Broccoli Potato Soup
A hearty and creamy soup combining fresh broccoli, potatoes, and sharp cheddar for a comforting meal.
Ingredients
Vegetables and Broth
- 1 cup shredded carrots
- 2 stalks celery, chopped
- 1 small onion, chopped
- 4 cloves garlic, minced
- 4 cups potatoes, peeled and cubed
- 4 cups broccoli florets, chopped
- 1.5 teaspoons black pepper
- 2.5 teaspoons salt
- 4 cups chicken broth
- 2 cups heavy cream
- 0.25 cup flour
- 2 cups shredded sharp cheddar cheese
Instructions
- Combine all vegetables, salt, pepper, and chicken broth in the slow cooker.
- Cook on Low for 6 hours or High for 4 hours until tender.
- Whisk cream and flour together; stir into the soup to thicken.
- Cook for an additional 30-45 minutes to thicken.
- Stir in cheese until melted, then serve.
Notes
For a vegetarian version, substitute chicken broth with vegetable broth.