Description
Cheesy Crockpot Potato Broccoli Soup is the ultimate comfort food that warms the heart and soul. This creamy and cheesy delight brings together tender Yukon Gold potatoes and fresh broccoli, simmered to perfection in a rich vegetable broth. With minimal prep time, simply chop your veggies, add them to the slow cooker, and let it work its magic while filling your kitchen with mouthwatering aromas. Serve this delightful soup on its own or pair it with crusty bread or grilled cheese sandwiches for a satisfying meal. Perfect for busy weeknights or cozy weekends, this Cheesy Crockpot Potato Broccoli Soup is destined to become a family favorite.
Ingredients
Scale
- 4 cups Yukon Gold potatoes, diced
- 2 cups fresh broccoli florets
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 8 oz cream cheese
- 2 cups shredded sharp cheddar cheese
Instructions
- Wash and peel the potatoes; dice them into uniform cubes.
- Add potatoes, broccoli, onion, and minced garlic to the slow cooker.
- Pour in enough vegetable broth to cover the vegetables.
- Cut cream cheese into chunks and add half of the shredded cheese to the crockpot.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Blend the soup to your desired consistency before serving; top with remaining cheese.
Notes
- For added protein, consider mixing in shredded rotisserie chicken or cooked bacon bits just before serving.
- Customize with additional vegetables like carrots or cauliflower for extra nutrition.
- Store leftovers in airtight containers in the fridge for up to three days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 4g
- Sodium: 720mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 40mg