🥦🧀 Crock Pot Potato Broccoli Cheddar Soup
🛒 Ingredients (Serves 6)
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4 cups peeled & diced potatoes (Yukon Gold or russet)
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3 cups broccoli florets (fresh or frozen)
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1 small onion, diced
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2 cloves garlic, minced
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4 cups vegetable or chicken broth
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1 teaspoon salt (adjust later)
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½ teaspoon black pepper
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1 teaspoon dried thyme (optional)
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2 tablespoons butter
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2 tablespoons flour
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1½–2 cups shredded sharp cheddar cheese
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1 cup milk or half-and-half
Optional:
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½ cup shredded carrots (adds color & subtle sweetness)
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Pinch paprika for garnish
🕒 Instructions
1️⃣ Load the Crock Pot
Add potatoes, broccoli, onion, garlic, broth, salt, pepper, and thyme.
2️⃣ Cook
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Low: 6–7 hours
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High: 3–4 hours
Cook until potatoes are very tender.
3️⃣ Thicken the Soup
In a small saucepan:
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Melt butter over medium heat.
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Whisk in flour and cook 1–2 minutes (don’t brown).
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Slowly whisk in milk until smooth and slightly thickened.
Stir this mixture into the crock pot.
4️⃣ Blend (Optional but Recommended)
Use an immersion blender to partially blend for a creamy texture while leaving some chunks.
5️⃣ Add Cheese
Stir in shredded cheddar a handful at a time until melted and smooth.
🌟 Tips for the Best Flavor
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Use sharp cheddar for bold taste.
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Add cheese off heat to prevent graininess.
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If too thick, add extra broth.
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If too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in.
🧡 Serving Ideas
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Top with extra cheese, bacon bits, or green onions.
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Serve with crusty bread or in a bread bowl.
If you’d like, I can also give you a lighter version or one without flour (naturally thickened).