That sounds delicious! A slow cooker potato broccoli cheddar soup would be so comforting. Here’s a simple recipe to make it:
Slow Cooker Potato Broccoli Cheddar Soup
Ingredients:
- 4 medium potatoes, peeled and diced
- 1 small onion, chopped
- 3 cups broccoli florets (fresh or frozen)
- 4 cups chicken or vegetable broth
- 2 cups milk (or half-and-half for a creamier texture)
- 2 cups shredded sharp cheddar cheese
- 2 tbsp butter
- 2 tbsp flour (for thickening)
- Salt and pepper to taste
- Optional: garlic powder, onion powder, or any seasonings you like
Instructions:
- Prepare the Vegetables:
- Peel and dice the potatoes.
- Chop the onion and prepare the broccoli florets.
- Layer in the Slow Cooker:
- Add the diced potatoes, chopped onion, and broccoli to the slow cooker.
- Add Liquids:
- Pour in the chicken or vegetable broth and the milk. Stir everything together.
- Cook:
- Set the slow cooker to low and cook for 6-7 hours, or on high for about 3-4 hours. The potatoes should be tender when done.
- Thicken the Soup:
- In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to make a roux.
- Slowly whisk in a bit of the hot broth from the slow cooker to create a smooth paste, then add this mixture back into the slow cooker.
- Finish the Soup:
- Once the soup has thickened, stir in the shredded cheddar cheese until fully melted and incorporated. Season with salt and pepper to taste.
- Serve:
- Ladle the soup into bowls and enjoy!
You can top it with extra shredded cheese, bacon bits, or green onions if you’d like! What do you think? Does this recipe work for you, or are you looking for something a little different?
