisfying dinner.
Pair it with a crusty bread or grilled cheese sandwich for a complete meal. For a lighter option, serve it alongside a fresh green salad. Cheesy garlic bread is also a fantastic accompaniment!
Top it with fresh herbs like parsley or chives for added flavor and a pop of color. Seasoned croutons also add a great crunch.
How to Store This Slow Cooker Potato Broccoli Soup Recipe
Allow the soup to cool completely before storing.
- Refrigeration: Store the soup in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, freeze the soup in freezer safe containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat the soup on the stovetop over medium heat, stirring occasionally, or in the microwave until heated through. If the soup is too thick after reheating, add a little chicken broth or milk to thin it out.
Tips to Make This Slow Cooker Potato Broccoli Soup Recipe
- For a smoother soup, use Yukon gold potatoes instead of russet potatoes.
- Add a pinch of red pepper flakes for a hint of spice.
- Don't overcook the broccoli, or it may become mushy.
- If you don't have cream cheese, you can substitute sour cream or plain Greek yogurt, but add it after cooking to prevent curdling.
- For a smoky flavor, add a few slices of cooked and crumbled bacon to the soup during the last 30 minutes of cooking time.
Helpful Notes for This Slow Cooker Potato Broccoli Soup Recipe
The type of potato you use can affect the texture of the soup. Russet potatoes will create a thicker, creamier soup, while Yukon gold potatoes will result in a smoother, slightly thinner soup.
If you are using frozen broccoli, there is no need to thaw it before adding it to the slow cooker. Be sure to chop it into small pieces for even cooking.
For a richer flavor, use homemade chicken broth instead of store bought.
Variation of This Slow Cooker Potato Broccoli Soup Recipe
- Spicy Slow Cooker Potato Broccoli Soup: Add a diced jalapeño or a pinch of cayenne pepper for a spicy kick.
- Vegan Slow Cooker Potato Broccoli Soup: Substitute vegetable broth for chicken broth, use plant based cream cheese and swap out the cheddar with a plant based alternative or nutritional yeast for a cheesy flavor.
- Broccoli Cheddar Crockpot Soup: Add an extra cup of shredded cheddar cheese for an even cheesier version of this classic. This adaptation brings this recipe closer to a broccoli cheddar crockpot soup.
Frequently Asked Questions
Can I use frozen broccoli in this soup?
Yes, you can use frozen broccoli florets. No need to thaw them; just add them directly to the slow cooker during the last hour of cooking for best results.
How do I make Slow Cooker Potato Broccoli Soup vegetarian?
To make this soup vegetarian, simply use vegetable broth instead of chicken broth. Double-check all ingredients to ensure they are vegetarian-friendly.
What are some topping ideas for this soup?
Great topping options include shredded cheddar cheese, sour cream or Greek yogurt, crumbled bacon (if not vegetarian), chopped green onions, or a sprinkle of red pepper flakes for a little heat.
Can Slow Cooker Potato Broccoli Soup be frozen?
Yes, this soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.
Conclusion
This Slow Cooker Potato Broccoli Soup is creamy, comforting, and perfect for busy weeknights or cozy evenings at home. Easy to make and full of flavor, it’s a recipe you’ll want to enjoy again and again.
For more cozy, simple, and family-friendly recipes, follow me on Pinterest and save your favorites for later!
Slow Cooker Potato Broccoli Soup: Easiest Comfort Meal!
A creamy and comforting slow cooker potato broccoli soup, perfect for busy weeknights. Made with simple ingredients for a flavorful and satisfying meal.
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Yield: 6 servings
Category: Soup
Cuisine: American
Diet: Vegetarian
Nutrition:
Protein: 12g
Carbs: 30g
Fat: 20g
Ingredients
- 2 pounds russet potatoes, peeled and cubed
- 1 large onion, chopped
- 4 cups broccoli florets, fresh or frozen
- 4 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 8 ounces cream cheese, softened
- 2 cups shredded cheddar cheese
- Optional toppings: chopped green onions, bacon bits, sour cream
Instructions
- In a slow cooker, combine the cubed potatoes, chopped onion, broccoli florets, chicken broth, salt, pepper, and garlic powder.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are tender.
- During the last 30 minutes of cooking time, stir in the softened cream cheese and shredded cheddar cheese until melted and smooth.
- If desired, use an immersion blender to partially blend the soup for a creamier texture. Be careful not to over blend it; you want some chunks of potatoes and broccoli.
- Serve hot, garnished with your favorite toppings like chopped green onions, bacon bits, or a dollop of sour cream.
Notes
- For a smoother soup, use Yukon gold potatoes instead of russet potatoes.
- Add a pinch of red pepper flakes for a hint of spice.
- Don’t overcook the broccoli, or it may become mushy.
- If you don’t have cream cheese, you can substitute sour cream or plain Greek yogurt, but add it after cooking to prevent curdling.