Slow Cooker Cheesy Potato & Broccoli Soup
Creamy, cheesy, and irresistibly cozy—this Slow Cooker Cheesy Potato & Broccoli Soup is the ultimate comfort food for chilly evenings or busy weeknights.
Servings: 6 servings
Equipment
- Slow Cooker
Ingredients
Vegetables
- 4 cups Diced Potatoes Russet or Yukon Gold recommended.
- 2 cups Broccoli Florets Fresh or frozen.
- 1 cup Chopped Onion
Liquids
- 4 cups Vegetable Broth
- 1 cup Milk Add at the end of cooking.
Cheese
- 2 cups Shredded Cheddar Cheese Add at the end of cooking.
Seasonings
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- to taste Salt
- to taste Pepper
Instructions
- In a slow cooker, combine the diced potatoes, chopped onion, and broccoli florets.
- Pour in the vegetable broth and season with garlic powder, onion powder, salt, and pepper.
- Cook on low for 6-7 hours or until the potatoes are tender.
- About 30 minutes before serving, stir in the milk and cheddar cheese until everything is melted and creamy.
- Adjust seasoning as needed and serve warm. Garnish with extra cheese, chopped green onions, or crispy bacon bits if desired.
Notes
Store leftovers in an airtight container for up to 4 days. For longer storage, freeze for up to 2 months.