Crock Pot Potato Broccoli Cheddar Soup
Hearty, comforting soup filled with tender potatoes, broccoli, and a rich, cheesy flavor!
Ingredients:
- 4 medium potatoes, peeled and diced
- 4 cups broccoli florets (fresh or frozen)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 1 cup shredded cheddar cheese (plus extra for garnish)
- 1 cup heavy cream (or milk for a lighter version)
- 1 teaspoon salt (to taste)
- 1/2 teaspoon black pepper (to taste)
- 1/2 teaspoon paprika (optional)
- 1 tablespoon olive oil (optional, for sautéing onions and garlic)
Instructions:
1. Start by peeling and dicing the potatoes, chopping the onion, and mincing the garlic.
2. If you’re using fresh broccoli, cut it into florets.
3. In a skillet, heat olive oil over medium heat.
4. Add the chopped onion and garlic, sautéing for about 3-5 minutes until they are softened and fragrant. This step adds extra flavor but can be skipped if you’re short on time.
5. Place the diced potatoes, broccoli florets, sautéed onion and garlic (if you did), vegetable broth, salt, pepper, and paprika into the crockpot.
6. Stir well to combine.
7. Cover the crockpot and cook on low for about 6-7 hours or on high for 3-4 hours, until the potatoes are tender.
8. Once cooked, you can use an immersion blender to puree the soup to your desired consistency. If you prefer a chunkier soup, you can skip this step.
9. Stir in the shredded cheddar cheese and heavy cream.
10. Let it cook for an additional 15-20 minutes on low, stirring occasionally, until the cheese is melted and the soup is creamy.
11. Taste the soup and adjust the seasoning if necessary.
12. Serve hot, garnished with extra shredded cheddar cheese if desired.
Enjoy your Crock Pot Potato Broccoli Cheddar Soup!