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Crock Pot Potato Broccoli Cheddar Soup
Crock Pot Potato Broccoli Cheddar Soup

Crock Pot Potato Broccoli Cheddar Soup
Crock Pot Broccoli-Cheddar Potato Soup: A Cozy Culinary Journey
Crock Pot Potato Broccoli Cheddar Soup
Source
Ingredients:
1
Servings
  • 1
    item
     potatoes (russet or yukon gold), peeled and diced
  • 1
    item
     broccoli florets
  • 1
    item
     onion, diced
  • 1
    item
     garlic, minced
  • 1
    item
     chicken or vegetable broth
  • 1
    item
     milk or heavy cream
  • 1
    item
     shredded cheddar cheese
  • 1
    item
     salt and pepper
  • 1
    item
     olive oil or butter
Crock Pot Potato Broccoli Cheddar Soup
Instructions:
  1. Heat olive oil or butter in a skillet over medium heat. Add diced onions and minced garlic, sautéing until softened and fragrant.
  2. Transfer the sautéed onions and garlic to the crock pot. Add diced potatoes and chicken or vegetable broth, seasoning with salt and pepper to taste.
  3. Cover and cook on low heat for 6-8 hours or high heat for 3-4 hours, or until the potatoes are tender and easily pierced with a fork.
  4. About 30 minutes before serving, add broccoli florets to the crock pot, stirring gently to incorporate. Cover and continue cooking until the broccoli is tender but still vibrant green.
  5. Stir in milk or heavy cream and shredded cheddar cheese, allowing the cheese to melt into the soup. Adjust seasoning as needed.
  6. Serve the Crock Pot Broccoli-Cheddar Potato Soup hot, garnished with optional toppings such as crumbled bacon, sliced green onions, or a dollop of sour cream.
  • 1
    item
     potatoes (russet or yukon gold), peeled and diced
  • 1
    item
     broccoli florets
  • 1
    item
     onion, diced
  • 1
    item
     garlic, minced
  • 1
    item
     chicken or vegetable broth
  • 1
    item
     milk or heavy cream
  • 1
    item
     shredded cheddar cheese
  • 1
    item
     salt and pepper
  • 1
    item
     olive oil or butter
1
Servings
0

Heat olive oil or butter in a skillet over medium heat. Add diced onions and minced garlic, sautéing until softened and fragrant.

Transfer the sautéed onions and garlic to the crock pot. Add diced potatoes and chicken or vegetable broth, seasoning with salt and pepper to taste.

Cover and cook on low heat for 6-8 hours or high heat for 3-4 hours, or until the potatoes are tender and easily pierced with a fork.

About 30 minutes before serving, add broccoli florets to the crock pot, stirring gently to incorporate. Cover and continue cooking until the broccoli is tender but still vibrant green.

Stir in milk or heavy cream and shredded cheddar cheese, allowing the cheese to melt into the soup. Adjust seasoning as needed.

Serve the Crock Pot Broccoli-Cheddar Potato Soup hot, garnished with optional toppings such as crumbled bacon, sliced green onions, or a dollop of sour cream.

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