Slow Cooker Cheesy Broccoli Potato Soup

Slow Cooker Cheesy Broccoli Potato Soup

from flavorfuleats.com
250 min
6 servings

Slow Cooker Cheesy Broccoli Potato Soup is the ultimate bowl of creamy, cheesy deliciousness!  This scrumptious slow cooker soup is loaded with vegetables that can either be left chunky or puréed smooth.  The best way to warm up on a chilly winter day!

Ingredients

  • 2 russet potatoes (diced)
  • 4 cups fresh broccoli florets (approx. 1 head of broccoli)
  • 1 yellow onion (diced)
  • 2 garlic cloves (minced)
  • 1 carrot (chopped)
  • 1 bay leaf
  • 4 cups vegetable broth or chicken broth
  • 1 tsp dried thyme
  • 8 oz full fat cream cheese (see "notes" in post)
  • salt & pepper (to taste)
  • 2 cups shredded cheddar (pre-shredded, bagged cheese from the store doesn't melt as well as freshly shredded cheese from a block)

Directions

  1. 1

    To a slow cooker, add all of the ingredient EXCEPT for the shredded cheese. Cook on high for 4 hours or low for 6-8 hours.

  2. 2

    Remove bay leaf. Puree soup with an immersion blender to your desired consistency. I like some chunks, so I puree only some of the soup. Add the shredded cheddar cheese, put lid back on slow cooker and cook for 15 minutes or until the cheese has melted. Enjoy!