Slow Cooker Broccoli Cheese and Potato Soup Easy Crockpot Recipe from brooklynfarmgirl.com
Description
This slow cooker potato broccoli soup recipe is perfect for those chilly days when you want something warm and comforting. It’s a creamy soup with chunks of potatoes and broccoli that melt in your mouth. The best part? It’s all made in a slow cooker, so you don’t have to spend all day in the kitchen.
Prep Time
The prep time for this soup is minimal. You’ll need about 10-15 minutes to chop the vegetables and get everything into the slow cooker.
Cook Time
The cook time for this soup is about 6-8 hours on low or 4-6 hours on high. It’s a great recipe to make in the morning before work or to let cook all day while you’re out running errands.
Ingredients
- 4 cups of potatoes, chopped - 2 cups of broccoli florets - 1 onion, chopped - 3 cloves of garlic, minced - 4 cups of chicken or vegetable broth - 1 cup of heavy cream - 1 tsp of salt - 1/2 tsp of black pepper - 2 tbsp of butter
1. Add the chopped potatoes, broccoli florets, onion, and garlic to the slow cooker. 2. Pour in the chicken or vegetable broth. 3. Add the salt and black pepper. 4. Stir everything together with a wooden spoon. 5. Cook on low for 6-8 hours or on high for 4-6 hours. 6. Once the vegetables are soft and tender, use an immersion blender to blend everything together until smooth. 7. Stir in the heavy cream and butter. 8. Let the soup cook for an additional 10-15 minutes on low. 9. Serve hot with your favorite toppings.
Notes
- If you don’t have an immersion blender, you can blend the soup in batches in a regular blender. - For a vegetarian version, use vegetable broth instead of chicken broth. - This soup can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- To add some extra flavor, try adding some grated Parmesan cheese to the soup before serving. - If you prefer a chunkier soup, don’t blend everything together completely. Leave some chunks of potato and broccoli for texture. - This soup is perfect for meal prep. Make a big batch on Sunday and enjoy it throughout the week for lunch or dinner.
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