Crockpot Creamy Potato and Broccoli Soup
A comforting and easy-to-make creamy potato and broccoli soup, perfect for a cozy meal.
Equipment
- Slow cooker
- Potato masher (optional)
- Immersion blender (optional)
Ingredients
Main Ingredients
- 3 lbs Russet or Yukon Gold potatoes peeled and diced into 1-inch cubes
- 1 medium onion chopped
- 3-4 garlic minced
- 4-6 cups vegetable broth
- 1-2 cups milk whole, 2%, or evaporated
- 4-8 cream cheese softened
- 1-2 cups frozen broccoli florets
- 1 tablespoon butter or olive oil optional, for sautéing
- Salt to taste
- Black pepper to taste
Optional Garnishes
- shredded cheddar cheese
- fresh chives
- cayenne pepper a pinch of
Instructions
Instructions
- Peel and dice the potatoes, chop the onion, and mince the garlic before proceeding.
- Place the prepped potatoes, onion, and garlic into your slow cooker.
- Pour in 4 cups of vegetable broth, then season with salt and black pepper.
- Cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender.
- Add the frozen broccoli florets during the last hour of cooking.
- Mash some potatoes directly in the slow cooker for a thicker soup, or use an immersion blender for a smoother consistency.
- Stir in the softened cream cheese and milk until smooth and melted.
- Taste and adjust seasonings; add more broth or milk if the soup is too thick.
- Ladle into bowls and garnish with cheddar cheese and chives, if desired.
Notes
For a richer flavor, you can sauté the onion and garlic in butter or olive oil before adding them to the slow cooker. Adjust the amount of milk and broth to reach your desired soup consistency. Feel free to add other vegetables like carrots or celery along with the potatoes for more depth. This soup reheats well and can be stored in the refrigerator for up to 3-4 days.