Description
A comforting and creamy slow cooker broccoli cheese and potato soup combining tender vegetables with a rich cheese sauce. Perfect for an easy, hearty meal that warms you up.
Ingredients
Scale
Vegetables
- 4 cups broccoli florets
- 3 medium russet potatoes, peeled and diced
- 1 small onion, diced
- 2 cloves garlic, minced
Liquids & Seasonings
- 4 cups low sodium chicken or vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup milk or half-and-half
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded Parmesan cheese
Instructions
- Combine Vegetables and Broth: In a slow cooker, add the broccoli florets, diced potatoes, onion, minced garlic, low sodium broth, salt, pepper, and dried thyme. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the vegetables are tender and cooked through.
- Make the Roux: While the vegetables are cooking, melt the unsalted butter in a small saucepan over medium heat. Whisk in the all-purpose flour and cook for 1 to 2 minutes, stirring constantly to form a roux, which will thicken the sauce.
- Prepare the Cheese Sauce: Gradually whisk the milk or half-and-half into the roux, continuing to whisk until the mixture is smooth and slightly thickened. Remove from heat and stir in the shredded cheddar and Parmesan cheeses until the sauce is melted and creamy.
- Combine and Finish Soup: Pour the prepared cheese sauce into the slow cooker with the cooked vegetables. Stir thoroughly to combine all ingredients evenly. Taste the soup and adjust seasoning as needed with more salt or pepper if desired.
- Serve: Ladle the soup into bowls and serve hot. Optionally, garnish with additional shredded cheese or crumbled bacon for extra flavor and richness.
Notes
- For a creamier texture, use an immersion blender to partially blend the soup before adding the cheese sauce.
- Broccoli can be substituted with cauliflower for a variation in flavor.
- Top with additional shredded cheese or crumbled bacon for extra richness and texture.
- To make it gluten-free, use gluten-free flour instead of all-purpose flour.
