Crockpot Potato Broccoli Cheddar Soup
This comforting and creamy Crockpot Potato Broccoli Cheddar Soup is a perfect dish for chilly days. Packed with nutritious broccoli and hearty potatoes, this slow-cooked meal is rich in flavor and incredibly easy to make.
Equipment
- 1 Crockpot
- 1 Chopping knife
- 1 Cutting board
- 1 Measuring cups
- 1 Measuring spoons
- 1 Stirring spoon
- 1 Blender For pureeing the soup
Ingredients
- 4 medium potatoes peeled and cubed (about 2 lbs)
- 4 cups broccoli florets fresh or frozen
- 1 medium onion diced
- 3 cloves garlic minced
- 4 cups vegetable broth
- 2 cups shredded sharp cheddar cheese can use mild cheddar as well
- 1 cup milk or heavy cream for a richer texture
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 2 tablespoons olive oil
- to taste croutons for serving (optional)
Instructions
- Start by peeling and cubing the potatoes. Dice the onion and mince the garlic.
- In your crockpot, add the cubed potatoes, broccoli florets, diced onion, and minced garlic.
- Pour in the vegetable broth to cover the vegetables. Stir in the salt, black pepper, and dried thyme.
- Drizzle the olive oil over the mixture and give it another gentle stir to combine all the ingredients.
- Cover the crockpot and cook on low for 6 hours, or until the potatoes are tender.
- After 6 hours, once the vegetables are tender, use a blender to puree the soup until you reach your desired consistency.
- Stir in the shredded cheddar cheese and milk. Allow it to cook on low for an additional 15-20 minutes, just until the cheese melts completely and the soup is creamy.
- Taste and adjust seasoning if necessary before serving.
- Serve hot, optionally topped with croutons for added crunch.
Notes
You can use sharp or mild cheddar depending on your preference.
Feel free to add other vegetables like carrots or celery for extra flavor and nutrition.
This soup can be stored in the refrigerator for up to 3 days, and it freezes well for longer storage.