Description
his Crockpot Potato Broccoli Cheddar Soup is a creamy and comforting dish that’s perfect for chilly days. Made with tender potatoes, fresh broccoli, and rich cheddar cheese, all cooked together in a slow cooker for ultimate flavor and convenience. It’s the perfect blend of comfort and ease.
Ingredients
Units
Scale
- 4 medium potatoes, peeled and diced
- 2 cups broccoli florets (fresh or frozen)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme (optional)
- 2 cups shredded cheddar cheese
- 1 cup heavy cream (or whole milk for a lighter version)
- 1 tablespoon olive oil (for sautéing)
Instructions
- In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté for 3-5 minutes, until fragrant and softened.
- Transfer the sautéed onion and garlic to the slow cooker. Add the diced potatoes, broccoli florets, chicken broth, salt, pepper, and dried thyme (if using).
- Cover and cook on low for 6-7 hours, or on high for 3-4 hours, until the potatoes are tender.
- Once the soup is done cooking, use an immersion blender to blend the soup to your desired consistency (smooth or slightly chunky). Alternatively, you can transfer about half of the soup to a blender, blend, and return it to the crockpot.
- Stir in the shredded cheddar cheese and heavy cream, and continue cooking for another 10-15 minutes, until the cheese is melted and the soup is creamy.
- Taste and adjust seasoning as needed with additional salt and pepper.
- Serve hot with extra shredded cheddar cheese and a sprinkle of fresh parsley, if desired.
Notes
- For a thicker soup, you can blend more of the soup until you reach your desired consistency.
- If you prefer a vegetarian version, use vegetable broth instead of chicken broth.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 bowl (1/6 of the recipe)
- Calories: 320
- Sugar: 5g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 45mg