Description
A creamy and comforting slow cooker soup made with broccoli, cheddar cheese, and potatoes.
Ingredients
Scale
- 1 C carrots, chopped
- 1/2 C celery, chopped
- 1 1/4 C yellow onion, chopped
- 4 cloves garlic, minced
- 3 1/2 C potatoes, peeled, cubed into small pieces
- 4 C broccoli florets, chopped
- 1 1/2 tsp dried thyme
- 1 1/2 tsp ground white pepper, or black pepper
- 2 1/2 tsp salt
- 4 1/2 C chicken broth
- 1 1/2 C heavy cream
- 1/4 C all purpose flour
- 8 oz Colby cheddar cheese, freshly shredded
Instructions
- Prepare vegetables as directed in the ingredient list.
- Add all prepared vegetables, seasoning and broth to the bowl of a 6-quart slow cooker.
- Cover and cook on high for 4 hours.
- When initial cook time is up, in small batches, sprinkle shredded cheese over warm soup.
- Stir gently to distribute and melt.
- Whisk together heavy cream and flour.
- Pour into slow cooker.
- Stir gently to combine.
- Return lid and continue cooking for an additional 30-45 minutes.
- Serve warm.
Notes
- Recipe serves roughly 5-10, depending on portion size.
- Gluten free option: Substitute 2 tablespoons cornstarch for the flour.
- Prep Time: 15 minutes
- Cook Time: 4 hours 45 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 950mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 70mg
Keywords: Broccoli Cheddar Potato Soup, Slow Cooker Soup, Creamy Soup