Crockpot Potato Broccoli Cheddar Soup
Crockpot Potato Broccoli Cheddar Soup is a warm and comforting dish perfect for chilly days. It’s creamy, cheesy, and full of veggies. Plus, it’s easy to make in your crockpot!
Servings: 6 servings
Calories: 400kcal
Equipment
- Crockpot
- Immersion Blender
Ingredients
Vegetables
- 4 large Potatoes, peeled and diced
- 2 heads Broccoli, cut into florets
- 1 medium Onion, diced
- 2 cloves Garlic, minced
Broth
- 4 cups Chicken or vegetable broth
Seasonings
- 1 teaspoon Dried thyme
- to taste Salt and pepper
Cream and Cheese
- 1 cup Cream
- 2 cups Sharp cheddar cheese, shredded
- to garnish Extra cheese for garnish
Instructions
- Start by placing the diced potatoes, broccoli florets, onion, and minced garlic into the crockpot.
- Next, pour in the chicken or vegetable broth, making sure to cover the vegetables completely.
- Add the dried thyme, along with salt and pepper to taste.
- Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours until the potatoes and broccoli are tender.
- Once cooked, use an immersion blender to puree the soup until it’s smooth or to your desired consistency.
- Stir in the cream and shredded cheddar cheese, allowing the cheese to melt into the soup for that creamy texture.
- Taste and adjust the seasoning if needed. Serve hot, garnished with extra shredded cheddar cheese.
Notes
- Make sure to cut the vegetables into similar sizes for even cooking. - If you want a thicker soup, add more potatoes or use less broth. - Feel free to add spices or herbs that you enjoy for extra flavor. - You can add cooked bacon bits for a smoky flavor or use different cheeses for variety. - Try adding other vegetables like carrots or cauliflower for an extra twist!
Nutrition
Calories: 400kcal | Fat: 22g