Creamy Slow Cooker Broccoli and Cheddar Soup
This comforting slow cooker broccoli and cheese soup is incredibly creamy and packed with flavor. It's an easy, set-it-and-forget-it meal that's perfect for chilly evenings and busy weekdays.
Servings6 Portions
Prep Time15 Mins
Cook Time195 Mins
Difficulty
Easy
Ingredients
6
- vegetable or sunflower oil1 tbsp
- onion, chopped1 medium
- garlic, crushed or finely grated2 clove
- potatoes, roughly chopped250 g
- broccoli, roughly chopped1 large head
- chicken or vegetable stock750 ml
- mature cheddar cut into cubes150 g
- single cream plus extra to serve125 ml
- toasted or crusty bread to serve1 loaf
Step-by-Step Instructions
01
Heat the oil in a frying pan over medium-low heat. Add the chopped onion and sauté for 10-12 minutes until soft and translucent, but not browned. Stir in the garlic and cook for another minute until fragrant.
02
Add the roughly chopped potatoes to the pan and cook for a few minutes to soften slightly. Transfer the entire onion and potato mixture into your slow cooker.
03
Add the chopped broccoli and stock to the slow cooker. Season generously with salt and freshly ground black pepper. Cover and cook on high for 3 hours or on low for 5 hours until the vegetables are completely tender.
04
Once the cooking time is up, stir in the cubed cheddar cheese until fully melted. Pour in the single cream and stir to combine.
05
Use an immersion blender directly in the pot, or carefully transfer the soup to a standard blender, and process until smooth. Serve hot with an extra swirl of cream, a crack of black pepper, and crusty bread for dipping.
