Warm up your kitchen and your soul with this irresistible Slow Cooker Broccoli Cheese and Potato Soup! Perfect for chilly evenings, this creamy, cheesy delight is not just a meal; it's a comforting hug in a bowl. With just 15 minutes of prep time, you can set your slow cooker and let it work its magic while you go about your day. Imagine coming home to the rich aroma of melted cheddar and tender vegetables wafting through your home—it's pure bliss! Ready to discover how to create this delectable dish that serves six? Let’s dive into the recipe that will become a staple in your household!
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 4 cups broccoli florets
- 2 cups potatoes, diced
- 4 cups vegetable broth
- 1 onion, chopped
- 2 cups shredded cheddar cheese
- 1 cup cream
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Rinse and chop the broccoli florets into bite-sized pieces. Peel and dice the potatoes into small cubes. Chop the onion finely.
- In a slow cooker, combine the chopped onion, diced potatoes, and broccoli florets. These vegetables will form the base of your soup.
- Pour in the 4 cups of vegetable broth, ensuring that the vegetables are fully submerged. This will provide the necessary moisture and flavor for the soup.
- Add salt and pepper to taste. Start with a teaspoon of salt and half a teaspoon of pepper, adjusting later as needed.
- Cover the slow cooker with its lid and set it to cook on low for 6 hours. This slow cooking process will allow the flavors to meld together and the vegetables to become tender.
- After 6 hours, check the vegetables for tenderness. If they are soft, proceed to the next step. If not, allow them to cook for an additional 30 minutes.
- Once the vegetables are tender, use an immersion blender to puree the soup to your desired consistency. If you prefer a chunkier soup, blend only half of it, leaving some pieces intact.
- Stir in the 2 cups of shredded cheddar cheese and 1 cup of cream. This will add richness and creaminess to the soup. Mix until the cheese is melted and fully incorporated.
- Taste the soup and adjust seasoning with more salt and pepper if necessary. If the soup is too thick, you can add a little more vegetable broth or cream to reach your desired consistency.
- Once everything is well combined and heated through, ladle the soup into bowls and serve hot. Enjoy your delicious Slow Cooker Broccoli Cheese and Potato Soup!
Tips
- Prep in Advance: To save time, chop your vegetables the night before and store them in the fridge. This way, you can simply toss them into the slow cooker in the morning.
- Choose Fresh Ingredients: Fresh broccoli and potatoes will enhance the flavor and texture of your soup. Look for vibrant green florets and firm potatoes.
- Adjust the Cheese: Feel free to experiment with different types of cheese! A mix of sharp cheddar and creamy Monterey Jack can add a unique twist to the flavor profile.
- Customize Your Consistency: If you prefer a chunkier soup, blend only half of it as suggested. For a smoother texture, blend until completely pureed.
- Season to Taste: Don’t hesitate to adjust the seasoning! After adding the cheese and cream, taste your soup and add more salt, pepper, or even a pinch of garlic powder for extra flavor.
- Garnish for Presentation: Serve your soup with a sprinkle of extra cheese, croutons, or fresh herbs like chives or parsley for a beautiful finishing touch.
- Storage Tips: This soup keeps well in the fridge for up to three days, and it freezes beautifully for up to three months. Just reheat gently on the stove or in the microwave when you’re ready to enjoy it again!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 22g
Protein: 12g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 55mg
