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To make a delicious Slow Cooker Cheesy Broccoli Potato Soup, gather the following ingredients: - 4 cups broccoli florets (fresh or frozen) - 3 medium potatoes (peeled and diced into small cubes) - 1 medium onion (finely chopped) - 2 cloves garlic (minced) - 4 cups vegetable broth - 1 cup sharp cheddar cheese (shredded) - 1 cup heavy cream - 2 tablespoons olive oil - 1 teaspoon dried thyme - Salt and pepper to taste - Optional: croutons and extra cheese for garnish These ingredients come together to create a warm and comforting bowl of soup. The broccoli adds a lovely green color and nutrients. The potatoes give it a hearty texture, making it filling. Onion and garlic build a strong flavor base, while vegetable broth adds depth. The sharp cheddar cheese and heavy cream make the soup creamy and rich. Feel free to add croutons and more cheese on top for extra crunch and flavor. This soup is easy to prepare and will surely impress your family and friends. Enjoy crafting this cozy dish! To start, I pour olive oil into the slow cooker. I add finely chopped onion and minced garlic. I sauté them for about 3-4 minutes. You want the onion to look clear and smell the garlic. This step builds a strong flavor base. Next, I mix in the diced potatoes and broccoli florets. I ensure everything is evenly combined. This step is vital for even cooking. The veggies need to soak up all those great flavors. Now, I pour in the vegetable broth over the veggies. I season with dried thyme, salt, and pepper. I stir everything well to coat the veggies in the broth. This adds depth to the soup. Then, I cover the cooker and choose my cooking setting. I can set it on low for 6-7 hours or high for 3-4 hours. Either way works, but I prefer low for richer flavors. The goal is to make sure all the vegetables become soft. When cooking is done, I grab my immersion blender. I blend the soup until I reach my desired texture. If I want some chunks, I blend only half. Then I mix it back in for contrast. Next, I stir in heavy cream and shredded cheddar cheese. I keep mixing until the cheese melts. This makes the soup rich and creamy. Finally, I taste the soup and adjust the seasoning. I add more salt or pepper if needed. Then, I ladle the hot soup into bowls. I love to top it with croutons and extra cheese for a finishing touch. To make your soup shine, focus on seasoning. Start with salt and pepper. They bring out the flavors. Add a little more salt if needed after blending. Fresh herbs also boost taste. Using fresh thyme adds a bright touch. Fresh ingredients are key. Fresh broccoli gives a crisp flavor. Fresh garlic adds depth. If you can, choose fresh over frozen. Your soup will taste much better. Every slow cooker is a bit different. If yours cooks hot, check the soup early. You want the potatoes soft and the broccoli tender. For high-altitude cooking, add an hour. The soup needs more time to cook. Adjust the cooking time to fit your needs. If you are in a hurry, use the high setting. It cooks the soup in about 3-4 hours. Pair your soup with crusty bread. A nice slice adds crunch. You can also serve it with a light salad. It balances the creamy soup. For a restaurant-style look, serve in warm bowls. Top each bowl with cheese and croutons. This adds a perfect crunchy contrast. Enjoy the warmth and comfort in every bite! {{image_4}} You can easily swap out some ingredients to suit your needs. If you want a dairy-free option, use coconut cream instead of heavy cream. For cheese, try nutritional yeast or a dairy-free cheese blend. These will still give you a creamy finish without dairy. Want to add more veggies? Carrots and cauliflower are great choices. They bring extra color and nutrition to your soup. Just chop them into small pieces and mix them in with the broccoli. If you like a kick, you can make this soup spicy! Add red pepper flakes or diced jalapeños while cooking. Start with a small amount and taste as you go. For garnishes, try adding sliced green onions or a sprinkle of crushed red pepper on top. This adds both heat and a pop of color to your dish. You can control how creamy or chunky your soup is. If you want it super smooth, blend all of it. For a chunkier style, blend half and mix it back in. The texture changes the flavors, too. A creamy soup feels rich and indulgent, while a chunky one has a heartier vibe. Both are delicious, so choose what you prefer! To store leftovers, let the soup cool first. Pour it into an airtight container. You can keep it in the fridge for up to three days. When reheating, use a pot on the stove or the microwave. Stir it well to make sure it heats evenly. Add a splash of vegetable broth if it seems too thick. For freezing portions, let the soup cool down completely. Use freezer-safe containers or bags. Label them with the date. You can freeze it for up to three months. When you want to eat it, take a container out of the freezer. Thaw it in the fridge overnight. Reheat it on the stove or microwave, just like before. You can turn leftover soup into something new. Try making a casserole by mixing it with cooked pasta. You can also use it as a sauce over baked chicken or veggies. When reheating, feel free to add fresh ingredients. Toss in some spinach or extra cheese for a tasty twist. This keeps your meals exciting and fresh! This soup lasts about 3 to 4 days in the fridge. Make sure to store it in an airtight container. It's best to enjoy it fresh, but it still tastes great after a few days. Just reheat gently on the stove or in the microwave. Yes, you can use frozen broccoli. It saves time and is often just as nutritious. However, frozen broccoli can be softer when cooked, which may change the soup's texture. If you prefer a firmer bite, fresh is the way to go. This recipe can be gluten-free! Always check the labels on your vegetable broth and cheese. Most brands offer gluten-free options, but it’s good to double-check. Use care when selecting your ingredients. This soup pairs well with crusty bread or a fresh salad. You might add croutons for extra crunch. A sprinkle of extra cheese on top also enhances the dish. Enjoy it alongside a light meal for a complete experience. This blog post covered a tasty slow cooker cheesy broccoli potato soup. We discussed key ingredients, step-by-step instructions, and tips for the best flavor. You learned about variations to customize the recipe and storage tips to enjoy it later. In the end, this soup is simple to make and perfect for any meal. You can easily adapt it to suit your tastes and needs. Enjoy cooking and savoring every delicious spoonful!

