Cheddar Potato Broccoli Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 cups diced Yukon Gold potatoes, all cut into cubes
02 -
4 cups small broccoli florets, trimmed into bite-size bits
03 -
1 medium onion, chopped into small pieces
04 -
2 celery stalks, chopped up
05 -
2 carrots, also diced
06 -
3-4 minced garlic cloves
07 -
4 cups of chicken stock
08 -
1 cup of heavy whipping cream
09 -
3 cups sharp cheddar cheese, grated fresh
10 -
1 teaspoon thyme leaves, dried
11 -
Salt and pepper—adjust to taste
→ Optional Toppings
12 -
Green onions or chopped chives
13 -
A dollop of sour cream
14 -
Extra shredded cheddar
15 -
Crunchy croutons
16 -
Bits of crispy bacon
# Instructions:
01 -
In the crockpot, toss in the chopped onion, potatoes, carrots, and celery. Sprinkle on some dried thyme, salt, and pepper.
02 -
Pour stock over the veggies until they're just submerged. Cover and let it simmer on LOW for 6-7 hours or HIGH for 3-4 hours.
03 -
With an hour left, toss in the broccoli florets. This keeps them tender and green.
04 -
Stir in heavy cream about half an hour before it's done cooking.
05 -
Little by little, mix in the shredded cheddar. Stir each time so it melts smoothly.
06 -
Taste and adjust the salt and pepper if needed. Dish it up warm and add any toppings you like.
# Notes:
01 -
Add cheese at the end so it doesn't separate.
02 -
Freshly grated cheese helps create a creamy finish.
03 -
Soups like this thicken up as they cool down.