Crockpot Potato Broccoli Cheddar Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 cups fresh broccoli florets, cut into bite-sized pieces
02 -
4 cups Yukon Gold potatoes, diced into even cubes
03 -
1 medium onion, diced
04 -
2 carrots, diced
05 -
2 celery stalks, diced
06 -
3-4 cloves garlic, minced
07 -
4 cups chicken broth
08 -
1 cup heavy cream
09 -
3 cups sharp cheddar cheese, freshly grated
10 -
1 teaspoon dried thyme
11 -
Salt and pepper to taste
→ Optional Toppings
12 -
Crispy bacon bits
13 -
Extra shredded cheese
14 -
Sour cream
15 -
Chopped chives or green onions
16 -
Croutons
# Instructions:
01 -
Add diced potatoes, onions, carrots, and celery to crockpot. Season with salt, pepper, and dried thyme.
02 -
Pour in chicken broth, just enough to cover vegetables. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
03 -
In the last hour of cooking, add broccoli florets to keep them bright green and perfectly tender.
04 -
During the final 30 minutes, stir in heavy cream.
05 -
Gradually add freshly shredded cheese, stirring between additions until melted and smooth.
06 -
Adjust seasoning with salt and pepper to taste. Serve hot with desired toppings.
# Notes:
01 -
Don't add cheese too early to prevent separation
02 -
Use freshly grated cheese for smooth texture
03 -
Soup will thicken as it cools