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Ingredients
For this Crockpot Potato Broccoli Cheddar Soup, you’ll need the following ingredients:
- 3 cups fresh broccoli florets: Use fresh broccoli for the best texture and flavor. If using frozen broccoli, you can add it during the last hour of cooking.
- 1 medium onion, chopped: Adds depth and sweetness to the soup.
- 3 cloves garlic, minced: Provides a rich, aromatic flavor.
- 4 cups diced potatoes (about 4 medium potatoes): Yukon gold or russet potatoes work best for their creamy texture when cooked.
- 4 cups chicken broth (or vegetable broth): Chicken broth offers a richer base, but vegetable broth works well for a vegetarian version.
- 1 cup heavy cream: Adds a rich and velvety texture to the soup.
- 2 cups shredded sharp cheddar cheese: Use high-quality sharp cheddar for the best flavor.
- 1 teaspoon dried thyme: Adds a subtle earthy flavor.
- 1/2 teaspoon paprika: Provides a mild smokiness.
- Salt and pepper, to taste: Adjust to your preference.
- 2 tablespoons butter: Used for the roux to thicken the soup.
- 1/4 cup all-purpose flour: Helps thicken the soup to a creamy consistency.
- Fresh parsley, chopped (for garnish, optional): Adds a fresh, bright finishing touch.
Instructions
Step 1: Add Ingredients to the Crockpot
Start by preparing your crockpot. Add the diced potatoes, broccoli florets, chopped onion, minced garlic, chicken broth, dried thyme, paprika, salt, and pepper. Stir all the ingredients together to ensure they’re well mixed.
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