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Fall has arrived and we’re ready for what I affectionately call “soup weather”. We all love soup. I decided to combine two different soups to make a third. I took what we love about potato soup and combined it with broccoli cheese soup and made Broccoli Cheddar Potato Soup. And because I like things nice and simple, I made it in the Crock-Pot. Not only does it taste absolutely amazing, it’s gluten-free too! Here’s how I made it.
Crock-Pot Broccoli Cheddar Potato Soup
- 6 potatoes, peeled and cubed
- 4 cups chicken stock (1x 32 oz box)
- 2 tbsp onion powder
- 2 tbsp garlic powder
- 1 tbsp garlic salt
- 1x 16 oz bag frozen chopped broccoli
- 2 cups half and half
- 4 cups shredded cheddar cheese
- salt + pepper to taste
Place potatoes in Crock-Pot.
Cover potatoes with broth and seasonings.
Cook on high for 3 hours.
Cook on high for 45 minutes.
Add half and half and cheese.
Hand mash potatoes right in the crock.
Cook on high for 15 minutes.
Serve with salt and pepper to taste.