Original video by @applesauceandadhd — all credit to the creator.
Slow Cooker Broccoli Cheddar Potato Soup
A cozy slow cooker potato soup that goes onion-forward and finishes with broccoli, cheddar, and cream. Blended just enough to stay chunky, then topped with sour cream and more shredded cheese.
Ingredients
- 2 bagsSimply Potatoes diced potatoes with onion
- 2 cupschicken broth · approximately; plus more to thin at the end
- —garlic · a metric ton, per the creator
- 3/4 cupcream of onion soup powdered mix · or any cream soup you like; whisked with water below
- 1 1/2 cupswater · for the powdered soup mix
- —onion powder · a little extra, to taste
- —fresh cracked black pepper
- 1 cupheavy cream · approximately
- 2 cupsbroccoli florets · just the tops
- 8 ouncescheddar cheese
- —sour cream · for topping
- —shredded cheese · for topping
Steps
- 1
Add two bags of diced potatoes with onion to the slow cooker.
- 2
Pour in about 2 cups of chicken broth and add the garlic.
- 3
Add 3/4 cup of cream of onion soup powdered mix along with 1 1/2 cups of water; it will thicken as it cooks.
- 4
Season with extra onion powder and fresh cracked black pepper.
- 5
Stir until everything is well combined, cover, and cook on high for 2 hours or low for 4 hours, until the potatoes are mushy.
- 6
Blend with an immersion blender (or in a blender), leaving some chunks rather than blending smooth.
- 7
Stir in about 1 cup of heavy cream, 2 cups of broccoli florets, and 8 ounces of cheddar cheese.
- 8
If the soup is too thick, add more chicken broth about a cup at a time until it reaches a soup-like consistency.
- 9
Cover and cook another hour, until the broccoli is slightly mushy.
- 10
Taste, then serve topped with sour cream and shredded cheese.
Creator's notes
Any cream soup works — the creator usually uses cream of onion and makes it from scratch with a homemade powdered mix. Cook time is 2 hours on high or 4 hours on low before blending, plus about another hour after adding the broccoli and cheese.
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