Slow Cooker Broccoli Cheddar Potato Soup
Super easy and comforting slow cooker creamy broccoli cheddar and potato soup recipe. A crowd pleasing must make soup, perfect for cool winter months.
Prep Time15 mins
Cook Time4 hrs 30 mins
Total Time4 hrs 45 mins
- 1 C carrots chopped
- 1/2 C celery chopped
- 1 1/4 C yellow onion chopped
- 4 cloves garlic minced
- 3 1/2 C potatoes peeled, cubed into small pieces
- 4 C broccoli florets chopped
- 1 1/2 tsp dried thyme
- 1 1/2 tsp ground white pepper or black pepper
- 2 1/2 tsp salt
- 4 1/2 C chicken broth
- 1 1/2 C heavy cream
- 1/4 C all purpose flour see notes
- 8 oz Colby cheddar cheese freshly shredded
Prepare vegetables as directed in the ingredient list. Add all prepared vegetables, seasoning and broth to the bowl of a 6-quart slow cooker. Cover and cook on high for 4 hours.
When initial cook time is up, in small batches, sprinkle shredded cheese over warm soup. Stir gentle to distribute and melt.
Whisk together heavy cream and flour. Pour into slow cooker. Stir gently to combine. Return lid and continue cooking for an additional 30-45 minutes.
Recipe serves roughly 5-10, depending on portion size.
Gluten free option: Substitute 2 tablespoons cornstarch for the flour.
An original recipe from Baked by Rachel