This Crock Pot Potato Broccoli Cheddar Soup is the ultimate comfort food, combining hearty potatoes, fresh broccoli, and creamy cheddar cheese in one rich and satisfying bowl. Perfect for chilly nights or when you need a simple, hands-off dinner, this soup is a winner. The slow cooker does all the work, leaving you with a deliciously smooth and flavorful soup that’s perfect for cozy evenings with family or friends.
Ingredients:
- 4 medium-sized russet potatoes, peeled and diced
- 2 cups broccoli florets (fresh or frozen)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken or vegetable broth
- 1 cup half-and-half (or heavy cream for a richer taste)
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt (adjust to taste)
- 1 tablespoon olive oil or butter
- 1 tablespoon cornstarch (optional, for thickening)
- Chopped green onions or parsley for garnish (optional)
Instructions:
- Prepare the Crock Pot:
- In your slow cooker, combine the diced potatoes, chopped onion, garlic, and broccoli florets. These ingredients will be the base for your soup, creating a hearty texture and fresh flavor.
- Add Broth and Seasonings:
- Pour in the chicken or vegetable broth, ensuring the ingredients are covered. Stir in the thyme, black pepper, and salt. Add olive oil or butter to enrich the flavor and make the soup creamy.
- Slow Cook:
- Set your Crock Pot to low and let the ingredients cook for 6-7 hours, or on high for 3-4 hours. The potatoes should become tender, and the flavors will meld together beautifully.
- Blend the Soup (Optional):
- Once the soup is done cooking, you can either use an immersion blender to puree the soup to your desired consistency or mash the potatoes directly in the slow cooker if you prefer a chunkier texture.
- Make it Creamy:
- Add the half-and-half or heavy cream to the soup and stir until it’s well combined. If you prefer a thicker soup, dissolve the cornstarch in a small amount of cold water and stir it into the soup. Let the soup simmer for an additional 10-15 minutes to thicken.
- Cheese It Up:
- Gradually add the shredded cheddar cheese to the soup, stirring constantly until it melts completely, creating a rich, creamy, cheesy base.
- Serve:
- Ladle the soup into bowls, garnish with chopped green onions or parsley, and serve hot. This soup pairs wonderfully with crusty bread or a fresh salad.
- Enjoy:
- Sit back, relax, and enjoy your bowl of this warm, comforting, and cheesy Crock Pot Potato Broccoli Cheddar Soup!