Crock Pot Potato Broccoli Cheddar Soup

4 cups broccoli florets

4 medium potatoes, peeled and diced

1 medium onion, chopped

2 cloves garlic, minced

4 cups vegetable broth

2 cups shredded cheddar cheese

1 cup heavy cream

1/2 teaspoon black pepper

1/2 teaspoon salt

1/4 teaspoon cayenne pepper (optional)

2 tablespoons butter

2 tablespoons flour

Add the diced potatoes, chopped onion, minced garlic, and broccoli florets to the crock pot.

Pour in the vegetable broth, and season with salt, black pepper, and cayenne pepper.

Cover and cook on low for 6-7 hours, or on high for 3-4 hours, until the vegetables are tender.

In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux.

Stir the roux into the crock pot. Add the heavy cream and shredded cheddar cheese.

Mix well, and continue cooking for an additional 30 minutes, allowing the cheese to melt and the soup to thicken.

Once done, taste and adjust seasoning if necessary. Serve hot, garnished with extra cheese or a sprinkle of fresh herbs if desired.

Prep Time: 15 minutes | Cooking Time: 7 hours | Total Time: 7 hours 15 minutes

Kcal: 320 kcal