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.

Ingredients

Scale

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

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!

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.

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.)

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.

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