Crock Pot Potato Broccoli Cheddar Soup: A Creamy, Comforting Classic

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Step-by-Step Method:

Step 1: Prepare the Ingredients

  1. Peel and dice the potatoes into small, even-sized pieces to ensure uniform cooking.
  2. Chop the broccoli into bite-sized florets. Reserve a handful for garnishing, if desired.
  3. Dice the onion, mince the garlic, and grate the carrots.

Step 2: Assemble Ingredients in the Crock Pot

  1. In the Crock Pot, add the diced potatoes, chopped broccoli (save some for later), grated carrots, diced onion, and minced garlic.
  2. Pour in the chicken or vegetable broth, ensuring the vegetables are just covered.
  3. Season with salt, black pepper, and a pinch of paprika or cayenne for a hint of spice.

Step 3: Slow Cook

  1. Cover the Crock Pot with its lid and set it to low for 6–8 hours or high for 3–4 hours.
  2. Cook until the potatoes are fork-tender and the flavors have melded together.

Step 4: Add Broccoli

  1. In the last 30 minutes of cooking, stir in the reserved broccoli florets. This step ensures they retain their bright green color and slight crunch.

Step 5: Thicken the Soup

  1. In a small saucepan, melt the butter over medium heat. Whisk in the flour to create a roux, cooking for 1–2 minutes until golden and bubbly.
  2. Stir the roux into the soup to thicken the broth. Let it cook for an additional 10–15 minutes.

Step 6: Blend the Soup

  1. Use an immersion blender to puree the soup directly in the Crock Pot for a creamy texture. For a chunkier soup, blend only a portion of the soup and leave some vegetables intact.
  2. If you don’t have an immersion blender, carefully transfer batches of the soup to a countertop blender and return it to the Crock Pot.

Step 7: Add Cheese and Cream

  1. Stir in the shredded cheddar cheese and heavy cream. Mix until the cheese is fully melted and the soup is creamy.
  2. Taste and adjust the seasoning with additional salt and pepper, if needed.

Step 8: Serve and Garnish

  1. Ladle the soup into bowls and garnish with extra shredded cheddar cheese, a sprinkle of parsley, and the reserved broccoli florets.
  2. Serve with crusty bread, garlic toast, or a side salad for a complete meal.

Tips for Perfect Potato Broccoli Cheddar Soup:

  1. Choose the Right Potatoes: Russet or Yukon Gold potatoes are ideal for their creamy texture when cooked.
  2. Use Fresh Broccoli: Fresh broccoli provides the best flavor and texture, but frozen broccoli can be used in a pinch.
  3. Customize the Cheese: Experiment with other cheeses like Gouda, Monterey Jack, or Parmesan for a unique flavor twist.
  4. Adjust the Thickness: For a thicker soup, mash some of the potatoes before blending. Add more broth if you prefer a thinner consistency.
  5. Store Leftovers: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove to avoid separating the cream.
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