Slow Cooker Potato Broccoli Cheddar Soup

Description

This Slow Cooker Potato Broccoli Cheddar Soup is the ultimate cozy comfort food. Packed with tender potatoes, fresh broccoli, carrots, onions, and rich cheddar cheese, it’s creamy, hearty, and full of flavor. The slow cooker does all the work, making it a fuss-free meal perfect for chilly days. Serve it with crusty bread or a light salad for a wholesome lunch or dinner.

Ingredients for Slow Cooker Potato Broccoli Cheddar Soup

• 4 medium russet potatoes, peeled and diced

• 4 cups broccoli florets (fresh or frozen)

• 1 medium carrot, grated or finely chopped

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 4 cups chicken or vegetable broth

• 1 ½ cups whole milk (or half-and-half for creamier texture)

• 2 cups sharp cheddar cheese, shredded

• 2 tbsp butter

• 2 tbsp all-purpose flour (optional, for thickening)

• ½ tsp paprika (optional)

• ½ tsp dried thyme (optional)

• Salt and black pepper, to taste

Instructions

1. Prepare the Base:

   • Add potatoes, broccoli, carrots, onion, garlic, and broth into your slow cooker.

   • Season with salt, pepper, paprika, and thyme.

2. Cook Slowly:

   • Cover and cook on low for 6–7 hours or high for 3–4 hours, until potatoes and broccoli are tender.

3. Thicken the Soup (Optional):

   • In a small saucepan, melt butter, whisk in flour, and cook for 1 minute. Slowly whisk in milk until thickened, then stir into the slow cooker.

4. Add Cheese:

   • Stir in shredded cheddar cheese until fully melted and creamy.

5. Blend (Optional):

   • For a smoother soup, use an immersion blender to partially blend. Leave some chunks for texture if desired.

6. Serve:

   • Taste and adjust seasoning. Serve hot with extra cheese or a sprinkle of green onions.

Notes

• Use sharp cheddar for the best flavor.

• If using frozen broccoli, add it in the last hour of cooking to prevent mushiness.

• Heavy cream can replace milk for extra richness.

• For a lighter version, use skim milk and reduced-fat cheese.

Tips

• Cheese Tip: Always shred your own cheese. Pre-shredded cheese often contains anti-caking agents that prevent smooth melting.

• Storage: Store leftovers in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of milk if it thickens too much.

• Freezing: Freeze without the cheese and milk base. Add them after thawing and reheating for the best texture.

• Extra Flavor: Add a pinch of nutmeg or cayenne for a flavor boost.

Servings

• Serves 6 people (about 1 ½ cups per serving).

Nutritional Information (per serving, approx.)

• Calories: 310

• Protein: 14g

• Fat: 16g

• Saturated Fat: 9g

• Carbohydrates: 28g

• Fiber: 5g

• Sugar: 5g

• Sodium: 620mg

Health Benefits

• Potatoes: Provide energy-rich carbs and potassium.

• Broccoli: High in fiber, vitamins C & K, and antioxidants.

• Cheddar cheese: Adds protein and calcium.

• Garlic & onion: Natural immune boosters.

• Carrots: Rich in beta-carotene for healthy vision.

Q & A

Q1: Can I make this vegetarian?
Yes! Use vegetable broth instead of chicken broth.

Q2: How do I make it gluten-free?
Skip the flour and use cornstarch or arrowroot slurry to thicken the soup.

Q3: Can I add meat?
Yes, cooked diced chicken, ham, or bacon make delicious additions.

Q4: Will the cheese curdle in the slow cooker?
It can if added too early. Always stir in the cheese at the end after cooking.

Q5: Can I make it vegan?
Yes! Use plant-based milk, vegan cheese, and vegetable broth.