Crock Pot Potato Broccoli Cheddar Soup: A Hearty and Comforting Meal

Instructions:

1. Sauté the vegetables: In a large pot or slow cooker, heat the olive oil over medium heat. Add the onion, carrots, and celery, and cook until softened.
2. Add the remaining ingredients: Add the potatoes, broccoli, vegetable broth, milk, and salt and pepper to the pot. Stir to combine.
3. Cook: If using a stovetop pot, bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the vegetables are tender. If using a slow cooker, cook on high for 4-6 hours or low for 8-10 hours.
4. Blend: Use an immersion blender or transfer the soup to a blender and puree until smooth.
5. Add cheese: Stir in the shredded cheddar cheese until melted and combined.
6. Serve: Serve hot with crusty bread or crackers.

Tips:

• For a thicker soup: Add more milk or puree the soup longer.
• Make it spicier: Add a pinch of red pepper flakes or a diced jalapeño pepper to the soup.
• Add protein: For a more substantial meal, add cooked chicken, sausage, or bacon to the soup.
• Freeze leftovers: Leftover soup can be stored in the freezer for up to 3 months.

This creamy and comforting potato broccoli cheddar soup is a delicious and easy-to-make meal that’s perfect for any occasion. Enjoy!