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- 4 cups fresh broccoli florets - 2 large russet potatoes, peeled and diced - 1 onion, chopped - 4 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream (or coconut cream for a dairy-free option) - 1 teaspoon dried thyme - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 tablespoon olive oil - 1/2 cup shredded cheddar cheese (optional, for garnish) - Fresh parsley, chopped (for garnish) Gather these ingredients before you start. Fresh broccoli gives a bright flavor. The russet potatoes add creaminess. Chop the onion and garlic for a good base. Vegetable broth keeps it light and tasty. You can use heavy cream or coconut cream, depending on your diet. Dried thyme adds a nice herbal note. Salt and black pepper enhance the flavors. Olive oil helps the veggies cook well. If you like, add cheddar cheese and parsley on top for a special touch. Having everything ready makes cooking easy and fun! To make this soup, start by preparing your ingredients. - Chopping onions and garlic: Use a sharp knife to chop one onion. Aim for small pieces. Mince four cloves of garlic until fine. These will add great flavor to your soup. - Dicing potatoes: Take two large russet potatoes. Peel them first, then cut them into small cubes. This helps them cook evenly and blend well in the soup. - Preparing broccoli florets: Take four cups of fresh broccoli florets. Cut them into smaller pieces if needed. This helps them cook faster and blend smoothly. Now, let’s move to the slow cooking part. - Combining ingredients in the slow cooker: In your slow cooker, add the chopped onion, minced garlic, diced potatoes, and broccoli florets. Pour in four cups of vegetable broth. Sprinkle in one teaspoon of dried thyme, one teaspoon of salt, and half a teaspoon of black pepper. Drizzle one tablespoon of olive oil over the top. This oil helps enhance the flavors. - Cooking times (low and high settings): Cover the slow cooker. Set it to cook on low for 6 to 8 hours or on high for 3 to 4 hours. Choose the time that fits your day best. - Techniques for achieving desired texture: When the cooking time is up, check if the potatoes are tender. If you want a smooth soup, use an immersion blender to puree the soup until creamy. If you like some chunks, blend just half of it. Now, let’s make the soup creamy. - Blending the soup for creaminess: After blending, you should have a nice, creamy texture. If you prefer a smoother soup, blend a little longer. - Adding heavy cream or coconut cream: Stir in one cup of heavy cream or coconut cream for a dairy-free option. Mix well and let it warm for about 15 minutes. Taste it now. If needed, add more salt or pepper. This is how you create a rich and creamy broccoli potato soup. Enjoy serving it hot! Seasoning is key to a great soup. Always taste your soup before serving. If it lacks flavor, add more salt or pepper. For this recipe, the dried thyme adds depth. If you want a stronger taste, try fresh herbs. They can make a big difference. Balancing the creaminess is also important. Too much cream can mask the fresh veggie flavors. Start with half the cream and mix it in. You can always add more later if needed. Using the right slow cooker size matters. A 6-quart slow cooker works well for this soup. It gives enough space for all the ingredients. For blending, I love using an immersion blender. It’s easy to handle and makes the soup smooth. If you want a chunkier texture, blend just half of the soup. You can use a regular blender, but be careful with hot soup. This soup pairs well with crusty bread or a simple salad. A light side helps balance the meal. For presentation, use a nice bowl and add a sprinkle of cheese and parsley on top. It makes the soup look inviting. A drizzle of olive oil can also enhance the look and flavor. Enjoy the warm, cozy vibes that this soup brings! {{image_2}} If you want a dairy-free soup, use coconut cream instead of heavy cream. Coconut cream gives the soup a rich and creamy texture. It also adds a hint of sweetness. This change makes the soup friendly for those who avoid dairy. The flavors of broccoli and potatoes still shine through. You can make this soup even heartier by adding protein. Try cooked chicken or beans. Beans like cannellini or navy beans work well. They add fiber and protein to the soup. You can also mix in other veggies. Carrots and celery are great options. They add color and nutrition. Just chop them up and toss them in with the other ingredients. To boost the flavor, add herbs and spices. Fresh herbs like basil or dill can brighten the soup. A sprinkle of smoked paprika adds a nice depth. For a cheesy finish, try different cheese options for garnishing. Besides cheddar, you could use parmesan or gouda. Each cheese brings its own twist to the dish. Experiment to find your favorite! To store your broccoli potato soup, let it cool first. Once cool, pour it into an airtight container. You can keep it in the fridge for up to three days. Make sure the lid is sealed tight to keep it fresh. When you’re ready to eat, just reheat it on the stove or in the microwave. If you want to save the soup for later, freezing is a great option. Use freezer-safe containers or bags. Leave some space at the top for expansion. The soup can last in the freezer for up to three months. To reheat, thaw it in the fridge overnight. You can warm it on the stove or in the microwave until hot. In the fridge, your creamy broccoli potato soup stays good for about three days. In the freezer, it lasts much longer, up to three months. Always check for changes in smell or color before eating. If anything seems off, it’s best to throw it away. Yes, you can make this soup in advance. Here’s how to do it: - Cook the soup completely: Follow the recipe steps and cook the soup. - Cool it down: Let the soup cool to room temperature. - Store it: Transfer the soup to an airtight container and place it in the fridge. - Reheat: When you’re ready to enjoy it, heat it on the stove or in the microwave until hot. This soup tastes even better the next day, as the flavors meld together. Making this soup vegan is easy. Here are some swaps: - Cream: Replace heavy cream with coconut cream. It adds a nice flavor. - Broth: Use vegetable broth instead of any meat broth. Make sure it is vegan. - Cheese: Skip the cheddar cheese or use a dairy-free cheese if you want some topping. These substitutes keep the soup creamy and delicious without any animal products. Yes, you can make this soup on the stovetop. Here’s how: 1. Prepare the ingredients: Chop the onion and garlic, dice the potatoes, and cut the broccoli. 2. Sauté: In a large pot, heat olive oil over medium heat. Add onion and garlic. Cook until soft. 3. Add vegetables: Stir in the potatoes and broccoli. Cook for a few minutes. 4. Pour in broth: Add vegetable broth, thyme, salt, and pepper. Bring to a boil. 5. Simmer: Reduce heat and simmer for 20 minutes, or until the potatoes are tender. 6. Blend: Use an immersion blender to puree the soup to your desired texture. 7. Finish: Stir in coconut cream or heavy cream and heat for 5 more minutes. This method is quick and keeps the soup tasty! This blog post covered how to make creamy broccoli potato soup. We discussed the ingredients, the steps to prepare, and the slow cooking method. I shared tips for flavor and recommended tools. We explored variations, storage advice, and common questions. Making this soup is simple and rewarding. Enjoy a bowl and share it with friends!

