Description
This creamy and comforting Broccoli Potato Soup combines tender potatoes, fresh broccoli, and vibrant vegetables simmered in a rich, cheesy broth. Perfect for a cozy meal, this recipe can be made in a slow cooker or on the stovetop, resulting in a thick, flavorful soup that’s easy to prepare and sure to please.
Ingredients
Scale
Vegetables
- 1 cup shredded carrots
- 2 stalks celery chopped
- 1 small onion chopped
- 4 cloves garlic minced
- 4 cups potatoes peeled, cubed
- 4 cups broccoli florets chopped
Seasoning & Broth
- 1 1/2 teaspoons black pepper
- 2 1/2 teaspoons salt
- 4 cups chicken broth
Dairy & Thickener
- 2 cups heavy cream
- 1/4 cup flour
- 2 cups shredded sharp cheddar cheese
Instructions
- Prepare Slow Cooker Base: Add the shredded carrots, chopped celery, chopped onion, minced garlic, peeled and cubed potatoes, chopped broccoli florets, salt, pepper, and chicken broth into the slow cooker. Stir gently to combine the ingredients.
- Cook Vegetables: Cover the slow cooker and cook on High for 4 hours until all the vegetables are tender.
- Make Cream Mixture: In a small bowl, whisk together the heavy cream and flour until smooth, ensuring there are no lumps.
- Thicken Soup: Stir the cream and flour mixture into the slow cooker. Cover again and cook for an additional 45 minutes until the soup thickens.
- Add Cheese: Stir in the shredded sharp cheddar cheese until melted and the soup is smooth and creamy.
- Serve: Ladle the soup into bowls and garnish optionally with extra broccoli florets, extra cheese, or a sprinkle of black pepper for added flavor.
- Alternative Stovetop Method: In a dutch oven, melt butter over medium heat and sauté onions, garlic, celery, and carrots until soft. Add salt and pepper and cook for one more minute.
- Add Flour: Sprinkle flour over the vegetables and stir until the flour is absorbed and blended well.
- Add Liquids: Whisk in the heavy cream, then stir in the chicken broth gradually until fully combined.
- Cook Potatoes: Add the cubed potatoes and cook on low heat for about 20 minutes, stirring occasionally until potatoes are fork tender.
- Add Broccoli: Add the broccoli florets and continue cooking until the broccoli is tender.
- Melt Cheese and Season: Stir the shredded sharp cheddar cheese into the soup until melted. Adjust seasoning with salt and pepper to taste, then serve hot.
Notes
- Use low-fat or half-and-half instead of heavy cream for a lighter version.
- For a vegetarian option, substitute vegetable broth for chicken broth and omit cheese or use plant-based cheese.
- Adding butter in the stovetop method enhances flavor and helps sauté the vegetables.
- To speed up slow cooker time, start cooking on High for 4 hours rather than Low for 6 hours.
- Customize by adding herbs like thyme or parsley for extra aroma.
