My grandma used to make this every time we visited, and the smell would fill the whole house with pure comfort.There’s something so incredibly soul-warming about a thick, creamy soup made with simple, wholesome ingredients. The way the potatoes break down to make it so velvety, and the broccoli adds just the right touch of freshness. It’s like a hug in a bowl, made even better with that sharp, melty cheddar.
Crockpot Potato Broccoli Cheddar Soup
Ingredients:*
4 cups broccoli florets*
4 large russet potatoes, peeled and diced*
1 small onion, chopped*
4 cups chicken or vegetable broth*
1 can (12 oz) evaporated milk*
1/2 cup (2 oz) shredded sharp cheddar cheese*
salt and pepper to tasteInstructions:*
Combine broccoli, potatoes, and onion in your slow cooker.*
Pour in the broth and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are very tender.* Carefully transfer about half of the soup to a blender (or use an immersion blender) and blend until smooth. Return the blended soup to the slow cooker.* Stir in the evaporated milk and cheddar cheese. Cook, stirring occasionally, until the cheese is melted and the soup is heated through.* Season with salt and pepper to taste.This soup is pure magic for a chilly evening. Who are you sharing a bowl with?