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Here’s a comforting recipe for Crock Pot Potato Broccoli Cheddar Soup that’s easy to make and perfect for chilly days!
Crock Pot Potato Broccoli Cheddar Soup
Ingredients:
- 4 cups potatoes, peeled and diced (about 4 medium potatoes)
- 2 cups broccoli florets (fresh or frozen)
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 1 cup heavy cream (or half-and-half)
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme (optional)
- Optional toppings: extra cheese, croutons, or chopped green onions
Instructions:
- Prepare the Ingredients:
- In the Crock Pot, combine the diced potatoes, broccoli florets, chopped onion, minced garlic, broth, salt, pepper, and thyme (if using).
- Cook:
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender.
- Blend the Soup:
- Once the potatoes are tender, use an immersion blender to blend the soup to your desired consistency. You can blend it completely smooth or leave some chunks for texture.
- Add Cream and Cheese:
- Stir in the heavy cream and shredded cheddar cheese until melted and well combined. Let it heat through for about 10-15 minutes.
- Serve:
- Ladle the soup into bowls and top with additional cheese, croutons, or green onions if desired.
Tips:
- Make Ahead: This soup can be made a day in advance and reheated. It often tastes even better the next day!
- Thickening: If you prefer a thicker soup, you can mash some of the potatoes with a fork after cooking or add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) before adding the cheese.
Enjoy your delicious and creamy potato broccoli cheddar soup!
