Name: Crockpot Potato Broccoli Cheddar Soup Recipe
Ingredients: Russet Potatoes: 4 large, peeled and diced – Potatoes provide the creamy base for the soup.; Broccoli Florets: 4 cups – Adds freshness, color, and nutrients.; Cheddar Cheese: 2 cups, shredded – For a rich, creamy texture.; Heavy Cream: 1 cup – Gives the soup its velvety consistency.; Milk: 1 1/2 cups – Balances the richness of the cream.; Chicken or Vegetable Broth: 4 cups – The base for the soup’s savory flavor.; Butter: 3 tablespoons – Adds richness to the sautéed vegetables.; Onion: 1 medium, chopped – Provides a savory depth of flavor.; Garlic: 3 cloves, minced – Adds aromatic flavor.; Salt and Pepper: To taste – Enhances the flavor of the soup.; Fresh Parsley: For garnish – Adds freshness and color.

Description

Make a rich and Creamy Crockpot Potato Broccoli Cheddar Soup with potatoes, broccoli, and cheddar cheese. Perfect for cold weather!

Ingredients

Russet Potatoes: 4 large, peeled and diced – Potatoes provide the creamy base for the soup.
Broccoli Florets: 4 cups – Adds freshness, color, and nutrients.
Cheddar Cheese: 2 cups, shredded – For a rich, creamy texture.
Heavy Cream: 1 cup – Gives the soup its velvety consistency.
Milk: 1 1/2 cups – Balances the richness of the cream.
Chicken or Vegetable Broth: 4 cups – The base for the soup’s savory flavor.
Butter: 3 tablespoons – Adds richness to the sautéed vegetables.
Onion: 1 medium, chopped – Provides a savory depth of flavor.
Garlic: 3 cloves, minced – Adds aromatic flavor.
Salt and Pepper: To taste – Enhances the flavor of the soup.
Fresh Parsley: For garnish – Adds freshness and color.

Instructions

Prepare the Aromatics: In a large sauté pan, melt 3 tablespoons of butter over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent. Add the garlic and cook for another 1-2 minutes until fragrant.
Combine Ingredients in the Crockpot: Transfer the sautéed onions and garlic to the Crockpot. Add the diced potatoes, broccoli florets, chicken or vegetable broth, and salt and pepper to taste. Stir to combine.
Cook the Soup: Cover the Crockpot and cook on low for 6-7 hours, or on high for 3-4 hours, until the potatoes are tender and the flavors have melded together.
Add Cream and Cheese: About 30 minutes before serving, add the heavy cream and shredded cheddar cheese. Stir until the cheese has melted and the soup is creamy. Taste the soup and adjust seasoning with salt and pepper as needed.
Optional Blending: If you prefer a smoother soup, use an immersion blender to blend a portion of the soup directly in the Crockpot. Alternatively, transfer about 2 cups of the soup to a blender, blend until smooth, and return it to the Crockpot.
Serve: Once the soup is ready, ladle it into bowls and garnish with fresh parsley. Serve with crusty bread or crackers for the perfect meal.