Slow Cooker Potato Broccoli Cheddar Soup

Byzitouni

🕒 The Details

  • Prep time: 15 mins 🔪
  • Cook time: 4-6 hours (Low) or 3 hours (High) ⏲️
  • Servings: 6 bowls of pure comfort 🥣

🛒 What You’ll Need

  • 6 medium Russet or Yukon Gold potatoes (peeled and diced) 🥔
  • 2 cups Fresh broccoli florets (chopped small) 🥦
  • 1 small Onion, finely diced 🧅
  • 2 cloves Garlic, minced 🧄
  • 4 cups Chicken or vegetable broth 🍲
  • 2 cups Sharp Cheddar cheese, shredded 🧀
  • 1 cup Heavy cream or half-and-half 🥛
  • 4 tbsp Butter 🧈
  • Salt & Pepper to taste 🧂
  • Optional: Crispy bacon bits or green onions for topping! 🥓🌿

👩‍🍳 Let’s Get Cooking!

  1. The Base: Add your diced potatoes, onion, garlic, and broth into the slow cooker. Season with salt and pepper. 🥔🧅
  2. Slow & Steady: Cover and cook on LOW for 6 hours or HIGH for 3-4 hours until the potatoes are fork-tender. ⏲️
  3. Mash it Up: For a creamier soup, use a potato masher or immersion blender to break up some of the potatoes right in the pot. Leave some chunks if you like it chunky! 🥣✨
  4. Add the Green: Stir in the chopped broccoli and butter. Cover and cook for another 20-30 minutes until the broccoli is tender. 🥦
  5. The Finish: Stir in the heavy cream and shredded cheddar cheese. Keep stirring until that cheese is completely melted and the soup is silky smooth. 🧀🤤
  6. Serve: Ladle into bowls and top with extra cheese, bacon, or a dollop of sour cream! 🥣🥓

💡 Pro-Tip:

Serve this in a toasted bread bowl for the ultimate restaurant-style experience at home! 🥖🥘

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