Recipes

Rachel Johnson, Contributor

Slow Cooker Cheesy Broccoli Chowder

Let this soup cook low and slow all day.

MAKES: 6-8 servings

TOTAL TIME: 5-6 hours

INGREDIENTS:

1 1/2 pounds baby potatoes

1 pound frozen broccoli florets

4 cups unsalted chicken broth

1 medium onion, chopped

2 tablespoons unsalted butter

1 1/2 teaspoons kosher salt

1/2 teaspoon ground black pepper

3/4 cup half-and-half or heavy cream

1 cup shredded cheddar cheese, plus more for garnish

1/2 cup sour cream, plus more for topping

3 green onions, chopped

PREPARATION AND COOKING:

1. In a slow cooker, combine potatoes, broccoli, chicken broth, onion, butter, salt and black pepper; cover with lid.

2. Cook on high until potatoes are extremely soft (about 4 to 5 hours).

3. Stir in half-and-half, cheese and sour cream.

4. Use a potato masher to mash soup to your desired consistency. Add 1 to 2 cups water if soup is too thick.

5. Add additional cheddar cheese and sour cream to soup; top with green onions.

**

-- Follow Rachel on Instagram @racheltherecipe

[PF_0526]

(c) Copyright 2026 DTN, LLC. All rights reserved.