Your New Favorite Comfort Food is Here!

Hello, my kitchen friends! Can you just *feel* it in the air? That crisp, cool shift that whispers of cozy sweaters, fuzzy socks, and the undeniable need for a big, steaming bowl of something truly comforting. If your soul is craving warmth from the inside out, you have landed in the absolute perfect spot. Today, we’re diving spoon-first into a recipe that feels like a warm hug in a bowl: my legendary Creamy Broccoli Cheese & Potato Soup.

Now, I know what you’re thinking. “Broccoli cheddar soup? Been there, done that.” But trust me, this is not your average, run-of-the-mill soup. This is the soup of dreams. It’s luxuriously velvety, packed with hearty potatoes and sweet carrots, and loaded with tender broccoli florets. We’re taking it to the next level with a kick of paprika, a hint of ground mustard for depth, and the crowning glory of smoky, crispy bacon on top. It’s rich, it’s satisfying, and it has this magical ability to turn even the gloomiest of days into something cozy and wonderful.

The best part? We’re letting the slow cooker do most of the work. Yes, you heard me! This is a “set it and (almost) forget it” kind of miracle. It’s perfect for a busy weeknight, a lazy weekend, or when you’re meal-prepping for a week of delicious lunches. So, tie on that apron (embrace the mess, I always do!), and let’s make something unforgettable together.

A Soup That Tastes Like Home

This soup recipe is my culinary security blanket. It always takes me right back to my first tiny apartment, the one with the kitchen so small you could barely turn around. I had just moved away from home, and a brutal autumn storm left me feeling a little lonely and a lot cold. I was craving my grandma’s cooking, but all I had were some basic pantry staples: a bag of potatoes, a lonely onion, a head of broccoli, and a hopeful block of cheddar.

I threw it all into my trusty, second-hand crockpot, crossed my fingers, and let it simmer all afternoon. The entire apartment filled with the most incredible, savory, cheesy aroma. It didn’t just warm up my little kitchen; it warmed up my whole spirit. When I finally tasted that first spoonful—creamy, hearty, and packed with flavor—I knew I had created more than just dinner. I had created a feeling of home, all on my own. It’s a feeling I’ve been chasing and sharing ever since, and I’m so excited to share it with you.

Gathering Your Cozy Ingredients

Here’s your grocery list for comfort! This combination of simple, wholesome ingredients creates a symphony of flavor and texture. Don’t be shy about making it your own—I’ve included my favorite substitution tips right here.

• 4 tablespoons butter – This is the rich, flavorful foundation for sautéing our aromatics. It adds a depth that oil just can’t match. (For a dairy-free version, a good olive oil or vegan butter works beautifully.)
• 2 onions, diced – They melt down and become sweet, building a crucial flavor base. I use yellow onions for their balanced flavor.
• 4 cloves garlic, minced – Because everything is better with garlic! It adds that warm, aromatic punch that makes the soup smell incredible.
• 6–8 cups chopped potatoes – I recommend Yukon Golds for their buttery texture and thin skin (no peeling needed!), but Russets will also work for a fluffier thickener.
• 32 oz chicken broth – The savory liquid that brings it all together. For a vegetarian version, simply swap in a robust vegetable broth.
• 1 teaspoon each of salt & black pepper – The essential seasonings! We start with this and can always add more at the end.
• 1 teaspoon paprika – My little secret weapon! It gives a subtle warmth and a gorgeous color. Smoked paprika is even more amazing for a hint of campfire smokiness.
• 1 teaspoon ground mustard – Don’t worry, it doesn’t make the soup taste like mustard! It’s a chef’s hack that enhances the cheesy flavor and adds a wonderful complexity.
• 2 cups shredded carrots – They add a touch of natural sweetness, a beautiful pop of color, and blend right into the creamy base.
• 1 cup heavy cream – This is what gives the soup its luxurious, velvety finish. For a lighter option, half-and-half will work, though the soup will be a little less rich.
• 1 cup shredded cheese – Sharp cheddar is my go-to for its fantastic melt and tangy flavor. Always shred your own cheese from a block for the creamiest results—pre-shredded cheese contains anti-caking agents that can make your soup grainy.
• 2 cups steamed broccoli – We add this at the end to keep its vibrant green color and a slight bite. It’s the perfect textural contrast to the smooth soup.
• Toppings: Crumbled bacon & extra shredded cheese – The grand finale! The salty, crispy bacon and the extra melty cheese take this soup from a 10 to a solid 15.

Let’s Get Cooking: Your Step-by-Step Guide

Ready to create some magic? Follow these steps, and you’ll have a perfect pot of soup every single time. I’ve sprinkled in all my favorite chef hacks to make the process seamless.

