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- 4 cups broccoli florets (fresh or frozen) - 3 medium potatoes (peeled and diced) - 1 medium onion (chopped) - 2 cloves garlic (minced) - 4 cups vegetable broth - 1 cup shredded sharp cheddar cheese - 1 cup heavy cream - 2 tablespoons olive oil - 1 teaspoon thyme - Salt and pepper to taste - Optional: croutons and extra cheese for garnish To make this soup, gather all your ingredients first. Fresh or frozen broccoli works well. I prefer fresh for more crunch. Use medium potatoes; they add a nice texture. Chop your onion and mince your garlic finely. This gives the soup a great base flavor. Next, pour in vegetable broth. It helps blend all the flavors. Don’t forget the sharp cheddar cheese; it makes the soup creamy and cheesy. Heavy cream adds richness. Olive oil helps sauté the onion and garlic. Thyme brings a lovely earthy taste. Lastly, season with salt and pepper to balance the flavors. If you want to garnish, croutons and extra cheese add a fun touch! Each ingredient plays a key role in making this soup delicious. 1. Sautéing the onions and garlic Start by heating olive oil in your slow cooker. Add the chopped onion and minced garlic. Cook them for 3 to 4 minutes. You want the onion to look clear and smell nice. 2. Adding vegetables to the slow cooker Next, add the diced potatoes and broccoli florets. Make sure they are fresh or frozen. This mix gives the soup its heartiness and flavor. 3. Incorporating broth and seasonings Pour in the vegetable broth. Sprinkle in thyme, salt, and pepper to taste. Stir everything well so the flavors mix nicely. 1. Cooking times for low and high settings Cover the slow cooker. Cook on low for 6 to 7 hours or on high for 3 to 4 hours. The longer you cook, the softer the veggies become. 2. Checking for vegetable tenderness After the cook time, check if the veggies are tender. You can poke them with a fork. If they are soft, you are ready to blend. 1. Using an immersion blender for desired texture Grab an immersion blender and blend the soup. If you want it smooth, blend it all. For a chunky style, blend only half and mix it back in. 2. Stirring in cream and cheese Now, pour in the heavy cream and shredded cheddar cheese. Stir them until they melt. This step makes the soup creamy and cheesy. 3. Final seasoning adjustment Taste your soup. Add more salt or pepper if needed. This is your chance to make it just right for you. The cooking time for your soup can change based on your slow cooker model. If your cooker runs hot, check the soup after 5 hours on low. If it’s cool, it may need 8 hours. For the best texture, make sure your potatoes are diced evenly. Smaller pieces cook faster and blend well. You can change the flavor with different spices and herbs. Try adding a pinch of garlic powder or some parsley for a fresh taste. For cheese, sharp cheddar is great, but you can use gouda for a smoky flavor or mozzarella for a milder taste. Mix and match to find your favorite combo. Pair your soup with crusty bread or a fresh salad. A grilled cheese sandwich makes a great side too! For presentation, serve the soup in warm bowls. Top each bowl with extra cheese and a few croutons for a nice crunch. Enjoy the warmth and comfort of this dish! {{image_2}} You can change the veggies in this soup. Try using carrots or cauliflower instead of broccoli. Mix it up! If you want a dairy-free option, use coconut cream instead of heavy cream. Nutritional yeast can replace cheddar cheese for a cheesy flavor. Want to add some heat? Toss in jalapeños or a dash of hot sauce. You can also play with herbs. Try rosemary for a woodsy taste or basil for a fresh kick. These swaps make your soup unique and fun. Do you like your soup smooth or chunky? If you prefer smooth, blend the whole pot. For a chunky texture, blend just half and mix it back in. You can also add cooked bacon or ham for extra flavor and protein. Adjust the texture to match your taste! Store leftover soup in an airtight container. This keeps it fresh and tasty. You can keep it in the fridge for up to four days. Always let it cool down before sealing it. This helps avoid condensation inside the container. To freeze the soup, let it cool completely first. Pour the soup into freezer-safe bags or containers. Leave some space at the top for expansion. You can freeze it for up to three months. To reheat, thaw it in the fridge overnight. Then, warm it on the stove or in the microwave. This keeps the flavors rich and the texture smooth. When reheating, you can use either the microwave or stovetop. For the microwave, heat in short bursts. Stir often to ensure even heating. On the stovetop, warm it over low heat and stir constantly. This helps prevent the cheese from separating. Enjoy your creamy soup again and again! Can I make this soup ahead of time? Yes, you can make this soup a day ahead. Just store it in the fridge after it cools. When you're ready to eat, reheat it on the stove or in the microwave. How do I thicken the soup? To thicken the soup, use an immersion blender. Blend until smooth for a creamy texture. If you want it chunkier, blend only half and mix it back in. Is it possible to use chicken broth instead of vegetable broth? Yes, chicken broth works well in this recipe. It adds a rich flavor, but it will change the soup's vegetarian status. Is this recipe gluten-free? Yes, this soup is gluten-free. All the ingredients, like broccoli and potatoes, do not contain gluten. Can I make it vegan? To make it vegan, swap the heavy cream and cheese for plant-based alternatives. Look for vegan cream and cheese that melt well. Can I make this soup on the stovetop? Yes, you can. Sauté the onions and garlic in a pot, add the other ingredients, and simmer until the vegetables are tender. How to adapt the recipe for an Instant Pot? For an Instant Pot, sauté the onions and garlic using the sauté mode. Then, add the other ingredients and cook on high pressure for about 8 minutes. Release the pressure and blend as needed. In this blog post, we explored a delicious broccoli soup recipe from start to finish. We covered ingredients, preparation methods, and cooking tips that will help you succeed. You learned about variations, storage guidelines, and answers to common questions. This soup is versatile and easy to make. Feel free to mix ingredients and flavors to suit your taste. Enjoy creating a comforting dish that warms your heart and fills your belly!

Slow Cooker Cheesy Broccoli Potato Soup

Indulge in wholesome comfort with this Slow Cooker Cheesy Broccoli Potato Soup! This creamy, hearty dish is packed with fresh ingredients like broccoli, potatoes, and rich cheddar cheese, making it the perfect cozy meal for any day. In just minutes of prep, let your slow cooker do the work for a delicious, warming soup. Click through to explore the full recipe and elevate your family dinner tonight!
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Ingredients
  

4 cups broccoli florets, fresh or frozen

3 medium potatoes, peeled and diced

1 medium onion, chopped

2 cloves garlic, minced

4 cups vegetable broth

1 cup shredded sharp cheddar cheese

1 cup heavy cream

2 tablespoons olive oil

1 teaspoon thyme

Salt and pepper to taste

Optional: croutons and extra cheese for garnish

Instructions
 

In the slow cooker, heat the olive oil and add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion is translucent and fragrant.

    Add the diced potatoes and broccoli florets to the slow cooker.

      Pour in the vegetable broth and season with thyme, salt, and pepper. Stir well to combine.

        Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the vegetables are tender.

          After cooking, use an immersion blender to blend the soup until smooth. If you prefer a chunky texture, blend only half of the soup and mix it back in.

            Stir in the heavy cream and shredded cheddar cheese until melted and creamy.

              Taste and adjust seasoning if necessary.

                Serve hot, garnished with croutons and additional cheese if desired.

                  Prep Time, Total Time, Servings: 15 minutes | 7 hours | 6 servings

                    - Presentation Tips: Serve the soup in warm bowls, and top each serving with a sprinkle of cheese and a few croutons for added crunch. Enjoy with a slice of crusty bread on the side!