This slow cooker broccoli and Stilton soup is thick, creamy, and full of bold blue cheese flavour. Five ingredients go into the pot potatoes, broccoli, onion, vegetable stock, and Stilton and it cooks without any attention for up to eight hours on low.

The recipe is from Happy Veggie Kitchen by Christine Melanson. Adding potato to the classic broccoli and Stilton combination bulks it out into a proper meal-sized soup and gives the blended base a velvety body without any cream. Christine uses a full 225g of Stilton and found that halving it made the soup too bland, so this isn’t a place to hold back on the cheese.

For a milder version, a strong vintage cheddar works as a direct substitute. Any other good quality blue cheese Gorgonzola or Roquefort also makes an excellent swap if Stilton isn’t available locally.

Slow Cooker Broccoli And Stilton Soup

Recipe by Shili MohamedCourse: SoupsCuisine: BritishDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

4

hours 

Calories

352

kcal

A thick, creamy slow cooker soup with broccoli, potato, and bold Stilton flavour — five ingredients, no pre-cooking, completely hands-off.

Ingredients

• 6 medium potatoes, roughly chopped (peeled or unpeeled)

• 1 large white onion, roughly chopped

• 1 head of broccoli, roughly chopped

• 225g (8oz) Stilton or other strong blue cheese, crumbled

• 2 litres (8 cups) vegetable stock

Directions

• Add the potatoes, onion, and broccoli to the slow cooker. Pour over the vegetable stock.
• Cook on high for 3–4 hours or low for 6–8 hours until the vegetables are completely tender.
• One hour before serving, crumble the Stilton into the slow cooker and stir. Replace the lid.
• After 30 minutes, stir to incorporate the melted cheese, then blitz with a stick blender until smooth.
• Cook for a final 30 minutes, then ladle into bowls and serve.

FAQs

Why does the Stilton go in at the end and not the beginning?

Cheese added at the start of a long slow cook tends to separate and turn grainy as the proteins break down over hours of heat. Adding it for the last hour keeps it smooth and properly incorporated once blended.

Can I use a different cheese?

A strong vintage cheddar works well if Stilton or blue cheese isn’t to your taste. Any good quality blue cheese — such as Gorgonzola or Roquefort — is a direct swap if Stilton is difficult to find outside the UK.

Do I need to peel the potatoes?

No. Christine skips peeling entirely and says it makes no difference — the skins blend in completely. It saves time and the result is identical.

Can I freeze this soup?

Yes. Christine confirms it freezes well and defrosts nicely in the microwave or on the hob. Cool it completely before portioning into freezer tubs.

What size slow cooker does this recipe need?

Christine designed this for a 4.7L / 5 quart pot. Scale the ingredients down proportionally if yours is smaller — the liquid level matters most, so keep it just below the maximum fill line.

What goes well with this soup?

Crusty bread or a warm roll is the natural companion — the soup is rich enough to serve as a full meal. For another blended slow cooker soup in a similar style, slow cooker creamy potato soup follows the same hands-off method. If you’d like something different on the table, slow cooker tomato soup with fresh tomatoes is a lovely contrast to the richness of the Stilton.