Crockpot Broccoli Cheddar Soup

Ingredients

• 2 bags frozen broccoli florets (standard size bags)
• 0.5 bag shredded carrots (approximately 5-8 oz)
• 1 onion (diced)
• 3 cup chicken broth (divided for base)
• 0.25 cup cornstarch (for the slurry)
• 1 cup chicken broth (for the slurry)
• salt (to taste)
• black pepper (to taste)
• garlic powder (to taste)
• onion powder (to taste)
• smoked paprika (to taste)
• 8 oz cream cheese (1 block)
• 1 bag shredded cheddar cheese (typically 8 oz)
• heavy cream (add to your desired consistency)

Steps

1. 1

   Add the 2 bags of frozen broccoli florets, 1/2 bag of shredded carrots, 1 diced onion, and 3 cups of chicken broth to your crockpot.

2. 2

   In a separate bowl, whisk together 1/4 cup cornstarch and 1 cup of chicken broth until smooth to create a slurry.

3. 3

   Pour the cornstarch slurry into the crockpot.

4. 4

   Season the mixture with salt, black pepper, garlic powder, onion powder, and smoked paprika to taste.

5. 5

   Cover the crockpot and cook on HIGH for 3 hours.

6. 6

   After 3 hours, remove the lid and give everything a good stir.

7. 7

   Add the 8 oz block of cream cheese, the bag of shredded cheddar cheese, and a splash of heavy cream.

8. 8

   Mix everything together until well combined, cover, and cook for another 20 minutes to allow the cheeses to melt and incorporate.

9. 9

   Stir one final time until the soup is smooth and creamy.

10. 10

    Let the soup cool for a few minutes so it can thicken further before serving.

Notes

Letting the soup sit for a few minutes after cooking is essential for the final thickening process. You can adjust the thickness at the end by adding more or less heavy cream.

Nutrition per serving

• crockpot
• slow cooker
• soup
• broccoli cheddar
• comfort food
• easy recipe
• dinner