🥣 Slow Cooker Potato Broccoli Cheddar Soup (Mediterranean-Style)
Creamy • Comforting • Herb-Infused • Easy
🌿 Ingredients (Serves 6)
Vegetables:
4 medium potatoes, peeled & diced
3 cups broccoli florets (fresh or frozen)
1 medium onion, diced
3–4 garlic cloves, minced
2 carrots, diced
1 celery stalk, sliced
Broth Base:
4 cups vegetable broth (or chicken broth)
1 cup milk OR evaporated milk OR half & half
1 tbsp olive oil
1 bay leaf
1 tsp dried oregano
1 tsp dried thyme
½ tsp paprika
Salt & pepper to taste
Cheese + Mediterranean Touch:
1½ cups cheddar cheese, freshly grated
¼ cup grated parmesan (Mediterranean richness)
Optional: pinch of nutmeg (excellent with creamy soups)
Optional: 2 tbsp Greek yogurt (added at the end for extra creaminess)
👩🍳 Instructions
1. Add Everything to the Slow Cooker
In your slow cooker, combine:
Potatoes
Broccoli
Onion
Garlic
Carrots
Celery
Olive oil
Broth
Oregano
Thyme
Paprika
Bay leaf
Salt & pepper
2. Cook
Low: 6–7 hours
High: 3–4 hours
Cook until potatoes are very soft.
3. Thicken & Blend
When vegetables are tender:
Remove the bay leaf
Lightly mash the potatoes and broccoli with a potato masher OR blend ¼ of the soup for a creamy base while keeping chunks
(Blending only a portion gives the perfect texture.)
4. Add Milk + Cheeses
Stir in:
Milk/evaporated milk
Cheddar cheese
Parmesan
Mix until melted and creamy.
Tip: Add cheese OFF the heat or on LOW to prevent curdling.
5. Mediterranean Finish
Stir in:
A spoon of Greek yogurt (optional)
A pinch of nutmeg
Extra black pepper
A drizzle of high-quality olive oil
This makes the soup unbelievably silky and aromatic.
🍽️ Serve With
Crusty sourdough
Warm pita
Rosemary focaccia
A simple tomato-cucumber salad
A squeeze of lemon for brightness
💡 Tips
Use sharp cheddar for maximum flavor.
Add spinach or kale for extra greens (add during last 15 minutes).
For thicker soup: mash more potatoes or stir in 1 tbsp oat flour.
For extra protein: stir in shredded chicken at the end.
