Crockpot Potato Broccoli Cheddar Soup (No Milk!)
Creamy potato broccoli soup with cheddar cheese, made in the crockpot in 4 hours. It's made with 5 simple ingredients, and doesn't have any milk or heavy cream in it! It's one of my favorite fall recipes, the bowl is like a big comforting hug when the weather gets chilly!
Servings 4
Ingredients
- 6 cups potatoes peeled and diced into bite size pieces
- 1 medium yellow onion finely diced
- 5 cups chicken broth
- 1 large head broccoli chopped into florets
- 1 cup shredded cheddar cheese
Instructions
- Add potatoes, onions and broth into slow cooker. Cook on HIGH for 3 hours, 30 minutes.
- Do you want it chunky or creamy smooth? For creamy smooth use an immersion blender, blending until smooth. For chunky, use a potato masher or fork, breaking down the potatoes a little bit so they are smaller in size.
- Add broccoli and cheese into slow cooker and cook for 30 more minutes on HIGH.
- Serve in bowls and enjoy! Have leftovers? Once the soup is cooled, store the leftovers in an airtight container in the fridge. Leftover soup will stay good for 4 days.
