Description
Experience the ultimate comfort with this velvety Broccoli Cheddar Soup. Featuring fresh broccoli florets and sharp cheddar cheese, this recipe uses the slow cooker to create a rich, restaurant-quality texture with minimal effort. The addition of russet potatoes provides a natural, luxurious thickness without the need for flour, making it a reliable, stress-free meal for busy weeknights. Perfectly balanced and hearty, this vegetarian-friendly dish warms the soul during colder months while ensuring consistent, silky results every single time you cook it.
Ingredients
4 cups fresh broccoli florets
3 cups sharp cheddar cheese, hand-shredded
3 cups low-sodium vegetable broth
2 cups russet potatoes, peeled and diced into 1/2-inch cubes
1 cup heavy cream, room temperature
1 medium onion, finely diced
3 cloves garlic, minced
Instructions
Dice the onions and peel/cube the potatoes into small, uniform pieces.
Wash the broccoli and chop into bite-sized florets.
Mince the garlic cloves finely.
Place the prepared vegetables, garlic, and vegetable broth into the slow cooker insert.
Cover and cook on high for 3 to 4 hours, or until potatoes are fork-tender.
Stir in the heavy cream and shredded cheddar cheese until fully melted and smooth.
Use an immersion blender to pulse the soup for a desired consistency if a smoother texture is preferred.
Notes
For best melting results, always shred your cheddar cheese by hand rather than using pre-shredded varieties, which often contain anti-caking agents. If the soup is too thick after adding the cheese, stir in an extra splash of warm vegetable broth. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop.
- Prep Time: 15
- Cook Time: 240
- Category: Lunch
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 14g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 65mg