Just like the rest of the world, I’m obsessed with my crock-pot. Being able to throw a few ingredients into a slow cooker and ending up with a delicious meal is just the greatest thing. My philosophy on using my crock-pot is that I should have to do pretty much no work when I’m using it. If I have to do thirty minutes of prep before I put the food in my crock-pot, I’m not making that recipe. It’s supposed to be making my life easier!
This Creamy Crock-Pot Broccoli Potato Soup requires only five minutes of prep time and six main ingredients- it doesn’t get much easier than that! This soup is creamy, filling, and nutritious. One of my absolute favorite side dishes, a broccoli cheese baked potato, was the inspiration behind this soup. I decided to cut back on the cheese by adding just a tiny bit of cream cheese to the soup and an additional tablespoon or two of grated colby jack on top of my bowl. This gives the Crock-Pot Broccoli Potato Soup the perfect amount of cheesy flavor without making it unhealthy. If you’re vegan, simply omit the cream cheese- when the potatoes are pureed the texture of the soup gets very creamy. I add the cream cheese for taste rather than texture. You can also use a vegan brand of cream cheese, such as Kite Hill or Daiya.
I love making soup on Sunday and heating it up for lunch all week. It’s perfect for meal-prepping or if you are too busy to make dinner. Having this soup in the fridge gives you a healthy, filling lunch or dinner option that your whole family will enjoy.
Active Time: 5 minutes Total Time: 7-9 hours
Serves: 5
Ingredients:
2 lbs baby gold potatoes
1 white or yellow onion
2 cloves garlic
32 ounces vegetable broth
1 tablespoon salt
½ teaspoon black pepper
1 lb frozen broccoli florets
4 ounces reduced-fat cream cheese (for vegan, use a vegan cream cheese or omit)
For serving: shredded cheese, scallions
Directions:
Wash the potatoes well, cut into ½ inch chunks (I do NOT peel my potatoes), and put them into the crock-pot. Dice the onion and mince the garlic and add them to the crock-pot. Pour in the vegetable broth, salt, and pepper.
Cook on low for 9 hours or on high for 7 hours.
Turn the crock-pot to “warm” and stir in the frozen broccoli and the cream cheese (if using). Once the broccoli is softened, use an immersion blender to puree the soup- I usually puree half and leave half of the soup chunky. If you don’t have an immersion blender, you can puree the soup in a regular blender in batches.
Add additional salt and pepper to taste, if desired.
Serve the Creamy Crock-Pot Broccoli Potato Soup with shredded cheese and scallions.
Nutrition Information per serving (without toppings):
Calories: 223 Fat: 3g Carbs: 44g Protein: 7g Sodium: 1943mg Sugar: 5g
*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.
Not expecting this to come out as delicious as it did! I haven’t seen a recipe similar to this anywhere and was really surprised it was so creamy without any dairy or even almondmilk.
So happy to hear you liked it! Its one of my favorites 🙂