Broccoli Potato Soup (Print Version)
# Ingredients:
01 -
2 large carrots.
02 -
1 big yellow onion.
03 -
900 grams of Yukon Gold potatoes.
04 -
4 cloves of garlic.
05 -
2 celery stalks.
06 -
1.5 liters of chicken broth.
07 -
A teaspoon of garlic powder.
08 -
2 teaspoons of dried thyme.
09 -
Kosher salt.
10 -
Black pepper.
11 -
4 cups of fresh broccoli florets.
12 -
500 ml of heavy cream.
13 -
300 grams of sharp cheddar, shredded.
14 -
Green onions or chives for garnish.
# Instructions:
01 -
Put the potatoes, onion, carrots, celery, garlic, and seasonings into your crockpot.
02 -
Pour in the chicken stock and cook for 6-7 hours on LOW or 3-4 hours on HIGH.
03 -
Toss in the broccoli during the last hour of cooking.
04 -
Stir in the cream and cheddar bit by bit in the final 30 minutes. Adjust your seasoning if needed.
05 -
Serve it warm with grated cheddar, chives, and optional croutons.
# Notes:
01 -
Store leftover soup in the fridge for up to 3 days.
02 -
It’s best not to freeze it because of the dairy content.