Cheesy potato broccoli soup (Print Version)
# Ingredients:
→ Vegetables & Base
01 -
2 pounds Yukon Gold potatoes, peeled and cubed
02 -
4 cups fresh broccoli florets
03 -
1 large yellow onion, diced
04 -
2 carrots, diced
05 -
2 celery stalks, diced
06 -
4 cloves garlic, minced
07 -
6 cups chicken broth
→ Creamy Elements
08 -
2 cups heavy cream
09 -
3 cups sharp cheddar cheese, freshly grated
→ Seasonings
10 -
2 teaspoons dried thyme
11 -
1 teaspoon garlic powder
12 -
Kosher salt
13 -
Fresh cracked pepper
→ Garnish
14 -
Extra shredded cheddar
15 -
Chopped chives or green onions
16 -
Croutons (optional)
# Instructions:
01 -
Place diced potatoes, onion, carrots, and celery in the crockpot. Add minced garlic, thyme, garlic powder, and a pinch of salt and pepper.
02 -
Pour chicken broth over vegetables, just enough to cover.
03 -
Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
04 -
Add broccoli florets during the last hour of cooking.
05 -
In the final 30 minutes: Stir in heavy cream, add shredded cheese gradually, stirring between additions, and season to taste with salt and pepper.
06 -
Serve hot, garnished with extra cheese, chives, and croutons if desired.
# Notes:
01 -
Shred your own cheese for best melting results.
02 -
Don't add cheese until the end to prevent separation.
03 -
Soup will thicken as it cools.
04 -
For a vegetarian version, substitute vegetable broth for chicken broth.