This comforting and flavorful broccoli and potato soup is incredibly easy to make in your slow cooker, freeing up your time and oven for other dishes. The slow cooking process allows the flavors to meld beautifully, resulting in a creamy, satisfying soup perfect for a chilly evening. This recipe is easily customizable to your taste, allowing you to add your favorite herbs and spices. Let's dive into the deliciousness!
What are the best potatoes for broccoli and potato soup?
Russet potatoes are a fantastic choice for this soup. Their fluffy texture and slightly sweet flavor pair perfectly with the broccoli. Yukon Gold potatoes also work well, offering a creamier, slightly buttery flavor. Avoid waxy potatoes like red potatoes, as they tend to hold their shape and won't break down as nicely in the slow cooker, impacting the desired creamy consistency.
How long should I cook broccoli and potato soup in a slow cooker?
Cooking time depends on your slow cooker and desired level of tenderness. On low, aim for 6-8 hours, while on high, 3-4 hours should suffice. The potatoes should be easily mashed with a fork, and the broccoli should be tender-crisp. Overcooking can result in a mushy soup, so it's crucial to monitor the cooking process and adjust as needed.
Can I make this soup vegetarian or vegan?
Absolutely! This recipe is easily adaptable to vegetarian and vegan diets. For a vegetarian version, simply use vegetable broth instead of chicken broth. To make it vegan, ensure your broth is vegetable-based and avoid using any dairy products. Instead of cream, you can use full-fat coconut milk for a rich and creamy texture. Nutritional yeast can also add a cheesy flavor.
What are some variations for this broccoli and potato soup?
This recipe is a fantastic base for culinary creativity! Consider these variations:
- Spicy Kick: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce for a spicy twist.
- Herby Delight: Incorporate fresh herbs like thyme, rosemary, or chives for an extra layer of flavor. Adding them during the last 30 minutes of cooking will preserve their freshness.
- Cheesy Goodness: Stir in some shredded cheddar cheese or Gruyere cheese during the last 15 minutes of cooking for a cheesy finish.
- Creamy Texture: For an extra creamy texture, blend a portion of the soup with an immersion blender before serving.
How to make slow cooker broccoli and potato soup:
Ingredients:
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups broccoli florets
- 2 lbs russet potatoes, peeled and cubed
- 6 cups chicken broth (or vegetable broth for vegetarian/vegan)
- 1 cup milk or cream (or full-fat coconut milk for vegan)
- Salt and pepper to taste
Instructions:
- Sauté the onion and garlic in olive oil in a skillet until softened. This step adds depth of flavor.
- Transfer the sautéed onion and garlic to your slow cooker.
- Add the broccoli, potatoes, and broth to the slow cooker.
- Season with salt and pepper.
- Cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are tender.
- Stir in the milk or cream (or coconut milk) and heat through.
- If desired, blend a portion of the soup with an immersion blender for a creamier texture.
- Serve hot and enjoy!
This slow cooker broccoli and potato soup is a guaranteed crowd-pleaser. Its simple ingredients, minimal effort, and incredibly delicious taste make it a perfect weeknight meal or a comforting weekend treat. Remember to adjust cooking times based on your slow cooker and preferred consistency. Happy cooking!
