Slow Cooker Potato Broccoli Cheddar Soup

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Slow Cooker Potato Broccoli Cheddar Soup

Ingredients:

  • 32 oz frozen broccoli

    • Adds a rich source of vitamins and fiber, and complements the creamy base of the soup.

  • 2 russet potatoes, peeled and diced

    • Provides a hearty texture and flavor, helping to thicken the soup.

  • 1 can cream of chicken soup

    • Serves as the base for the soup, adding creaminess and richness.

  • 1 can cream of mushroom soup

    • Enhances the creamy texture and adds a savory flavor to the base.

  • 4 cups chicken broth

    • The liquid base, giving the soup its overall texture and helping blend all the ingredients together.

  • 1 cup shredded cheddar cheese

    • Provides the signature cheesy, creamy flavor of a cheddar potato soup.

  • 1/2 cup heavy cream

    • Adds richness and smoothness to the soup, giving it a velvety texture.

  • 1 teaspoon garlic powder

    • Adds a depth of flavor to complement the broccoli and potatoes.

  • 1/2 teaspoon onion powder

    • Provides a subtle savory note to the soup.

  • Salt and pepper to taste

    • To season the soup and enhance all the flavors.

Instructions:

  1. Prepare the Ingredients:

    • Peel and dice the russet potatoes into small cubes.

    • Place the frozen broccoli in the slow cooker.

  2. Add the Soups:

    • Add the can of cream of chicken soup and the can of cream of mushroom soup to the slow cooker.

  3. Pour in the Broth:

    • Add the chicken broth to the mixture. Stir everything to combine.

  4. Season the Soup:

    • Sprinkle in the garlic powder, onion powder, salt, and pepper. Stir again to evenly distribute the seasonings.

  5. Cook the Soup:

    • Cover the slow cooker and cook on low for 6-7 hours or high for 3-4 hours, until the potatoes are tender and the broccoli is cooked through.

  6. Add Cheese and Cream:

    • About 15-20 minutes before serving, stir in the shredded cheddar cheese and heavy cream. Stir until the cheese is fully melted and the soup becomes smooth and creamy.

  7. Serve:

    • Once the soup is ready, serve hot and enjoy! You can garnish with extra cheese or fresh herbs if desired.

Benefits:

  • Rich in Vitamins: The broccoli adds a good amount of vitamin C, fiber, and antioxidants.

  • Hearty and Satisfying: The potatoes provide fiber and carbohydrates, making this soup a filling, comfort food option.

  • Cheesy Goodness: The addition of cheddar cheese adds calcium and a creamy, satisfying flavor.

  • Easy to Make: This slow cooker soup requires minimal prep and cooking time, making it a convenient meal for busy days.

Nutritional Info (Approximate per serving):

  • Calories: 300-350 kcal

  • Carbohydrates: 30-35 g

  • Protein: 8-10 g

  • Fat: 20-25 g

  • Fiber: 4-5 g

  • Sodium: 700-900 mg (depending on broth and soups used)

Tips:

  • For a Thicker Soup: If you prefer a thicker consistency, you can mash some of the potatoes in the soup before adding the cheese, or use an immersion blender to puree part of the soup.

  • Low Carb Version: You can substitute the potatoes with cauliflower to make this soup lower in carbs.

  • Add More Veggies: For extra flavor and nutrition, you can add carrots or celery along with the potatoes and broccoli.

  • Make Ahead: This soup can be made ahead and stored in the refrigerator for up to 3 days. Reheat it on the stove or in the microwave before serving.

  • Freezing: You can also freeze the soup for up to 3 months. Just let it cool, store it in an airtight container, and thaw it in the fridge before reheating.

Frequently Asked Questions (Q/A):

Q1: Can I use fresh broccoli instead of frozen?
A1: Yes, you can use fresh broccoli. Just chop it into small florets and add it to the slow cooker with the other ingredients. You may need to cook the soup for a little less time, about 4-5 hours on low.

Q2: Can I use a different type of cheese?
A2: Yes! You can substitute the cheddar cheese with other cheeses like mozzarella or Monterey Jack for a different flavor profile.

Q3: Can I make this dairy-free?
A3: To make this soup dairy-free, use dairy-free cream of mushroom and cream of chicken soups, and substitute the heavy cream and cheese with dairy-free alternatives.

Q4: How can I make this soup spicier?
A4: You can add a pinch of cayenne pepper, red pepper flakes, or some diced jalapeños to give the soup a spicy kick.

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