Name: Creamy Broccoli and Cheese Potato Soup in the Crockpot
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Cuisine: American
Ingredients: 4 cups chopped broccoli florets; 3 large potatoes, peeled and diced; 1 can (10.5 oz) condensed cream of mushroom or celery soup; 2 cups shredded cheddar cheese; 1 cup milk or heavy cream; 1 onion, finely chopped; 3 cloves garlic, minced; 4 cups chicken or vegetable broth; 2 tablespoons butter; Salt and pepper to taste

Ingredients

Scale

4 cups chopped broccoli florets
3 large potatoes, peeled and diced
1 can (10.5 oz) condensed cream of mushroom or celery soup
2 cups shredded cheddar cheese
1 cup milk or heavy cream
1 onion, finely chopped
3 cloves garlic, minced
4 cups chicken or vegetable broth
2 tablespoons butter
Salt and pepper to taste

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Instructions

In a slow cooker, combine potatoes, onion, garlic, broth, salt, and pepper. Cover and cook on low for 6-8 hours or until potatoes are tender.
Add chopped broccoli, cream of mushroom soup, and butter. Stir well and cook for another 30 minutes until broccoli is tender.
Stir in shredded cheese and milk, cooking until cheese melts and soup is creamy. Adjust seasoning as needed. Serve hot.

Notes

You can substitute heavy cream with milk for a lighter version.
Add crushed red pepper flakes for a spicy kick.
This soup can be frozen for up to 3 months.

Prep Time: 10 minutes
Cook Time: 8 hours
Method: Slow cooker
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 310 Kcal
Sugar: 6g
Sodium: 850mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 4g
Protein: 15g
Cholesterol: 55mg