Slow Cooker Cheesy Broccoli Potato Soup
Slow Cooker Cheesy Broccoli Potato Soup is the ultimate bowl of creamy, cheesy deliciousness! This scrumptious slow cooker soup is loaded with vegetables that can either be left chunky or puréed smooth. The best way to warm up on a chilly winter day!
Equipment
- 5 quart slow cooker
Ingredients
- 2 medium russet potatoes diced
- 4 cups fresh broccoli florets approx. 1 head of broccoli
- 1 yellow onion diced
- 2 garlic cloves minced
- 1 carrot chopped
- 1 bay leaf
- 4 cups vegetable broth or chicken broth
- 1 teaspoon dried thyme
- 8 ounces full fat cream cheese
- salt & pepper to taste
- 2 cups shredded cheddar pre-shredded, bagged cheese from the store doesn't melt as well as freshly shredded cheese from a block
Instructions
- To a slow cooker, add all of the ingredients EXCEPT for the shredded cheese. Cook on high for 4 hours or low for 6-8 hours.
- Remove bay leaf. Puree soup with an immersion blender to your desired consistency. I like some chunks, so I puree only some of the soup. Add the shredded cheddar cheese, put lid back on slow cooker and cook for 15 minutes or until the cheese has melted. Enjoy!
Notes
- I always recommend using full fat dairy when cooking. Reduced fat products don't melt as nicely.
- Keep leftovers in an air-tight container in the fridge and use within 4 days.
- Because of the dairy in this soup, it won't freeze well.
Tried this recipe?Let us know how it was!