Description
A creamy and cheesy soup made with potatoes and broccoli, perfect for chilly weather.
Ingredients
Scale
- 4 cups diced potatoes 🥔
- 4 cups fresh broccoli florets 🥦
- 1 medium onion, chopped 🧅
- 3 cloves garlic, minced 🧄
- 4 cups vegetable broth or chicken broth 🍲
- 1 cup shredded sharp cheddar cheese 🧀
- 1 cup heavy cream or half-and-half 🥛
- 1 tsp salt 🧂
- 1/2 tsp black pepper 🧂
- 1/2 tsp paprika (optional) 🌶️
- 1/2 tsp cayenne pepper (optional) 🌶️
- 1 cup cooked bacon bits (optional) 🥓
- Fresh herbs like thyme or parsley (optional) 🌿
- 1/2 cup of diced carrots (optional) 🥕
Instructions
- Prepare the vegetables by washing, peeling, and dicing the potatoes, cutting the broccoli into florets, and chopping the onion and garlic.
- Combine the diced potatoes, broccoli florets, chopped onion, minced garlic, and broth in the Crock Pot. Add salt, black pepper, and paprika if using, and stir gently.
- Cover the Crock Pot and cook on low for 6-8 hours or on high for 3-4 hours.
- After cooking, blend the soup to your desired consistency using an immersion blender.
- Stir in the heavy cream or half-and-half and shredded cheddar cheese until melted and well combined. Adjust seasoning if needed.
Notes
- For a vegan version, replace heavy cream with coconut milk and use vegan cheese.
- Feel free to customize with additional vegetables or spices to suit your taste.
- Store leftovers in airtight containers in the refrigerator for up to 3-4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg
Keywords: Crock Pot, Potato, Broccoli, Cheddar, Soup, Comfort Food