Slow Cooker Broccoli and 3 Cheese Soup

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Slow Cooker Broccoli and 3 Cheese Soup


  • 2 1/2 lb broccoli, stems trimmed but use most of them stem
  • 3/4C Yukon gold or other soft yellow potatoes, peeled
  • 18oz can potato and leek soup or just cream of potato soup
  • 4 garlic cloves, peeled
  • 32 OZ. chicken or veggie broth or stock
  • 1 1/4 cups frozen peas
  • 4 oz. cream cheese, softened
  • 1 cup grated tasty cheese, try swiss or a sharp cheddar
  • 1/2 cup finely grated parmesan, plus extra to serve
  • 2 tbsp finely chopped fresh chives
  • Extra virgin olive oil, to serve


  1. Place broccoli, potato, soup, garlic, stock and 1 cup water in a slow cooker. Cover with lid. Cook on LOW for 6 hours (or HIGH for 3 hours) or until vegetables are tender. Add peas. Cook, covered, for 5 minutes

  2. Turn cooker off. Using a stick blender, blend soup until smooth. Add cheeses. Stir until melted and smooth. Season with salt and pepper.

  3. Ladle soup among serving bowls. Top with extra parmesan, chives and a drizzle of oil.


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