Homemade Cheesy Potato Broccoli Soup in the Slow Cooker
A comforting and satisfying soup that combines creamy textures and hearty flavors, perfect for weeknight meals or family gatherings.
Equipment
- Slow Cooker
- Skillet
- Immersion Blender
Ingredients
Ingredients
- 4 cups Potatoes, peeled and diced Yukon Gold or Russet recommended.
- 2 cups Fresh broccoli florets
- 1 medium Onion, diced
- 4 cloves Garlic, minced
- 4 cups Low-sodium vegetable broth
- 2 cups Shredded sharp cheddar cheese
- 1 cup Heavy cream
- to taste Salt
- to taste Pepper
- optional Toppings (chives, additional cheese, croutons) For garnish.
Instructions
- Gather all your ingredients. Peel and dice the potatoes into uniform pieces.
- Cut the broccoli into small florets.
- In a skillet, heat olive oil and sauté the diced onion until translucent.
- Add minced garlic to the skillet and sauté for an additional 1-2 minutes.
- Transfer the onion and garlic mixture to the slow cooker.
- Add the diced potatoes and broccoli to the slow cooker and stir to combine.
- Pour in the vegetable broth, ensuring all ingredients are submerged.
- Season with salt and pepper to taste.
- Cover and cook on low for 6-7 hours or high for 3-4 hours.
- Check the tenderness of the potatoes and broccoli before blending.
- Use an immersion blender to puree the soup to your desired consistency.
- Add heavy cream and stir to combine.
- Gradually add shredded cheddar cheese, stirring until melted.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with optional toppings.
Notes
This soup can be stored in the refrigerator for up to three days or frozen for up to three months.