Description
Indulge in the warmth of a creamy bowl of Potato Broccoli Cheddar Soup—a comforting classic that brings together hearty vegetables and melted cheddar cheese in every spoonful. The blend of tender potatoes and fresh broccoli creates a wholesome base that’s both filling and flavorful. Perfectly suited for chilly nights, this soup is made even easier in the crockpot, allowing all the flavors to meld over several hours. It’s a crowd-pleaser for family meals, cozy gatherings, or even a solo night in. Top with fresh chives or a sprinkle of extra cheese for an irresistible finishing touch that’ll have everyone asking for seconds.
Ingredients
Units
Scale
- 4 cups broccoli florets
- 4 medium russet potatoes, peeled and diced
- 1 small onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 1/2 cups shredded sharp cheddar cheese
- 1 cup heavy cream
- Salt and pepper, to taste
- Fresh chives, chopped (optional for garnish)
Instructions
- In a crockpot, combine broccoli, diced potatoes, chopped onion, and minced garlic.
- Pour vegetable broth over the vegetables, stirring gently to combine.
- Cover and cook on low for 6-7 hours, or until potatoes and broccoli are very tender.
- Once cooked, use an immersion blender to blend the soup to your desired consistency—smooth or slightly chunky.
- Stir in shredded cheddar cheese and heavy cream, mixing until the cheese is melted and the soup is creamy.
- Season with salt and pepper to taste.
- Serve warm, garnished with fresh chopped chives, if desired.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours