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

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife
  • Immersion Blender

Ingredients
  

  • 4 cups broccoli florets
  • 2 large russet potatoes, peeled and diced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium vegetable broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup unsweetened almond milk
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Place the diced potatoes, broccoli florets, onion, and garlic into the slow cooker.
  • Pour the vegetable broth over the vegetables and add the thyme, salt, and black pepper.
  • Cover and cook on low for 6 to 7 hours until the potatoes are soft.
  • Stir in the almond milk.
  • Use an immersion blender to puree the soup until it reaches a mostly smooth consistency with a few small chunks remaining.
  • Ladle into bowls and sprinkle with fresh parsley before serving.

Notes

For a thicker texture, blend a little longer or mash some potatoes with a fork before adding the almond milk. Leftovers keep well in the fridge for up to four days and reheat easily on the stovetop with a splash of broth if needed.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Cutting Board, Knife, Immersion Blender