Cheesy Broccoli Potato Soup
A creamy, comforting soup packed with broccoli, carrots, and potatoes, and topped with melted cheddar cheese. Perfect for a cozy lunch or dinner, this slow cooker recipe is easy to make and full of rich, cheesy flavor.
Ingredients (Serves 4–6):
- 4 cups grated potatoes, thawed
- 3 cups broccoli, chopped into small pieces
- 1 cup grated carrots
- 1 shallot (or ½ small sweet onion), finely chopped
- 3 cups low-sodium chicken broth
- 4 oz (½ cup) herb-flavored cream cheese
- 1 cup milk (at least 2% fat)
- 8 oz (1 cup) sharp cheddar cheese, shredded (plus extra for topping)
- Salt and pepper, to taste
Instructions
Step 1: Cook the Vegetables
- In a large slow cooker, combine the grated potatoes, chopped broccoli, grated carrots, shallot, and chicken broth.
- Stir to mix well, cover, and cook on low heat for 4–5 hours, or until the broccoli is very tender.
Step 2: Blend for Creaminess
- Transfer the cream cheese, milk, and about one-third of the cooked vegetables to a blender.
- Blend until smooth, then return the mixture to the slow cooker.
- Cover and cook on low heat for 10 more minutes.
Step 3: Add the Cheese
- Stir in ½ cup of shredded cheddar cheese until fully melted.
- Add the remaining ½ cup of cheddar cheese, stirring until the soup is smooth and creamy.
- Season with salt and pepper to taste.
Step 4: Serve
- Ladle the soup into bowls and sprinkle extra shredded cheddar cheese on top, if desired.
- Serve warm with crusty bread or crackers for a complete meal.
Tips for Success
- Creamier Texture: Use whole milk or add a splash of heavy cream for extra richness.
- Vegetarian Option: Swap chicken broth for vegetable broth to make it vegetarian-friendly.
- Customizable Add-Ins: Add bacon bits, chopped green onions, or croutons for added texture and flavor.
