Crock Pot Broccoli Cheddar Potato Soup
Two comfort classics in one bowl: broccoli cheddar soup meets loaded potato soup. Creamy, cheesy and loaded with veggies.
- Prep Time: 15 minutes
- Cook Time: 5-6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Ingredients
Scale
- 1 1/2 lbs (680 g) Yukon Gold potatoes, peeled and diced
- 4 cups (350 g) broccoli florets, chopped small
- 1 medium onion, diced
- 2 carrots, finely diced
- 3 cloves garlic, minced
- 4 cups (960 ml) chicken or vegetable broth
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp ground nutmeg
- Salt and pepper, to taste
- 1/4 cup (57 g) butter
- 1/4 cup (30 g) all-purpose flour
- 2 cups (480 ml) half-and-half
- 2 1/2 cups (250 g) sharp cheddar cheese, shredded
- Toppings: crispy turkey bacon, shredded cheddar, small broccoli florets
Instructions
- Add potatoes, onion, carrots, garlic, broth and seasonings to the crock pot. Cover and cook on LOW 4-5 hours or HIGH 2 1/2 hours.
- Add the broccoli, cover and cook 1 more hour on LOW (30 minutes on HIGH) until tender.
- Meanwhile melt butter in a saucepan, whisk in flour, cook 1 minute, then whisk in half-and-half until thick and smooth.
- Stir the cream mixture into the soup. Use an immersion blender to pulse a few times for a thick but chunky texture.
- Add the cheddar a handful at a time, stirring until melted.
- Season to taste and serve with turkey bacon and extra cheese.
Notes
Shred your own cheddar from a block; pre-shredded cheese can make the soup grainy.
Find it online: https://munchtwist.com/crock-pot-broccoli-cheddar-potato-soup/