🍲 Slow Cooker Creamy Potato & Broccoli Soup 🥦✨

A hearty, comforting soup loaded with tender potatoes, fresh broccoli, and creamy cheddar goodness.

Ingredients

• 2 lbs russet potatoes, peeled & diced (½-inch cubes)
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 4 cups low-sodium vegetable or chicken broth
• 1 tsp dried thyme
• 1 tsp paprika (smoked or sweet)
• ½ tsp dry mustard powder
• ½ tsp freshly ground black pepper
• 1 tsp fine sea salt (plus more to taste)
• 4 cups fresh broccoli florets (~1 large head)
• 2 cups shredded sharp cheddar cheese (plus more for garnish)
• 1 cup heavy cream or half-and-half
• 2 tbsp all-purpose flour (optional, for thickening)
• Cooked, crumbled bacon or chives (optional garnish)

Instructions

1. Combine Soup Base: Add potatoes, onion, garlic, broth, thyme, paprika, mustard, pepper, and salt to slow cooker. Stir.
2. Cook: Cover and cook on LOW 6–7 hrs or HIGH 3–4 hrs until potatoes are tender.
3. Thicken (Optional): Whisk flour with 3 tbsp cream to make slurry. Stir into hot soup.
4. Add Broccoli & Dairy: Add broccoli florets. Cook on HIGH 25–30 min until tender but bright green. Switch to WARM.
5. Blend & Finish: Partially blend with immersion blender for creamy texture while leaving chunks. Or blend 2–3 cups separately and stir back in.
6. Add Cheese & Cream: Stir in cheddar until melted. Add remaining cream. Adjust seasoning.
7. Serve: Ladle into bowls. Garnish with extra cheddar, bacon, or chives. Serve hot.

Details

• Prep Time: 20 minutes
• Cook Time: 6–7 hrs (LOW) or 3–4 hrs (HIGH)
• Total Time: ~6½ hrs
• Yield: 6–8 servings
• Kcal: ~320 per serving

✨ A cozy, creamy soup perfect for chilly nights—comfort