Crock Pot Potato Broccoli Cheddar Soup

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Introduction

This Crock Pot Potato Broccoli Cheddar Soup is a creamy, comforting dish that’s perfect for chilly days. Made with tender potatoes, fresh broccoli, and rich cheddar cheese, this soup is easy to prepare and packed with flavor. Simply throw the ingredients in the slow cooker, and let it do the work for you. It’s a delicious, hearty meal that the whole family will love!

Ingredients Quantity

  • Potatoes: 4 medium, peeled and diced
  • Broccoli: 4 cups, chopped into florets (fresh or frozen)
  • Carrots: 2 medium, diced
  • Onion: 1 medium, chopped
  • Garlic: 3 cloves, minced
  • Vegetable broth: 4 cups (960ml)
  • Heavy cream or milk: 1 cup (240ml)
  • Cheddar cheese: 2 cups (225g), shredded (plus extra for topping)
  • Salt: 1 teaspoon (or to taste)
  • Black pepper: ½ teaspoon (or to taste)
  • Paprika: ½ teaspoon (optional)
  • Olive oil or butter: 1 tablespoon (optional)
  • Cornstarch: 2 tablespoons (optional, for thickening)
  • Fresh parsley: For garnish (optional)

Instructions

1. Prepare the Vegetables

  • Peel and dice the potatoes, and chop the broccoli into florets. Dice the carrots and onion, and mince the garlic.

2. Combine Ingredients in the Crock Pot

  • In a crock pot, add the diced potatoes, chopped broccoli, diced carrots, chopped onion, minced garlic, vegetable broth, salt, pepper, and paprika. If using, add olive oil or butter for extra richness. Stir to combine.

3. Cook on Low

  • Cover the crock pot and cook on low for 6-8 hours, or on high for 3-4 hours, until the vegetables are tender.

4. Blend the Soup

  • Once the vegetables are tender, use an immersion blender to puree the soup to your desired consistency. If you prefer a chunkier soup, blend only half and leave the rest as is. Alternatively, you can transfer the soup in batches to a regular blender.

5. Add Cream and Cheese

  • Stir in the heavy cream or milk and shredded cheddar cheese until the cheese is melted and the soup is creamy. If you want a thicker soup, mix the cornstarch with a little water to create a slurry, and stir it in, cooking for an additional 10-15 minutes until thickened.

6. Serve

  • Ladle the soup into bowls, and top with extra cheddar cheese and fresh parsley if desired. Serve hot with crusty bread or crackers.

Tips for Success

  • Cheese Choices: Feel free to use sharp cheddar for more flavor or mix in other cheeses like Monterey Jack or Gruyère.
  • Vegetable Variations: Add other vegetables like cauliflower or bell peppers for more nutrition and flavor.
  • Make It Vegan: Substitute heavy cream with coconut milk or a plant-based cream, and use dairy-free cheese.

Recommendations

  • Serving Suggestions: Pair this soup with a fresh salad or a side of garlic bread for a complete meal.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave, adding a little broth or milk if it thickens too much.

This Crock Pot Potato Broccoli Cheddar Soup is creamy, cheesy, and loaded with wholesome vegetables—making it a perfect comfort food for any day of the week! 🥦🧀🥔

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