Crockpot Broccoli & Cheddar Soup
End Winter and head into Spring with this delicious rich & creamy soup packed with cheese & veggies.
Servings 8
Equipment
- cutting board & sharp knife
- measuring cups & spoons
- carrot peeler
- grater
- immersion blender
- 6 quart crockpot or slow cooker
Ingredients
- 6-8 cups fresh broccoli cut into bite size pieces
- 2 medium carrots, peeled and grated
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 4 oz cream cheese, cubed
- 4 cups chicken or vegetable broth
- 1/4 cup corn starch
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp ground nutmeg (optional)
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 2 cups milk
- 16 oz cheddar cheese, shredded
Instructions
- Rinse broccoli and cut into bite size pieces and place into crockpot. Peel and grate carrots and place on top of broccoli in crockpot. Peel and chop onion and place in crockpot. Mince garlic and place in crockpot.
- In large mixing bowl whisk together chicken broth, corn starch, salt, pepper, garlic powder, onion powder, and nutmeg.
- Pour mixture over the broccoli, carrots, and onions in crockpot. Give everything a good mix to combine.
- Cover with lid and cook on high for 2-3 hours or on low for 6-7 hours until broccoli is to your liking in texture.
- Stir in milk and cheddar cheese. Taste and adjust any seasonings that you may need extra of. Place crockpot on low and cook an additional 30 minutes to melt cheese.
- Using an immersion blender, smooth soup to your desired texture. Enjoy.