Cooked - Slow Cooker Broccoli Cheddar Potato Soup - New Recipe

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Slow Cooker Broccoli Cheddar Potato Soup

8.0

1 C carrots (chopped)

½ C celery (chopped)

1 ¼ C yellow onion (chopped)

4 cloves garlic (minced)

3 ½ C potatoes (peeled, cubed into small pieces)

4 C broccoli florets (chopped)

1 ½ tsp dried thyme

1 ½ tsp ground white pepper (or black pepper)

2 ½ tsp salt

4 ½ C chicken broth

1 ½ C heavy cream

¼ C all purpose flour (see notes)

8 oz Colby cheddar cheese (freshly shredded)

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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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