Description
Indulge in the ultimate comfort with this Crockpot Cheesy Broccoli Potato Soup. Perfect for those cold, serene evenings, this soup combines the wholesome goodness of broccoli and potatoes with the creamy richness of cheddar cheese. Ideal for both vegetarians and cheese lovers alike, this recipe promises a comforting bowl that invites you to savor each spoonful.
Ingredients
- 1 teaspoon dried thyme
- 3 cloves garlic, minced
- 1/2 teaspoon black pepper
- 4 cups broccoli florets, chopped
- 4 medium potatoes, peeled and diced
- 1 small onion, finely chopped
- 4 cups vegetable or chicken broth
- 1 teaspoon salt, or to taste
- 1 cup heavy cream or milk
- 2 cups shredded cheddar cheese
- Fresh chives or parsley, chopped for garnish
Step-by-step Directions
1. Prepare the Crockpot
Add the broccoli florets, diced potatoes, chopped onion, minced garlic, broth, thyme, salt, and pepper to the crockpot.
2. Cooking Time
Cover and set to cook on Low for 6-7 hours or on High for 3-4 hours. Ensure the potatoes and broccoli are tender before proceeding to the next step.
3. Blend the Soup
Use an immersion blender to blend the soup directly in the crockpot to your desired consistency. For a thicker texture, you can alternatively blend only half of the soup and mix it back with the chunky half.
4. Add Cream and Cheese
Stir in the heavy cream or milk along with the shredded cheddar cheese. Set the crockpot on Low and continue to cook for another 10-15 minutes, stirring occasionally, until the cheese has fully melted and the soup has reached a creamy consistency.
5. Garnish and Serve
Ladle the soup into bowls and sprinkle chopped chives or parsley over the top for garnish. Serve hot.
Servings & Preparation Time
This recipe serves 6 people. Preparation time is approximately 15 minutes, cooking time is 6-7 hours on Low or 3-4 hours on High in a crockpot.
Tips for Storage & Reheating
- Store leftover soup in the refrigerator in an airtight container for up to 3 days.
- To reheat, pour the soup into a saucepan and warm over medium heat until heated through. Add a little extra milk or broth if the soup has thickened too much upon cooling.
- Freeze the soup in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Conclusion
This Crockpot Cheesy Broccoli Potato Soup is more than just a meal; it’s coziness in a bowl. Whether you are looking to warm up on a chilly winter night or need a simple yet satiating meal, this recipe delivers with its hearty ingredients and layers of flavor. The ease of preparation and the crockpot cooking method make this an unbeatable choice for any day of the week. Enjoy the depths of flavor and the comforting creaminess that this soup brings into your dining experience.
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Crockpot Cheesy Broccoli Potato Soup
- Total Time: 26 minute
- Yield: 6 servings 1x
Description
Indulge in the ultimate comfort with this Crockpot Cheesy Broccoli Potato Soup. Perfect for those cold, serene evenings, this soup combines the wholesome goodness of broccoli and potatoes with the creamy richness of cheddar cheese. Ideal for both vegetarians and cheese lovers alike, this recipe promises a comforting bowl that invites you to savor each spoonful.
Ingredients
- 1 teaspoon dried thyme
- 3 cloves garlic, minced
- 1/2 teaspoon black pepper
- 4 cups broccoli florets, chopped
- 4 medium potatoes, peeled and diced
- 1 small onion, finely chopped
- 4 cups vegetable or chicken broth
- 1 teaspoon salt, or to taste
- 1 cup heavy cream or milk
- 2 cups shredded cheddar cheese
- Fresh chives or parsley, chopped for garnish
Instructions
- Prepare the Crockpot: Add the broccoli florets, diced potatoes, chopped onion, minced garlic, broth, thyme, salt, and pepper to the crockpot.
- Cooking Time: Cover and set to cook on Low for 6-7 hours or on High for 3-4 hours. Ensure the potatoes and broccoli are tender before proceeding to the next step.
- Blend the Soup: Use an immersion blender to blend the soup directly in the crockpot to your desired consistency. For a thicker texture, you can alternatively blend only half of the soup and mix it back with the chunky half.
- Add Cream and Cheese: Stir in the heavy cream or milk along with the shredded cheddar cheese. Set the crockpot on Low and continue to cook for another 10-15 minutes, stirring occasionally, until the cheese has fully melted and the soup has reached a creamy consistency.
- Garnish and Serve: Ladle the soup into bowls and sprinkle chopped chives or parsley over the top for garnish. Serve hot.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on Low or 3-4 hours on High