Description
This cozy soup takes just minutes to prep and your crockpot does all the work! A rich, cheesy comfort food your whole family will love, made with real ingredients and no processed cheese!
Ingredients
Scale
Soup Base
-
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 1 large yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 2 teaspoons dried thyme
- 1 teaspoon garlic powder
- Kosher salt
- Fresh cracked pepper
The Finish
- 4 cups fresh broccoli florets
- 2 cups heavy cream
- 3 cups sharp cheddar cheese, freshly grated
Instructions
- Place diced potatoes, onion, carrots, and celery in the crockpot. Add minced garlic, thyme, garlic powder, and a pinch of salt and pepper.
- Pour chicken broth over vegetables, just enough to cover.
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
- Add broccoli florets during the last hour of cooking.
- In the final 30 minutes:
- Stir in heavy cream
- Add shredded cheese gradually, stirring between additions
- Season to taste with salt and pepper.
- Serve hot, garnished with extra cheese, chives, and croutons if desired.
Notes
Important Tips:
- Shred your own cheese for best melting results. Pre-shredded cheese can make your soup grainy.
- Don’t add cheese until the end to prevent separation.
- The soup will thicken as it cools. Feel free to add extra broth or cream when reheating.
- Prep Time: 15 minutes
- Cook Time: 6 hours
Nutrition
- Serving Size: 8
- Calories: 425
- Sodium: 680mg
- Fat: 28g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 18g
Keywords: Crockpot, Soup, Potato, Broccoli, Cheddar, Slow Cooker, Main Dish
