Description
A creamy, comforting slow-cooker soup made with tender potatoes, broccoli, and rich cheddar cheese—easy to prepare and perfect for cozy meals.
Ingredients
- 4 cups potatoes, peeled and diced
- 2 cups broccoli florets, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup milk
- 2 cups shredded cheddar cheese
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
Instructions
- Add diced potatoes, broccoli, onion, garlic, and vegetable broth to the crock pot.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until vegetables are tender.
- In a small saucepan, melt butter over medium heat, whisk in flour, and cook for 1 minute.
- Slowly whisk in milk to create a smooth roux, then cook until slightly thickened.
- Stir the milk mixture into the crock pot.
- Add shredded cheddar cheese, salt, pepper, and paprika if using.
- Stir well, cover, and cook for an additional 20–30 minutes until cheese is fully melted.
- Blend partially with an immersion blender if a smoother texture is desired. Serve warm.
Notes
- For extra creaminess, substitute half-and-half for milk.
- Add cooked bacon bits if not keeping the soup vegetarian.
- Soup thickens as it cools; add more broth if needed.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American