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Crockpot Potato Broccoli Cheddar Soup
Step 2: Cook the Soup
Cover the crockpot with the lid and set it to cook on Low for 6–7 hours or High for 3–4 hours. Let the soup cook until the potatoes and broccoli are tender. If you prefer a softer texture, cook on Low for the longer time.
Step 3: Make a Roux (Optional for Thickening)
About 30 minutes before the soup is done, make a roux to thicken the soup. In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes, ensuring the flour doesn’t burn. Gradually whisk in the heavy cream, stirring constantly until the mixture is smooth and slightly thickened.
Step 4: Add the Roux to the Soup
Once the roux is ready, pour it into the crockpot and stir well to combine. This step will give your soup a rich and creamy texture. Let the soup continue to cook for another 20–30 minutes, allowing the flavors to meld together.
Step 5: Add the Cheddar Cheese
Stir in the shredded sharp cheddar cheese and mix until it has fully melted into the soup. Taste the soup and adjust the seasoning by adding more salt or pepper, if needed.
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