1. Sauté for Maximum Flavor: In a large pot or Dutch oven, melt the butter over medium heat. Add your diced onions and sauté for 5-7 minutes, until they become soft and translucent. This step is non-negotiable for building a deep, sweet flavor base! Now, add the minced garlic and chopped potatoes. Stir everything around for another 2-3 minutes until the garlic is fragrant and the potatoes are nicely coated in the buttery goodness. Chef’s Tip: Don’t rush the onions! Letting them cook slowly and sweetly is the secret to a truly great soup.
2. The Slow Cooker Transfer: Carefully transfer the buttery potato and onion mixture into your crockpot. It’s already smelling amazing, right? Now, add the shredded carrots, chicken broth, salt, pepper, paprika, and ground mustard. Give it a really good stir to ensure all those lovely spices are distributed throughout the broth. Chef’s Tip: If you’re in a hurry, you can skip the stovetop step and just dump everything raw into the slow cooker. But I promise, those 10 minutes of sautéing make a world of difference in the final flavor!
3. Let the Magic Happen: Place the lid on your slow cooker. Now, you have a choice! For a low-and-slow day, set it to LOW for 6 hours. If you need soup in your life a little faster, set it to HIGH for 3 hours. It’s done when the potatoes are completely fork-tender. Your home is going to smell absolutely divine.
4. Create that Creamy Dreaminess: This is the most satisfying part! Using an immersion blender, carefully blend the soup right in the crockpot until it’s smooth and creamy. Chef’s Safety Tip: If you don’t have an immersion blender, you can carefully ladle the hot soup (in batches!) into a stand blender. Please be sure to remove the center cap from the blender lid and cover it with a towel to allow steam to escape and prevent a hot soup explosion!
5. The Grand Finale Stir-Ins: Once your soup is beautifully smooth, stir in the heavy cream and the 1 cup of shredded cheese. Keep stirring until the cheese is fully melted and incorporated. Now, gently fold in your steamed broccoli florets. We’re adding them last to keep their bright green color and a little bit of texture. Give it a taste! This is your moment. Does it need another pinch of salt? A crack more pepper? Adjust the seasoning until it’s perfect for you.

How to Serve This Cozy Masterpiece

Presentation is part of the fun! I love serving this soup in deep, wide bowls that really show off its creamy texture. Ladle a generous portion into each bowl, then go to town with the toppings. A final handful of shredded cheddar cheese is a must, followed by a hearty sprinkle of those crispy bacon crumbles. For a fresh contrast and a pop of color, a little sprinkle of chopped fresh chives or parsley is gorgeous. And you absolutely must have a thick, crusty slice of warm, buttered bread or a soft, fluffy bread roll on the side for dipping. Trust me, you’ll want to savor every last drop.

Make It Your Own: Delicious Variations

This soup is a fantastic canvas for your creativity! Here are a few of my favorite ways to mix it up:

• Loaded Baked Potato Style: Swap the broccoli for ½ cup of sour cream mixed in at the end, and top with cheddar, bacon, and sliced green onions.
• Spicy Southwest Twist: Add a can of diced green chiles with the broth and use a blend of Pepper Jack and cheddar cheese. Top with a dollop of cool sour cream and a few tortilla strips.
• Lightened-Up Version: Use half-and-half instead of heavy cream, low-fat cheese, and swap the bacon for turkey bacon or just skip it altogether.
• Cauliflower Power: Replace half of the potatoes with cauliflower florets. They blend up just as creamy and add an extra veggie boost!
• Ham & Cheddar: Have leftover ham? Dice it up and add it with the broccoli for a classic, hearty flavor combo.

Olivia’s Chef Notes & Kitchen Stories

This recipe has been my faithful companion for years, and it’s evolved in so many fun ways. The first time I made it, I was too impatient to steam the broccoli separately and just threw it in raw with the potatoes. Let’s just say we ended up with a very beige, slightly mushy soup! Lesson learned: some elements deserve their own moment to shine.

I also have a funny story about the immersion blender. I was once so excited to blend the soup that I turned it on while the blade was still above the surface. My kitchen walls, my apron, and even my cat (who was safely across the room, I promise) were briefly speckled with creamy potato soup. So, my friends, always make sure that blender head is fully submerged! These little kitchen mishaps are what make cooking an adventure. Don’t be afraid of them—embrace them, laugh about them, and know that the soup will be delicious regardless.

Your Soup Questions, Answered!

I’ve gotten so many wonderful questions about this soup over the years. Here are the answers to the most common ones to ensure your soup is flawless.

