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.