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Slow Cooker Cheesy Broccoli Potato Soup

A rich and velvety soup brimming with tender vegetables and a generous infusion of cheddar, this slow-cooked classic offers the perfect blend of texture and creaminess. It’s ideal for cozy winter evenings and can be served either silky smooth or heartily chunky, depending on your preference.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes

Ingredients
  

  • 4 cups vegetable broth or chicken broth
  • 8 oz full-fat cream cheese
  • 2 russet potatoes diced
  • 1 tsp dried thyme
  • 1 carrot chopped
  • Salt and pepper to taste
  • 2 cups shredded cheddar cheese freshly grated recommended
  • 1 yellow onion diced
  • 2 garlic cloves minced
  • 1 bay leaf
  • 4 cups broccoli florets approximately 1 head of broccoli

Instructions
 

  • Add all ingredients except the shredded cheddar to the slow cooker. Set to cook on high for 4 hours or on low for 6 to 8 hours. Discard the bay leaf once cooking is complete. Use an immersion blender to blend the soup to your preferred consistency, leaving some chunks if desired. Stir in the shredded cheddar, replace the lid, and continue cooking for an additional 15 minutes until the cheese has fully melted. Serve warm.