Go Back
Creamy Broccoli Cheddar Soup
Print Recipe Pin Recipe
Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Immersion Blender

Ingredients
  

  • 4 cups broccoli florets
  • 1 small onion, diced
  • 3 cups chicken broth
  • 1 cup heavy whipping cream
  • 8 ounces cream cheese, cubed
  • 2 cups shredded cheddar cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Place the broccoli florets, diced onion, chicken broth, garlic powder, salt, and black pepper into the slow cooker.
  • Cover and cook on low for 5 hours until the broccoli is very soft.
  • Stir in the heavy whipping cream and cream cheese cubes until the cream cheese melts into the broth.
  • Use an immersion blender to puree the soup until smooth, or mash with a potato masher for a slightly chunkier texture.
  • Add the shredded cheddar cheese a handful at a time, stirring after each addition until fully melted and the soup thickens.

Notes

Stir the cheddar in gradually while the soup is still hot to keep it smooth and prevent clumping. Leftovers reheat well on the stovetop over low heat with a splash of broth to loosen the texture if it thickens too much in the fridge.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Immersion Blender