Slow Cooker Creamy Broccoli Potato Soup

Warm up with a delightful bowl of Slow Cooker Creamy Broccoli Potato Soup! This simple and comforting recipe combines fresh broccoli, tender potatoes, and savory spices, creating a creamy texture perfect for cold days. It's easy to make and can be ready in just hours. Plus, there's a dairy-free option too! Click through now to discover this cozy soup recipe and bring warmth to your table today!
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Ingredients
  

4 cups fresh broccoli florets

2 large russet potatoes, peeled and diced

1 onion, chopped

4 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream (or coconut cream for a dairy-free option)

1 teaspoon dried thyme

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon olive oil

1/2 cup shredded cheddar cheese (optional, for garnish)

Fresh parsley, chopped (for garnish)

Instructions
 

In a slow cooker, combine the chopped onion, minced garlic, diced potatoes, and broccoli florets.

    Add the vegetable broth, dried thyme, salt, and black pepper to the cooker.

      Drizzle the olive oil over the vegetables, ensuring they are well coated.

        Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender.

          Once cooked, use an immersion blender to puree the soup until creamy and smooth. If you prefer a chunkier texture, blend only half of the soup and mix.

            Stir in the heavy cream (or coconut cream) and mix until well combined. Allow the soup to heat through for an additional 15 minutes.

              Taste and adjust seasoning if necessary.

                Serve hot, garnished with shredded cheddar cheese and fresh parsley.

                  Prep Time, Total Time, Servings: 15 minutes | 6-8 hours (slow cooker) | 6 servings