Potato Broccoli Soup (Print Version)
# Ingredients:
01 -
4 cups of fresh broccoli.
02 -
1.5 liters of chicken broth.
03 -
2 medium celery stalks.
04 -
4 garlic cloves.
05 -
1 large yellow onion.
06 -
300 grams of sharp, shredded cheddar cheese.
07 -
1 teaspoon of garlic powder.
08 -
Two teaspoons of dried thyme.
09 -
2 carrots.
10 -
900 grams of Yukon Gold potatoes.
11 -
500 milliliters of heavy cream.
12 -
Chives or sliced green onions.
13 -
Kosher salt.
14 -
Ground black pepper.
# Instructions:
01 -
Throw the potatoes, onion, celery, carrots, garlic, and seasonings into your crockpot.
02 -
Pour in the chicken broth, then cook everything on LOW for 6-7 hours or on HIGH for 3-4 hours.
03 -
Toss in the broccoli during the final hour of cooking.
04 -
In the last 30 minutes, slowly stir in the cheese and cream. Check the flavors and tweak the seasonings if needed.
05 -
Dish it out while it’s hot, topping with shredded cheddar, green onions, and maybe some croutons if you like.
# Notes:
01 -
Keeps in the fridge for about 3 days.
02 -
Freezing isn’t recommended because it’s loaded with cream and cheese.