Crock Pot Broccoli Potato Soup
A creamy potato soup with chunks of broccoli and cheese.
Servings 4
Calories 904kcal
Ingredients
- 1 cup shredded carrots
- 2 stalks celery diced
- 1 small onion diced
- 4 cloves garlic minced
- 4 cups potatoes peeled and cubed into 1-inch chunks
- 4 cups broccoli florets chopped
- 1 ½ teaspoons black pepper
- 2 ½ teaspoons salt
- 4 cups chicken broth
- 2 cups heavy cream
- ¼ cup flour
- 2 cups shredded sharp cheddar cheese
Instructions
- To a 5-6 quart slow cooker, add carrots, celery, onion, garlic, potatoes, broccoli, salt, pepper, and chicken broth.
- Cover and cook on low for 6 hours or on high for 4 hours (vegetables should be tender)
- In a small bowl, whisk together the heavy cream and flour.
- Pour mixture into soup and stir. Cover and cook on high for an additional 30–45 minutes until it thickens.
- When ready, add in the shredded cheese. Stir until melted and combined with the soup.
- Then serve!
Video
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Calories: 904kcal | Carbohydrates: 62g | Protein: 27g | Fat: 63g | Sodium: 2810mg | Fiber: 9g | Sugar: 11g
