Description
Indulge in a cozy and comforting bowl of Crockpot Potato Broccoli Cheddar Soup. This hearty soup is creamy, flavorful, and perfect for a chilly day.
Ingredients
Scale
Potato Broccoli Cheddar Soup:
- 4 cups russet potatoes, peeled and diced
- 3 cups broccoli florets, chopped
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- 2 tablespoons unsalted butter
Instructions
- Add Ingredients to Crockpot: Combine potatoes, broccoli, onion, garlic, broth, paprika, thyme, salt, and pepper in the crockpot.
- Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours until vegetables are tender.
- Blend Soup: Use an immersion blender to partially puree the soup for desired texture.
- Add Dairy and Cheese: Stir in milk, cream, and butter. Gradually add cheddar, stirring until melted.
- Finalize: Cook for an additional 15-20 minutes on low. Adjust seasoning and serve.
Notes
- For a thicker soup, mash some of the potatoes before adding dairy.
- You can use half-and-half instead of milk and cream.
- Enhance with red pepper flakes for a hint of heat.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 340
- Sugar: 5g
- Sodium: 610mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 60mg
