Here’s a simple and delicious recipe for Crock Pot Potato Broccoli Cheddar Soup:
Ingredients
- 4 cups broccoli florets (fresh or frozen)
- 4 cups potatoes, peeled and diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 cups sharp cheddar cheese, shredded
- 1 cup heavy cream
- 1 cup milk
- 2 tablespoons butter
- Salt and pepper to taste
- Optional: 1 teaspoon smoked paprika or 1/2 teaspoon cayenne pepper for added flavor
Instructions
- Prepare the Ingredients:
- Peel and dice the potatoes.
- Dice the onion and mince the garlic.
- If using fresh broccoli, cut the florets into bite-sized pieces.
- Combine in the Crock Pot:
- Add the broccoli, potatoes, onion, garlic, and broth to the crock pot.
- Season with salt, pepper, and any optional spices you like (smoked paprika or cayenne pepper).
- Cook:
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes and broccoli are tender.
- Blend the Soup:
- Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend just half of the soup and leave the rest as is.
- Alternatively, you can transfer the soup in batches to a regular blender, blend until smooth, and return to the crock pot.
- Add Cheese and Cream:
- Stir in the shredded cheddar cheese, heavy cream, and milk.
- Add the butter and stir until everything is well combined and the cheese is melted.
- Final Seasoning:
- Taste the soup and adjust seasoning with additional salt and pepper if needed.
- Serve:
- Ladle the soup into bowls and garnish with extra shredded cheddar cheese, a dollop of sour cream, or chopped fresh herbs if desired.
Tips:
- For a thicker soup: Mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to form a slurry, and stir it into the soup after blending, cooking for an additional 10-15 minutes until it thickens.
- For extra flavor: Add a splash of Worcestershire sauce or a dash of hot sauce.
Enjoy your comforting bowl of Potato Broccoli Cheddar Soup!
