Clean recipe · bakedbyrachel.com
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.
Original recipe: bakedbyrachel.com
- Yield:
- 8 servings
- Prep:
- 15 min
- Cook:
- 270 min
- Total:
- 285 min
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Ingredients
- 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)
Instructions
- 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.
- Serve warm.