SLOW COOKER BAKED POTATO SOUP RECIPES

Name: Slow Cooker Broccoli Cheddar Potato Soup
Prep time: 15 min
Cook time: 4 h 30 min
Total time: 4 h 45 min
Yield: 6
Cuisine: American
Ingredients: 1 C carrots (chopped); 1/2 C celery (chopped); 1 1/4 C yellow onion (chopped); 4 cloves garlic (minced); 3 1/2 C potatoes (peeled, cubed into small pieces); 4 C broccoli florets (chopped); 1 1/2 tsp dried thyme; 1 1/2 tsp ground white pepper (or black pepper); 2 1/2 tsp salt; 4 1/2 C chicken broth; 1 1/2 C heavy cream; 1/4 C all purpose flour (see notes); 8 oz Colby cheddar cheese (freshly shredded)

SLOW COOKER BROCCOLI CHEDDAR POTATO SOUP | BAKED BY RACHEL

Slow Cooker Broccoli Cheddar Potato Soup | Baked by Rachel image

Super easy and comforting slow cooker creamy broccoli cheddar and potato soup recipe. A crowd pleasing must make soup, perfect for cool winter months.

Provided by Rachel

Categories Soup

Total Time 285 minutes

Prep Time 15 minutes

Cook Time 270 minutes

Yield 6

Number Of Ingredients 13

Ingredients

1 C carrots (chopped)
1/2 C celery (chopped)
1 1/4 C yellow onion (chopped)
4 cloves garlic (minced)
3 1/2 C potatoes (peeled, cubed into small pieces)
4 C broccoli florets (chopped)
1 1/2 tsp dried thyme
1 1/2 tsp ground white pepper (or black pepper)
2 1/2 tsp salt
4 1/2 C chicken broth
1 1/2 C heavy cream
1/4 C all purpose flour (see notes)
8 oz Colby cheddar cheese (freshly shredded)

Steps:

Prepare vegetables as directed in the ingredient list. Add all prepared vegetables, seasoning and broth to the bowl of a 6-quart slow cooker. Cover and cook on high for 4 hours.
When initial cook time is up, in small batches, sprinkle shredded cheese over warm soup. Stir gentle to distribute and melt.
Whisk together heavy cream and flour. Pour into slow cooker. Stir gently to combine. Return lid and continue cooking for an additional 30-45 minutes.
Serve warm.

SLOW COOKER BROCCOLI CHEDDAR POTATO SOUP | BAKED BY RACHEL

Slow Cooker Broccoli Cheddar Potato Soup | Baked by Rachel image

Super easy and comforting slow cooker creamy broccoli cheddar and potato soup recipe. A crowd pleasing must make soup, perfect for cool winter months.

Provided by Rachel

Categories Soup

Total Time 285 minutes

Prep Time 15 minutes

Cook Time 270 minutes

Yield 6

Number Of Ingredients 13

Ingredients

1 C carrots (chopped)
1/2 C celery (chopped)
1 1/4 C yellow onion (chopped)
4 cloves garlic (minced)
3 1/2 C potatoes (peeled, cubed into small pieces)
4 C broccoli florets (chopped)
1 1/2 tsp dried thyme
1 1/2 tsp ground white pepper (or black pepper)
2 1/2 tsp salt
4 1/2 C chicken broth
1 1/2 C heavy cream
1/4 C all purpose flour (see notes)
8 oz Colby cheddar cheese (freshly shredded)

Steps:

Prepare vegetables as directed in the ingredient list. Add all prepared vegetables, seasoning and broth to the bowl of a 6-quart slow cooker. Cover and cook on high for 4 hours.
When initial cook time is up, in small batches, sprinkle shredded cheese over warm soup. Stir gentle to distribute and melt.
Whisk together heavy cream and flour. Pour into slow cooker. Stir gently to combine. Return lid and continue cooking for an additional 30-45 minutes.
Serve warm.

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