Description
A delicious and creamy vegetable soup that is perfect for cold days.
Ingredients
Scale
- 1 cup shredded carrots
- 2 stalks celery (diced)
- 1 small onion (diced)
- 4 cloves garlic (minced)
- 4 cups potatoes (peeled and cubed into 1-inch chunks)
- 4 cups broccoli florets (chopped)
- 1 1/2 teaspoons black pepper
- 2 1/2 teaspoons salt
- 4 cups chicken broth
- 2 cups heavy cream
- 1/4 cup flour
- 2 cups shredded sharp cheddar cheese
Instructions
- To a 5-6 quart slow cooker, add carrots, celery, onion, garlic, potatoes, broccoli, salt, pepper, and chicken broth.
- Cover and cook on low for 6 hours or on high for 4 hours (vegetables should be tender).
- In a small bowl, whisk together the heavy cream and flour.
- Pour mixture into soup and stir. Cover and cook on high for an additional 30–45 minutes until it thickens.
- When ready, add in the shredded cheese. Stir until melted and combined with the soup.
- Then serve!
Notes
- This soup can be served with crusty bread for a complete meal.
- Feel free to add more vegetables according to your preference.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 60mg