That first hiss from the cooker tells you something good is happening. You notice the kitchen starts to smell real nice, like all the veggies and seasons are waking up. It’s kinda soothing, that valve hiss, signaling your soup’s starting to cook and the flavors are getting to know each other.
When you set the slow cooker up and hear that hiss, you kinda feel like you’re off the hook for a little while. You get to do your stuff around the house or just chill without worrying about constantly stirring pots. The steam cues tell you it’s cooking just right, and the slow release means you won’t burn your fingers when it’s time to check the soup.
And you remember the simple joy of slow cooking something from scratch that tastes better than anything you could rush. This soup with potatoes, broccoli, and cheese is that kinda comfort food that feels like a warm hug. Plus, the slow cooker does most of the work, so you get to enjoy the process without any fuss.
The Real Reasons You Will Love This Method
- You barely gotta do any prep. Just chop, toss it in, and walk away.
- Slow cooking means all the flavors have time to blend and get real cozy.
- Low hands-on time. You get more time for yourself or time with your loved ones.
- Using a slow cooker, you avoid burns or boiling overs if you keep an eye on the steam cues.
- The cheese melts perfectly after you quick release and add it, so creamy and smooth.
- You get to control how chunky or smooth your soup ends up with the immersion blender.
- This method warms up your home and your belly all at once, no stress involved.
The Complete Shopping Rundown
Alright here’s what you’ll wanna grab for this tasty soup. First up 2 russet potatoes diced up real nice. You can scrub the skins if you like ‘em or peel ‘em, whatever’s your vibe.
About 4 cups of fresh broccoli florets or about one head. Fresh broccoli really brings that green goodness. Then you’ll need one yellow onion diced, 2 garlic cloves minced, and one carrot chopped. These veggies give your soup that base flavor you’ll love.
Don’t forget a bay leaf and about 4 cups of vegetable or chicken broth, your choice. You also need a teaspoon of dried thyme for that earthiness. 8 ounces of full fat cream cheese helps make this soup creamy, and trust me full fat is the way to go.
Finally, you want about 2 cups shredded cheddar cheese. I promise fresh shredded melts way better than the pre-shredded stuff you get in bags. A little salt and pepper to taste, and you’re set.
The Full Pressure Cooker Journey
Step one toss all your veggies potatoes, broccoli, onion, garlic, and carrot into the slow cooker. Don’t forget the bay leaf and dried thyme too. Pour in your broth and sprinkle salt and pepper just a bit.
Next, pop the lid on and set it to cook on high for 4 hours. Wait for that lovely valve hiss and watch the steam cues as it cooks. You’ll smell all those flavors melding together.
After the time’s up, carefully do a quick release to let out the steam before opening. Remove the bay leaf, you won’t want to eat that in your soup. Grab your immersion blender and puree the soup. You can keep some chunks if you like it hearty.
Then add the shredded cheddar cheese and put the lid back on. Let it cook low for about 15 more minutes till that cheese melts right into the soup. Should get nice and creamy.
Before serving, taste it once more and add salt and pepper if you think it needs a little boost. Ladle it into your bowls and watch your family dig in. It’s worth the wait.
This soup behaves real good for leftovers too. Just reheat on stove or microwave, no problems. It’s the kinda meal that just gets better the next day.
Time Savers That Actually Work
- Use pre-chopped veggies if you’re short on time or energy. It cuts down the prep mighty quick.
- Scrub your potatoes and carrots instead of peeling to save a few minutes and keep more nutrients.
- Use an immersion blender right in the slow cooker so you don’t dirty extra bowls.
- If you forget to shred cheese, some small cubes of cream cheese added at the end help keep it creamy.
When You Finally Get to Eat
When you finally scoop up a bowl you catch that creamy, cheesy aroma right away. It’s warm, cozy, and inviting all at once. The steam rising is like a little comforting cloud of yum.
You notice the tender potatoes and broccoli with just enough chunkiness left to bite into. The cheese makes everything smooth and luscious, wrapping your taste buds in that familiar, cheesy goodness.
Every spoonful makes you feel like you’re wrapped up in a blanket, perfect for cold evenings or when you need a little pick-me-up. Trust me you’ll want seconds on this one.
How to Store This for Later
When you’ve got leftovers, you wanna store your soup right. First option put it into an airtight container and pop it in the fridge. It’ll last 3-4 days that way.
For longer storage freeze it in freezer-safe containers or bags. When you’re ready just thaw overnight in the fridge and reheat gently on the stove. This soup freezes real well without losing that creamy texture.
If you’re in a hurry the microwave works fine too just make sure to stir it a few times so it heats evenly and the cheese doesn’t separate.
The FAQ Section You Actually Need
- Can I use Velveeta instead of cheddar cheese? Absolutely. Velveeta melts smooth and creamy. Just add it like you would the shredded cheese and let it melt in the final step.
- Do I have to peel the potatoes and carrots? Nope not at all. I usually just scrub ‘em clean and leave the skins on for more fiber and nutrients. But if you prefer peeled veggies that’s totally fine too.
- What kind of broth works best? Either vegetable or chicken broth works. Vegetable broth keeps it lighter, chicken gives more depth but both taste great.
- Can I make this soup in an electric pressure cooker instead of a slow cooker? You sure can but you gotta adapt the cooking time and pressure settings. It won’t take the full 4 hours though. You’d wanna use the pressure cooking mode for way less time.
- How do I know when the soup is done? When you hear that valve hiss and see steam cues slowing down, it’s a good sign it’s finished. The veggies should be tender when you poke them with a fork.
- What’s the best way to puree the soup? An immersion blender is your best bet. It works right in the slow cooker and you can control how chunky or smooth it gets.
Slow Cooker Cheesy Broccoli Potato Soup
Ingredients
Equipment
Method
- Add potatoes, broccoli, onion, garlic, carrot, bay leaf, and dried thyme to the slow cooker.
- Pour in broth and season with a bit of salt and pepper. Cover and cook on high for 4 hours.
- After cooking, do a quick release of steam and remove the bay leaf. Use an immersion blender to puree the soup to your desired consistency.
- Add shredded cheddar cheese, stir, and cover. Let cook on low for 15 minutes until cheese is fully melted.
- Taste and adjust salt and pepper as needed. Serve warm.
