Description
This Crockpot Potato Broccoli Cheddar Soup is a creamy, comforting dish perfect for cozy evenings. Slow-cooked to perfection, it’s loaded with tender potatoes, fresh broccoli, and rich cheddar cheese, making it a hearty and satisfying meal.
Ingredients
Scale
Vegetables
- 4 cups diced potatoes
- 2 cups broccoli florets
- 1 onion, chopped
- 3 cloves garlic, minced
Liquids & Dairy
- 4 cups vegetable broth
- 1 cup shredded cheddar cheese
- 1 cup heavy cream
Seasoning
- Salt and pepper to taste
Instructions
- Prepare the ingredients: Dice the potatoes, chop the onion, mince the garlic, and separate broccoli into florets to get all ingredients ready for cooking.
- Add ingredients to crockpot: Place diced potatoes, broccoli florets, chopped onion, minced garlic, and vegetable broth into the crockpot, ensuring everything is evenly distributed.
- Cook the soup: Set the crockpot to low and cook for 6-8 hours or on high for 3-4 hours until the vegetables are tender and cooked through.
- Blend the soup: Once vegetables are tender, use an immersion blender to blend the soup until smooth and creamy, adjusting the texture to your preference.
- Incorporate cheese and cream: Stir in shredded cheddar cheese and heavy cream thoroughly, allowing the cheese to melt completely and blend flavors.
- Season and serve: Taste the soup and season with salt and pepper as needed, then serve hot for a comforting meal.
Notes
- Use an immersion blender for easy blending directly in the crockpot.
- Adjust thickness by adding more vegetable broth or heavy cream as desired.
- For a richer flavor, use sharp cheddar cheese.
- Can be garnished with extra cheese, croutons, or chopped chives.
- This recipe can be adapted for slower cooking overnight on low for convenience.
