Description
This Broccoli Potato Soup combines tender potatoes, fresh broccoli florets, and other wholesome vegetables in a creamy, cheesy broth. Perfect for chilly days, this comforting soup can be easily made in a slow cooker or on the stovetop, offering a rich and satisfying meal that’s both hearty and flavorful.
Ingredients
Vegetables
- 1 cup shredded carrots
- 2 stalks celery, chopped
- 1 small onion, chopped
- 4 cloves garlic, minced
- 4 cups potatoes, peeled and cubed
- 4 cups broccoli florets, chopped
Seasonings
- 1 1/2 teaspoons black pepper
- 2 1/2 teaspoons salt
Liquids and Dairy
- 4 cups chicken broth
- 2 cups heavy cream
- 1/4 cup flour
- 2 cups shredded sharp cheddar cheese
- 2 tablespoons butter (for stovetop method)
Instructions
- Prepare vegetables: Start by prepping all your vegetables—shred the carrots, chop the celery, onion, garlic, potatoes, and broccoli florets so they’re ready to go.
- Slow cooker method: Add vegetables and broth: Place the shredded carrots, chopped celery, onion, garlic, potatoes, broccoli, salt, pepper, and chicken broth into the slow cooker. Cover it.
- Cook in slow cooker: Cook on Low for 6 hours or on High for 4 hours until the vegetables are tender and cooked through.
- Make cream mixture: In a small bowl, whisk together the heavy cream and flour until smooth.
- Thicken soup: Stir the cream and flour mixture into the soup in the slow cooker, then cover and cook for an additional 30–45 minutes until the soup thickens nicely.
- Add cheese: Stir in the shredded sharp cheddar cheese until fully melted and smooth.
- Serve: Ladle the soup into bowls and garnish with extra broccoli florets, more cheese, or a sprinkle of black pepper as desired.
- Stovetop method – sauté vegetables: In a dutch oven, melt the butter over medium heat. Add the onions, garlic, celery, and carrots and sauté until soft and fragrant.
- Add seasonings and flour: Stir in salt and pepper, cooking for another minute. Then sprinkle the flour over the vegetables and mix well until the flour is fully absorbed.
- Incorporate liquids: Whisk the heavy cream into the mixture until smooth and blended, then stir in the chicken broth.
- Cook potatoes: Add the peeled and cubed potatoes to the pot and cook gently over low heat for about 20 minutes, stirring occasionally to prevent sticking.
- Add broccoli and finish cooking: Once potatoes are fork tender, add the broccoli florets and continue cooking until the broccoli is tender.
- Stir in cheese and season: Remove the pot from heat and stir in the shredded cheddar cheese until melted. Adjust salt and pepper to taste.
- Serve hot: Ladle into bowls and enjoy immediately with optional garnishes.
Notes
- You can substitute vegetable broth to make this soup vegetarian by omitting chicken broth and using a vegetable alternative.
- The soup thickens as it cools; reheat gently and add extra broth or cream if needed to adjust consistency.
- For a lighter version, use half-and-half instead of heavy cream and reduce the amount of cheese.
- Adding a pinch of nutmeg or smoked paprika can enhance the depth of flavor if desired.
- Leftovers keep well refrigerated for up to 3 days and freeze beautifully for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
