Description
A creamy and comforting crockpot potato broccoli cheddar soup.
Ingredients
Scale
- 4 cups diced potatoes
- 2 cups chopped broccoli
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups shredded cheddar cheese
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Add potatoes, broccoli, onion, garlic, and vegetable broth to the crockpot.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Once cooked, blend the soup until smooth using an immersion blender or regular blender.
- Stir in cheddar cheese and heavy cream.
- Season with salt and pepper.
- Serve hot.
Notes
- For a thicker soup, blend more of the potatoes.
- Use sharp cheddar for a bolder flavor.
- Can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 60mg
Keywords: crockpot potato broccoli cheddar soup