Description
This Crock Pot Broccoli Potato Soup is a creamy, comforting dish loaded with tender vegetables, sharp cheddar cheese, and a rich broth. Perfect for a cozy meal, this slow cooker recipe lets the flavors meld together beautifully with minimal effort, resulting in a thick, hearty soup that’s ideal for chilly days.
Ingredients
Scale
Vegetables
- 1 cup shredded carrots
- 2 stalks celery, diced
- 1 small onion, diced
- 4 cloves garlic, minced
- 4 cups potatoes, peeled and cubed into 1-inch chunks
- 4 cups broccoli florets, chopped
Seasonings & Liquids
- 1 1/2 teaspoons black pepper
- 2 1/2 teaspoons salt
- 4 cups chicken broth
Thickening & Dairy
- 2 cups heavy cream
- 1/4 cup flour
- 2 cups shredded sharp cheddar cheese
Instructions
- Prepare Vegetables: To a 5-6 quart slow cooker, add shredded carrots, diced celery, diced onion, minced garlic, peeled and cubed potatoes, chopped broccoli florets, salt, pepper, and chicken broth. Mix evenly.
- Cook Vegetables: Cover the slow cooker and cook on low for 6 hours or on high for 4 hours until the vegetables are tender and cooked through.
- Mix Cream and Flour: In a small bowl, whisk together the heavy cream and flour until smooth, creating a thickening mixture.
- Add Cream Mixture: Pour the heavy cream and flour mixture into the soup in the slow cooker. Stir well to combine. Cover and cook on high for an additional 30 to 45 minutes, allowing the soup to thicken.
- Add Cheese: When the soup has thickened, stir in the shredded sharp cheddar cheese until it melts completely and blends into the soup.
- Serve: Once the cheese is fully incorporated, the soup is ready to serve. Ladle into bowls and enjoy warm.
Notes
- You can substitute the chicken broth with vegetable broth for a vegetarian version, though the recipe as written is not vegetarian due to the chicken broth.
- For a thicker soup, add a bit more flour mixed into the cream before adding.
- Use sharp cheddar for the best flavor; mild cheddar will result in a less robust taste.
- Adjust salt and pepper to taste depending on dietary preferences.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
