Crockpot Potato & Broccoli Cheddar Soup
This creamy and comforting Crockpot Potato & Broccoli Cheddar Soup is perfect for chilly days. It's easy to prepare, packed with vegetables, and has a rich cheesy flavor. Let your slow cooker do the work while you enjoy the delicious aroma wafting through your kitchen!
Equipment
- 1 Crockpot (slow cooker)
- 1 Measuring cups
- 1 Measuring spoons
- 1 Peeler
- 1 Cutting board
- 1 Stirring spoon
- 1 Immersion blender
Ingredients
- 4 medium potatoes, peeled and diced About 2 lbs.
- 4 cups fresh broccoli florets About 1 lb.
- 1 medium onion, chopped
- 3 cups vegetable broth
- 1 cup milk Can substitute with heavy cream for a richer flavor.
- 1 cup shredded cheddar cheese Garnish with extra cheddar cheese if desired.
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon paprika
- 2 tablespoons butter Cut into small pieces.
Instructions
- Begin by preparing your ingredients. Peel and dice the potatoes, chop the onion, and mince the garlic.
- In the crockpot, combine the diced potatoes, broccoli florets, chopped onion, minced garlic, vegetable broth, salt, black pepper, and paprika.
- Cut the butter into small pieces and add it to the crockpot. Stir all the ingredients together until well mixed.
- Cover the crockpot and cook on low for 6 hours, or until the potatoes and broccoli are tender.
- Once cooked, stir in the milk and shredded cheddar cheese. Mix well until the cheese is melted and the soup is creamy.
- Use an immersion blender to blend the soup slightly, leaving some chunks for texture. If you don't have an immersion blender, carefully transfer half of the soup to a regular blender and blend until smooth, then return it to the crockpot.
- Serve hot, garnished with extra cheddar cheese if desired.
Notes
For a richer flavor, you can substitute milk with heavy cream.
Feel free to add other vegetables like carrots or cauliflower for added variety.
This soup can be stored in the refrigerator for up to 3 days, or frozen for longer storage.