Slow Cooker Cheesy Broccoli and Cauliflower Soup with Potatoes
Equipment
- Slow Cooker
Ingredients
- 3 cups broccoli florets
- 3 cups cauliflower florets
- 2 medium potatoes, diced
- 1 onion, chopped
- 4 cups vegetable broth
- 2 cups shredded cheddar cheese
- 1 cup milk
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Add the broccoli florets, cauliflower florets, diced potatoes, chopped onion, vegetable broth, garlic powder, salt, and black pepper to the slow cooker.
- Cover and cook on low for 6 hours until the vegetables are soft.
- Stir in the shredded cheddar cheese and milk. Continue cooking for 20 to 30 minutes until the cheese melts fully and the soup thickens slightly.
- Ladle into bowls and serve.
Notes
Mash a few potato pieces with a fork right before stirring in the cheese if you want a thicker consistency. Leftovers store in the fridge for up to three days and reheat best on the stovetop with a little extra milk to restore creaminess. Use sharp cheddar for stronger flavor or swap in half the milk for cream if you prefer a richer result.
Course: Soup
Cuisine: American
Equipment: Slow Cooker
Cuisine: American
Equipment: Slow Cooker