Ingredients
- 4 tablespoons unsalted butter
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 4 large potatoes, peeled and diced
- 3 cups chopped broccoli florets
- 2 large carrots, peeled and diced
- 1 cup heavy cream
- 2 cups grated cheddar cheese
- Salt and pepper to taste
- ½ teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- Fresh chopped parsley for garnish
How to Make Crock Pot Potato Broccoli Cheddar Soup
- Prepare the Base Ingredients:
- In a skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant (about 3-4 minutes).
- Tip: Cooking the onions and garlic before adding them to the crock pot enhances their flavor.
- Add Ingredients to the Crock Pot:
- Transfer the cooked onions and garlic to the crock pot. Add the diced potatoes, chopped broccoli, diced carrots, chicken or vegetable broth, paprika, thyme, basil, salt, and pepper.
- Tip: Ensure the vegetables are diced evenly to help them cook at the same rate.
- Cook the Soup:
- Cover the crock pot and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes and carrots are tender.
- Tip: Stir halfway through cooking if possible, to make sure the ingredients are evenly distributed.
- Blend the Soup:
- Once the vegetables are tender, use an immersion blender to blend the soup to your desired consistency. You can leave some chunks if you prefer a chunkier texture.
- Tip: If you don’t have an immersion blender, carefully transfer half of the soup to a regular blender, blend, and return it to the crock pot.
- Add Cream and Cheese:
- Stir in the heavy cream and grated cheddar cheese, mixing until the cheese is melted and the soup is creamy. Taste and adjust seasoning as needed.
- Tip: Use freshly grated cheddar for a smoother melt.
- Serve and Garnish:
- Ladle the soup into bowls and garnish with fresh chopped parsley for a touch of color and flavor.
