Description
A cozy, low-effort soup made with tender potatoes, broccoli, and sharp cheddar cheese, perfect for busy evenings.
Ingredients
Scale
- 4 cups broccoli florets, fresh or frozen
- 4 cups peeled and diced russet potatoes, cut into ½-inch pieces
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth or chicken broth
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon paprika
- ½ teaspoon dried thyme
- 4 ounces full-fat cream cheese, softened and cubed
- 1 cup whole milk
- 1 cup shredded sharp cheddar cheese
- 1 cup seasoned croutons, for topping
Instructions
- Prepare the vegetables: Peel the potatoes and cut them into consistent ½-inch cubes. Chop the onion, mince the garlic, and cut any large broccoli florets.
- Fill the slow cooker: Place the broccoli, potatoes, onion, and garlic in a 6-quart slow cooker. Pour in the broth followed by the olive oil.
- Season the soup: Sprinkle in the salt, black pepper, paprika, and thyme. Stir thoroughly to coat the vegetables.
- Cook until tender: Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.
- Blend the vegetables: Use an immersion blender to puree the soup to your desired consistency.
- Add the creamy ingredients: Stir in cream cheese and whole milk, then cover for 10 minutes to incorporate.
- Melt the cheddar gently: Add the shredded cheddar in portions, stirring well after each addition.
- Finish and serve: Ladle the hot soup into bowls and top with croutons.
Notes
For a richer flavor, experiment with different cheeses or add cooked chicken for a heartier dish.
- Prep Time: 20 minutes
- Cook Time: 370 minutes
- Category: Soups & Stews
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 50mg
Keywords: soup, slow cooker, vegetarian, broccoli, cheddar, comfort food