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Crockpot Broccoli Cheddar Potato Soup
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 4 cups broccoli florets
  • 3 medium potatoes, diced
  • 2 cups shredded cheddar cheese
  • 4 cups chicken broth
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 cup milk
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions
 

  • Place the chopped onion, minced garlic, diced potatoes, broccoli florets, chicken broth, salt, and black pepper into the crockpot.
  • Stir once to distribute the ingredients evenly.
  • Cover and cook on low for 6 hours until the potatoes are soft.
  • Use a potato masher to break down some of the potatoes and broccoli for thickness while leaving visible chunks.
  • Stir in the milk, then add the shredded cheddar cheese a handful at a time until fully melted.
  • Cover and cook on low for 15 more minutes before serving.

Notes

Stir the cheese in gradually at the end of cooking so it melts smoothly without separating. If the soup thickens too much after sitting, add a splash of warm milk when reheating. Leftovers store well in the fridge for three days and reheat gently on the stove.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board