Step 1: Prepare the Vegetables
- Chop the Vegetables: Begin by peeling and dicing the potatoes into small cubes, about 1-inch pieces. Rinse the broccoli and chop it into small florets, ensuring they’re similar in size for even cooking. Dice the onion and mince the garlic.
Step 2: Sauté the Aromatics (Optional)
- Sauté the Onion and Garlic: In a skillet, heat 2 tablespoons of olive oil or butter over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant. This step enhances the flavor of your soup, but you can skip it if you’re short on time.
Step 3: Assemble in the Slow Cooker
- Add Ingredients to the Slow Cooker: In your slow cooker, combine the diced potatoes, broccoli florets, sautéed onion and garlic (if using), 4 cups of broth, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of dried thyme, and 1/2 teaspoon of paprika. Stir to combine.
Step 4: Cook the Soup
- Set the Slow Cooker: Cover and cook on low for 6-7 hours or on high for 3-4 hours until the potatoes are tender and easily pierced with a fork.
Step 5: Blend the Soup (Optional)
- Blend for Creaminess: Once the soup has finished cooking, you can blend it for a creamier texture. Use an immersion blender to blend the soup directly in the slow cooker until smooth. Alternatively, transfer half or all of the soup to a regular blender, blend until smooth, and return it to the slow cooker. If you prefer a chunkier soup, you can skip this step.
Step 6: Add Cream and Cheese
- Stir in Cream and Cheese: After blending, add 1 cup of heavy cream (or half-and-half) and 2 cups of shredded cheddar cheese to the soup. Stir until the cheese has melted and the soup is creamy. Taste and adjust the seasoning, adding more salt or pepper if needed.
Step 7: Serve and Enjoy
- Garnish and Serve: Ladle the soup into bowls and garnish with extra shredded cheddar cheese or a sprinkle of black pepper, if desired. Serve hot with crusty bread or crackers for dipping.
Tips for the Best Potato Broccoli Cheddar Soup
- Use Fresh Ingredients: Fresh broccoli and good-quality cheese will elevate the flavors of your soup.
- Make It Ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
- Freeze for Later: Allow the soup to cool completely, then store it in an airtight container in the freezer for up to 3 months. Thaw and reheat before serving.
- Customize: Feel free to add other vegetables like carrots or cauliflower for added nutrition. You can also stir in cooked bacon or ham for a meatier version.
Conclusion
This Slow Cooker Potato Broccoli Cheddar Soup is a delicious and comforting dish that will satisfy your cravings and warm your heart. With its rich flavors and creamy texture, it’s perfect for family dinners, gatherings, or a quiet night in. Enjoy making this easy recipe, and watch as it becomes a staple in your home!
This recipe not only guides your visitors through every step but also gives them tips and variations to enhance their cooking experience. Enjoy!