Easy Crockpot Broccoli Potato Cheese Soup
This is the soup you make when winter refuses to mind its own business and you need something creamy, cheesy, and too good to share. Broccoli, potatoes, cheddar, and cream cheese team up to create a bowl so comforting it practically tucks you in.
EQUIPMENT (PAID LINKS)
- Slow cooker
- Immersion blender
Ingredients
- 2 medium russet potatoes diced (about 3 cups)
- 4 cups fresh broccoli florets about 1 head
- 1 yellow onion diced (about 1 cup)
- 2 garlic cloves minced
- 1 medium carrot chopped (about ½ cup)
- 1 bay leaf
- 4 cups vegetable or chicken broth
- 1 teaspoon dried thyme
- 8 ounces full-fat cream cheese cut into chunks
- Salt and pepper to taste
- 2 cups freshly shredded cheddar cheese
Instructions
- Load the Slow Cooker: Add the potatoes, broccoli, onion, garlic, carrot, bay leaf, broth, thyme, cream cheese, salt, and pepper to the slow cooker. Stir to combine.2 medium russet potatoes, 4 cups fresh broccoli florets, 1 yellow onion, 2 garlic cloves, 1 medium carrot, 1 bay leaf, 4 cups vegetable or chicken broth, 1 teaspoon dried thyme, 8 ounces full-fat cream cheese, Salt and pepper to taste
- Cook the Base: Cover and cook on high for 4 hours or on low for 6 to 8 hours until the vegetables are soft and the cream cheese has fully melted into the broth.
- Blend to Your Liking: Remove the bay leaf. Use an immersion blender to puree some or all of the soup depending on how thick or smooth you want it.
- Melt the Cheese: Add the shredded cheddar to the soup. Cover and cook for about 15 minutes, or until the cheese melts completely.2 cups freshly shredded cheddar cheese
- Serve: Ladle the soup into bowls and enjoy warm.