Ingredients
– 2 russet potatoes diced
– 4 cups fresh broccoli florets (about 1 head)
– 1 yellow onion diced
– 2 garlic cloves minced
– 1 carrot chopped
– 4 cups vegetable or chicken broth
– 1 teaspoon dried thyme
– 8 ounces full fat cream cheese
– Salt and pepper to taste
– 2 cups shredded cheddar cheese
– 1 bay leaf
Instructions
1-Prepare vegetables: Dice 2 russet potatoes, chop 4 cups broccoli florets, dice 1 yellow onion, mince 2 garlic cloves, and chop 1 carrot.
2-Add to slow cooker: Combine the veggies, 4 cups broth, 1 teaspoon dried thyme, 8 ounces cream cheese, salt, pepper, and 1 bay leaf.
3-Cook: Set on HIGH for 4 hours or LOW for 6-8 hours.
4-Blend and add cheese: Remove bay leaf, blend as desired, then stir in 2 cups shredded cheddar cheese and cook for 15 more minutes.
5-Serve: Ladle into bowls and enjoy immediately.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥔 Russet potatoes break down well for thickening; avoid waxy potatoes.
🧀 Use full fat cream cheese for the best texture and flavor.
🍴 Customize soup texture by partially or fully blending to your liking.
- Prep Time: 10 minutes
- Cook Time: 4 hours (HIGH) or 6-8 hours (LOW)
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian (if vegetable broth used)
Nutrition
- Serving Size: 1 bowl