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This hearty slow cooker broccoli, potato and cheddar soup combines classic baked potato flavors with creamy broccoli goodness. The tender potatoes, crisp broccoli florets, and rich cheesy broth create a comforting meal perfect for cozy dinners. Let the slow cooker do the work while you enjoy this warming, flavorful dish.
A Comforting One-Pot Meal
This soup is ideal for busy weeknights. The slow cooking process allows the vegetables to develop a velvety texture that naturally thickens the soup. Sharp cheddar cheese adds rich flavor, while precisely timed cooking keeps the broccoli crisp-tender. Every spoonful delivers pure comfort in this simple one-pot meal.
Key Ingredients
- Broccoli: Fresh florets provide the best texture and vibrant color. Frozen works too when added near the end.
- Potatoes: Yukon Gold for buttery texture, or Russets work well too.
- Mirepoix: Onion, carrot and celery create the flavorful base. Pre-chopped saves time.
- Garlic: 3-4 minced cloves or 1 teaspoon garlic powder.
- Heavy Cream: Creates richness. Light cream works for a lighter version.
- Sharp Cheddar: Freshly grated for best melting and flavor.
Preparation Method
- Vegetable Prep
- Combine potatoes, onions, carrots and celery in slow cooker. Season with salt, pepper and thyme.
- Initial Cooking
- Add enough broth to cover vegetables. Cook 6-7 hours on low or 3-4 hours on high.
- Adding Broccoli
- In the final hour, add broccoli florets to maintain texture.
- Finishing Touch
- In last 30 minutes, stir in cream and gradually incorporate grated cheddar, stirring between additions.
Tips for Success
Add cheese gradually to prevent clumping. Always grate cheese fresh for smoothest melting. Add broccoli near the end to preserve color. If soup thickens too much when reheating, thin with extra broth or cream.
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Storage and Reheating
Store leftovers in an airtight container for up to 4 days in the refrigerator. The soup will naturally thicken when chilled. Reheat gently over medium-low heat with a splash of cream or broth. For microwave reheating, warm in short intervals, stirring frequently.
Recipe Tips
- → Can frozen broccoli be used?
- Absolutely, just toss it in during the final 30 minutes of cooking since it cooks faster than fresh broccoli.
- → How do I stop the cheese from becoming lumpy?
- Gradually stir in grated cheese at room temperature and avoid high heat for smooth results.
- → Can this soup be prepared ahead of time?
- Yes, it keeps well for up to 3 days in the fridge. Reheat it gently to maintain the creaminess and prevent the cheese from clumping.
- → What if the soup turns out too thick?
- Stir in some warm chicken broth a little at a time until it reaches the perfect consistency. Don't forget to adjust the seasoning afterward.
- → Can I freeze this soup?
- Freezing isn't ideal as the cream and cheese may separate when thawed. It's better enjoyed fresh or within 3 days.