Description
A warm, comforting soup made with potatoes, broccoli, and cheddar cheese, all cooked to perfection in a crockpot.
Ingredients
Scale
- 4 cups (960 ml) diced russet potatoes
- 2 cups (480 ml) fresh broccoli florets
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups (960 ml) vegetable broth
- 2 cups (480 ml) shredded sharp cheddar cheese
- 1 cup (240 ml) heavy cream
- Salt and pepper to taste
Instructions
- Gather all fresh ingredients: Make sure you have potatoes, broccoli, onion, garlic, and broth.
- Prepare the potatoes: Peel and dice the russet potatoes into uniform cubes, about an inch in size.
- Chop the onion: Cut the onion into small pieces to enhance the flavor.
- Mince the garlic: Mince the garlic to release its aromatic oils.
- Prepare the broccoli: Cut the broccoli into bite-sized florets.
- Layer in the crockpot: Start with the diced potatoes, followed by the chopped onions and minced garlic.
- Add the broccoli: Gently fold in the broccoli florets.
- Pour in the broth: Add the vegetable broth, covering all ingredients.
- Season: Add salt and pepper to taste.
- Set the crockpot: Turn on the crockpot to low for 6-8 hours or high for 3-4 hours.
- Blend the soup: Use an immersion blender to blend the soup to your desired consistency.
- Add cheese and cream: Stir in the cheddar cheese and heavy cream until incorporated.
- Simmer: Allow the soup to simmer for an additional 15-20 minutes on low.
- Serve: Ladle the soup into warm bowls and garnish as desired.
Notes
For a vegan version, substitute cheddar cheese with plant-based cheese and use coconut cream instead of heavy cream.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soups
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 70mg