Cheesy Broccoli, Carrot, and Potato Cream Soup
This may be one of my new favorite soup recipes. It is perfect for the Autumn/Winter months. It is a great comfort food meal that will warm you up in no time. The potatoes act as the thickener, therefore no flour, cornstarch, or roux is needed!
Quick side note:
If you quickly glance at the ingredients I used, you may think “How is this healthy when she is using heavy cream and butter?” You can easily substitute many of the ingredients for healthier alternatives without compromising the taste of the soup. For example, the heavy cream can be replaced by fat-free half and half, and you can use a bit of olive oil to replace the butter.
The reason I used certain ingredients, was due to my Son’s doctor requesting I add ingredients with higher fat content to some of his meals. While I was trying to do so in a healthy manner, as long as it helps him eat his veggies, I am not going to complain about a few “guilty pleasures” here and there.
In any case, this recipe is perfect to make in a slow cooker if you don’t want to worry about it during the day. Or it can cook on the stove top for about 30-40 minutes and be ready to eat. It depends on your schedule and what works best for you.
Cheesy Broccoli, Carrot, and Potato Cream Soup
Ingredients
4-5 Russet Potatoes, peeled and cubed
3 Garlic cloves, minced
1 Onion, diced
1 Tbsp Butter (Optional)
4-6 Cups Low Sodium Chicken or Vegetable Broth, (amount depends on desired thickness)
1 cup Heavy Cream (Or Substitute)
3 1/2 Cups Broccoli Florets
1-2 Large Carrots, peeled and sliced
1-2 Cups Grated Marble Cheese, reserve 1/2 cup for garnish
Italian Seasoning (Or a pinch of Basil, Thyme, Sage, Rosemary)
Salt & Pepper to taste
Instructions
Stove Top
Stir all of the ingredients except for the cream and cheese in a large pot on high heat and allow to boil for 10-15 minutes or until the potatoes are soft. Lower heat and allow to simmer for another 10-15 minutes.
Add the cream.
Use an immersion blender or a potato masher to get the soup to the consistency you would like. If too thick, stir in more broth.
Gradually add 1 1/2 cups of the grated cheese while continuously stirring, to prevent any clumps. It is very important to add a little bit at a time. You can also put the heat higher during this step to help the cheese melt into the soup.
Serve in a bowl, with some more grated cheese as a garnish, with pepper to taste.
Slow Cooker
In a slow cooker set to high, add all of the ingredients, with the exception of the cream and cheese. Allow it to cook on high for 2 hours. After two hours, stir, and allow it to simmer on low for another two hours. (If, you are unable to tend to the slow cooker during the day or cannot pre-set the temperature, simply allow it to cook on low for 8 hours).
Add the cream.
At this point, you can either use a potato masher or an immersion blender to mix the ingredients to the texture you desire. I used an immersion blender so the starch of the potatoes would help thicken the soup, but I also left a few chunks of potatoes for some texture.
Gradually add 1 1/2 cups of the grated cheese while continuously stirring to prevent any clumps. It is very important to add a little bit at a time. You can also put the heat back to high during this step to help the cheese melt into the soup.
Serve in a bowl, add some of the reserved cheese as a garnish, and add pepper to taste.