Slow Cooker Cheesy Broccoli Potato Soup

Warm up your family with this creamy slow cooker cheesy broccoli potato soup that's both delicious and easy to make! Packed with fresh vegetables and blended to perfection, this comforting recipe is perfect for any day. You'll love how simple it is to prepare and how satisfying it tastes. Ready to indulge in a bowl of goodness? Click to explore the full recipe and discover how to make this delightful soup today!
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Ingredients
  

4 cups broccoli florets (fresh or frozen)

3 medium potatoes (peeled and diced into small cubes)

1 medium onion (finely chopped)

2 cloves garlic (minced)

4 cups vegetable broth

1 cup sharp cheddar cheese (shredded)

1 cup heavy cream

2 tablespoons olive oil

1 teaspoon dried thyme

Salt and pepper to taste

Optional: croutons and extra cheese for garnish

Instructions
 

Begin by pouring the olive oil into your slow cooker. Add the finely chopped onion and minced garlic, sautéing them together. Cook for about 3-4 minutes, or until the onion becomes translucent and you can smell the garlic's rich aroma.

    Next, incorporate the diced potatoes and broccoli florets into the slow cooker, mixing them well with the sautéed onion and garlic.

      Pour the vegetable broth over the mixture in the slow cooker. Season with dried thyme, a pinch of salt, and pepper. Stir everything together to ensure the vegetables are evenly coated with the broth and seasonings.

        Cover the slow cooker with its lid and choose your cooking method: set it on low for 6-7 hours, or on high for 3-4 hours. The goal is to cook until all the vegetables are tender.

          Once the cooking time is complete, take an immersion blender and blend the soup until it reaches your desired smoothness. If you enjoy a chunkier texture, simply blend half of the soup and then mix it back into the rest for a delightful contrast.

            Stir in the heavy cream and shredded sharp cheddar cheese, continuing to mix until the cheese has melted and everything is beautifully creamy.

              Taste the soup and adjust the seasoning with additional salt and pepper, if needed, to enhance the flavors.

                Ladle the hot soup into bowls, and top each serving with croutons and an extra sprinkle of shredded cheese if you like.

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

                    - Presentation Tips: For a delightful presentation, serve the steaming soup in warm bowl. Top each bowl with a generous sprinkle of cheese and a handful of croutons for that perfect crunchy contrast. Pair with a slice of crusty bread for dipping and enjoy every warm spoonful!