Q: My soup turned out a bit grainy. What happened?
A: This is almost always because of pre-shredded cheese. Those bags of cheese are coated with potato starch or cellulose to prevent clumping, and they don’t melt as smoothly into a creamy sauce. For the silkiest, dreamiest soup, always buy a block of cheese and shred it yourself right before using. It makes all the difference!

Q: Can I make this on the stovetop instead of in a slow cooker?
A: Absolutely! After sautéing the onions, garlic, and potatoes in the large pot, just add the carrots, broth, and spices directly to the pot. Bring it to a boil, then reduce the heat to a simmer and cook for about 20-25 minutes, or until the potatoes are tender. Then, blend and proceed with adding the cream, cheese, and broccoli as directed.

Q: How can I thicken my soup if it’s too thin?
A: If your soup needs a little more body, make a quick slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water (or broth) in a small bowl until smooth. Stir this mixture into the simmering soup after you’ve blended it, and let it cook for another 2-3 minutes until thickened.

Q: How long will leftovers last in the fridge?
A: Stored in an airtight container, this soup will keep beautifully for 3-4 days. Reheat it gently on the stovetop over low heat, stirring occasionally. If it has thickened up too much in the fridge, just stir in a splash of broth or milk while reheating to bring it back to the perfect consistency.

Creamy Broccoli Cheese & Potato Soup : Cozy, Rich, and Comforting

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• Author: OliviaBennett

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Description

Hello, my kitchen friends! Can you feel that cozy chill in the air? It’s soup season — and this one is going to be your new favorite. My Creamy Broccoli Cheese & Potato Soup is rich, velvety, and full of flavor, with tender potatoes, sweet carrots, and vibrant broccoli all swimming in a creamy cheddar base.

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Ingredients

Scale 1x2x3x

• 4 tbsp butter

• 2 onions, diced

• 4 cloves garlic, minced

• 6–8 cups chopped potatoes (Yukon Gold or Russet)

• 32 oz (4 cups) chicken broth (or vegetable broth for vegetarian)

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp paprika (smoked paprika adds great depth)

• 1 tsp ground mustard

• 2 cups shredded carrots

• 1 cup heavy cream (or half-and-half for a lighter version)

• 1 cup shredded sharp cheddar cheese (freshly shredded from a block)

• 2 cups steamed broccoli florets

Optional Toppings:

• Crumbled bacon

• Extra shredded cheese

• Chopped chives or parsley

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Instructions

1. Sauté for Flavor

In a large pot or skillet, melt the butter over medium heat.
Add diced onions and cook 5–7 minutes until translucent.
Add garlic and potatoes, cooking for another 2–3 minutes to coat in the butter and bring out flavor.

Tip: Don’t rush this step — slow-cooked onions add natural sweetness that makes the soup shine!

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2. Transfer to Slow Cooker

Move the potato mixture to your slow cooker.
Add carrots, broth, salt, pepper, paprika, and ground mustard.
Stir well to combine.

Cook on LOW for 6 hours or HIGH for 3 hours, until potatoes are fork-tender and the soup smells amazing.

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3. Blend Until Creamy

Once cooked, use an immersion blender to carefully blend the soup right in the slow cooker until smooth.
(If using a stand blender, blend in small batches and let steam escape through the lid’s vent.)

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4. Make It Creamy & Cheesy

Stir in the heavy cream and shredded cheddar cheese until melted and smooth.
Fold in the steamed broccoli florets last to preserve their bright green color and texture.

Taste and adjust seasoning with more salt or pepper if needed.

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5. Serve & Garnish

Ladle into bowls and top with crispy bacon, more cheese, and fresh herbs if desired.
Serve with crusty bread or a soft roll for dipping — because no drop of this soup should go to waste!

Notes

• Always shred your own cheese — pre-shredded can make the soup grainy.

• For extra thickness, mix 1 tbsp cornstarch with 2 tbsp cold water and stir into the soup before adding cheese.

• Store leftovers in the fridge up to 4 days or freeze up to 3 months. Reheat gently on low heat.

Nutrition

• Calories: 370 cal Per Serving
• Fat: 22 g
• Carbohydrates: 28 g
• Protein: 12 g

Nutritional Information*

*Please note: This is an estimated nutritional breakdown. Values can vary based on specific ingredients used and portion sizes.

• Calories: ~370
• Protein: 12g
• Carbohydrates: 28g
• Fat: 22g
• Fiber: 4g

Prep Time: 15 minutes | Cook Time: 3–6 hours (slow cooker) | Total Time: Up to 6 hours 15 minutes | Yields: 6-8 servings

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