Slow Cooker Creamy Potato, Cabbage, Broccoli and Cheese Soup

The aroma of simmering soup always brings me back to my grandmother’s kitchen. I can still picture her, stirring a bubbling pot on the stove, her apron dusted with flour and a warm smile on her face. She always made a simple potato soup, but there was something so comforting about it, especially on a blustery autumn evening. This slow cooker version, packed with extra vegetables and a creamy, cheesy finish, is my way of paying homage to her warmth while adding my own twist. It’s a hug in a bowl, perfect for chasing away the chills and nourishing the soul.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 6-8 hours
• Total Time: 6 hours 15 minutes to 8 hours 15 minutes
• Servings: 11
• Yield: 5 1/2 quarts
• Dietary Type: Vegetarian

Ingredients

• 1 cup chopped onion
• 2 teaspoons minced garlic
• 1 cup chopped celery (approximately 2 stalks)
• 12 ounces frozen broccoli florets
• 8 medium potatoes, cubed (golden potatoes recommended)
• ½ teaspoon pepper (or more to taste)
• ½ teaspoon paprika (or more to taste)
• 4 cups chicken stock
• 2 cups water (more or less, as needed)
• 1 small cabbage, chopped
• 8 ounces neufchatel cheese (cream cheese), softened
• 1 cup shredded Mexican blend cheese (not the taco seasoning type, or cheddar if you like)
• Tony Chachere’s Original Creole Seasoning (to taste, optional)

Equipment Needed

• 6-quart slow cooker
• Immersion blender
• Measuring cups and spoons
• Cutting board
• Knife

Instructions

1. Begin by prepping your vegetables. Chop the onion, celery, and cabbage. Mince the garlic. Cube the potatoes into roughly 1-inch pieces.
2. Place all ingredients except the cabbage and cheeses into a 6-quart slow cooker. This includes the chopped onion, minced garlic, chopped celery, frozen broccoli florets, cubed potatoes, pepper, paprika, chicken stock, and water.
3. Add as much chopped cabbage as will fit in the slow cooker, leaving about an inch of space between the top of the food and the lid. This allows room for expansion as the soup cooks.
4. Add water to the slow cooker until the liquid almost covers the ingredients. Approximately 2 cups of water may be needed, but adjust as necessary to reach the desired level.
5. Cover the slow cooker and cook on low heat for 6-8 hours, or until the potatoes and cabbage are very soft and easily pierced with a fork.
6. Once the vegetables are tender, carefully remove the lid and use an immersion blender to cream the soup directly in the slow cooker. Blend until the soup reaches your desired consistency. If you prefer a chunkier soup, blend less; for a smoother soup, blend more.
7. Add the softened neufchatel cheese (cream cheese) and shredded Mexican blend cheese to the soup. Blend again with the immersion blender until the cheeses are fully incorporated and melted, or alternatively, allow the cheeses to melt into the hot soup and then stir until smooth.
8. Taste the soup and adjust the seasoning as needed. If you feel it needs more flavor, add Tony Chachere’s Original Creole Seasoning to taste. Be mindful of the salt content in the seasoning.
9. Serve hot and enjoy!

Expert Tips & Tricks

• For a richer, more complex flavor, sauté the onions and celery in a little butter or olive oil before adding them to the slow cooker. This will caramelize the vegetables and deepen their sweetness.
• If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender. Be sure to vent the lid of the blender to prevent pressure from building up.
• To prevent the cheese from clumping when melting, make sure the neufchatel cheese is softened to room temperature before adding it to the soup.
• If the soup is too thick, add a little more chicken stock or water to reach your desired consistency.
• If the soup is too thin, you can thicken it by adding a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the slow cooker during the last 30 minutes of cooking.
• For a smoother soup, peel the potatoes before dicing. Leaving the skins on adds texture and nutrients.
• Add a bay leaf to the slow cooker for added depth of flavor, remembering to remove it before serving.
• For a smoky flavor, add a teaspoon of smoked paprika along with the regular paprika.

Serving & Storage Suggestions

Serve the soup hot in bowls. Garnish with a dollop of sour cream or Greek yogurt, a sprinkle of freshly chopped chives or parsley, and a few croutons for added crunch. Crusty bread is also a great accompaniment for dipping.

Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the soup in freezer-safe containers for up to 2-3 months. Thaw frozen soup in the refrigerator overnight before reheating.

To reheat, gently warm the soup on the stovetop over medium heat, stirring occasionally, or microwave in a microwave-safe bowl until heated through.

Nutritional Information

Please note that these values are estimates and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	280.6 kcal	N/A
Calories from Fat	87 g	31%
Total Fat	9.7 g	14%
Saturated Fat	5.3 g	26%
Cholesterol	30.5 mg	10%
Sodium	367.3 mg	15%
Total Carbohydrate	38.6 g	12%
Dietary Fiber	6.4 g	25%
Sugars	7.1 g	N/A
Protein	11.8 g	23%

Variations & Substitutions

• Vegan: Substitute the chicken stock with vegetable broth, the neufchatel cheese with a plant-based cream cheese alternative, and the Mexican blend cheese with a vegan shredded cheese alternative.
• Gluten-Free: This recipe is naturally gluten-free as written. Just be sure to check the labels of your ingredients to ensure they are certified gluten-free.
• Spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the soup for a little heat.
• Different Vegetables: Feel free to experiment with other vegetables, such as carrots, peas, corn, or green beans.
• Meat: Add cooked and diced ham, bacon, or sausage to the soup for added protein and flavor.
• Herbs: Fresh herbs such as thyme, rosemary, or oregano can be added to the slow cooker for added flavor.

FAQs (Frequently Asked Questions)

Q: Can I use fresh broccoli instead of frozen?
A: Yes, you can substitute fresh broccoli for frozen. Use about 12 ounces of fresh broccoli florets, chopped into small pieces.

Q: Can I make this soup on the stovetop instead of in a slow cooker?
A: Absolutely! Sauté the onions and celery in a large pot, then add the remaining ingredients (except the cheeses) and simmer until the vegetables are tender. Then, blend and add the cheeses as directed.

Q: What if my soup is too salty?
A: If your soup is too salty, you can try adding a peeled and quartered potato to the soup and simmering for another 30 minutes. The potato will absorb some of the salt. Remove the potato before serving.

Q: Can I add other types of cheese?
A: Yes, you can experiment with different cheeses to your liking. Cheddar, Monterey Jack, or Gruyere would all be delicious additions.

Q: How can I make this soup lighter?
A: To make this soup lighter, you can use low-fat chicken stock, skim milk instead of cream cheese, and reduce the amount of cheese. You can also add more vegetables to increase the nutritional value.

Final Thoughts

I hope this recipe brings you as much comfort and joy as it brings me. Don’t be afraid to experiment with different vegetables, cheeses, and seasonings to create your own unique version. Share your creations with friends and family, and let the warmth of this soup fill your home. And if you have any feedback or variations you’ve tried, I’d love to hear about them! Pair this soup with a grilled cheese sandwich or a crisp green salad for a complete and satisfying meal. Enjoy!