Let's finish off the cold days of winter
before we head into spring with this
delicious, rich and creamy, packed with
cheese and veggie. We're going to make
Crock-Pot broccoli cheddar soup. I'm
going to be using my big sixQ crockot
today because I'm going to be cutting up
this head of broccoli. Look at this
thing. It's huge, right? I'm hoping to
get about four to six cups of chopped
broccoli from it. We're going to add in
a yellow onion and some carrot, which
will give it some sweetness, some added
veggies to the dish, and will give it
some color also. All right, you guys,
let's go ahead and get started. So, if
you're using the fresh broccoli, you
want to go ahead and rinse it off. Make
sure it's nice and clean. And then we're
going to chop it down into fuettes. And
then from there, we'll chop it down even
further. as long as we get to biteize
pieces.
Now, I do have
[snorts]
a broccoli and cheddar soup that I made
on stove top, so it's a little different
than this one here. I've got a little
added flavors to this recipe today.
And I had one of you guys ask me if I
could make
the broccoli and cheddar soup in the
crock pot. So, looking through some
recipes and coming up with the flavor
blends that I like, I came up with this
recipe here.
Now, I'm going to be chopping this down.
I'm going to put them into some
measuring cups. That way, I get exactly
six cups. You don't want to have too
much. It'll drown out your soup. So, I'm
going to start with the You know what?
I'm just going to cut it all down. I can
put it in a Ziploc bag if I need to do
that. Now, some of y'all would suggest
that I use that, chop it down, and even
make a slo with it, which we're going to
do. [laughter]
So, take your knife and then just cut
where the attached stems are.
And we can use that with the other part
for the sllo that we can make.
Make a nice springtime
sllo, broccoli sllo.
Just like that. All right. Now, before I
get to this, I'm going to go ahead and
measure this out. Remember, we're
looking for six cups.
This one's a four cup. This one's a four
cup. Also,
I think I'll cut up a few more. You know
what? I might just cut up the rest of
this and then be done with that. We got
a good amount of broccoli there. About 6
and 1/2, seven cups. So, what I'm going
to do is place this into the bottom of
our crock pot.
We're going to add a large yellow onion.
Now, I'm just going to take off the ends
that outer layer.
We're going to cut it in half.
I'm going to cut it into chunks here.
Big slices.
Let's see.
And then we'll slice through that.
[snorts] I am going to be using an
immersion blender at the end.
So, some of this will get chopped down
into that. But as you're cooking onion,
you know that it will soften down
and it'll [snorts] give a nice texture
to our soup, too. All
right, we're going to place this on top
of the broccoli.
Here we go. We're going to get our
carrots. Okay, so I'm peeling the
carrots and then we'll take off both
ends.
Now, the carrots will give a nice
sweetness to the dish and little bits of
color throughout.
Kind of perk up that green in there.
Yeah.
And generally when you make a cheddar
broccoli soup,
you shred your carrots.
I'm going to be using my box grater.
Watch your fingers and your hands.
All right, let's add that to the
broccoli and onions in the crock pot.
All right, let's start our garlic. All
right, I've got four garlic cloves.
We're just going to bash them with the
side of our knife,
break them up, peel them, and then we'll
mince them.
Nothing beats fresh garlic.
All right, then we're just going to pull
it together. Run a knife through it.
Tuck your fingers in.
And we'll mince it up. That way it can
distribute all through the soup.
Oh, smells so good, you guys. So much
better than jarred garlic, which you
know I use for convenience.
But when you're making all fresh soup
here,
you need the fresh garlic. You
definitely need it. All right, we're
going to add that to the veggies in our
crock pot. And that's all we're chopping
up right there.
M. Can y'all smell that?
It's all going to get stirred up, so it
doesn't matter wherever you put it.
All right, for a little bit of
cheesiness,
tanginess,
we're going to add in four oz of cream
cheese. Now, I'm just going to dollop
this
into pieces
so I can get all mixed up in there.
And then we'll dollop it on top.
Oh my goodness. Yes. Have y'all ever
heard of this cream cheese? Yeah. It'll
help with that creaminess.
All right.
It'll melt all up in there.
All right. In a large mixing bowl, we're
going to add in four cups chicken broth.
You can even use vegetable broth if you
want to do that. Now, I'm using the 33%
less sodium chicken broth.
We're going to add in 1/4 cup Yeah. corn
starch. That'll help thicken it up.
I got an eighth of a
cup there. So, we'll go in twice.
Come some seasonings.
Half a teaspoon salt. 1/4
teaspoon black pepper,
y'all. We're going to add 1/4 teaspoon
of nutmeg. It'll add some warmth to our
soup.
Don't discount that. Yeah. And then I'm
going to add in
some garlic powder. That will enhance
our garlic that we chopped up. And then
we'll add in, of course, some onion
powder to enhance the onions that we put
in. I always do that. It just enhances
the flavor. Get a whisk. We're going to
blend this all together.
That cornstarch is going to help thicken
our soup at the end.
There we go. Make sure you get that
cornstarch good and mixed in. It'll be
stuck to the bottom of your bowl. So,
make sure you get in there. Scrape it
off the bottom. Oh, smells good, you
guys. Take a whiff of that.
Mhm. I smell that nutmeg in there.
All right, we're going to pour this all
over our soup.
Keep stirring it in there. Get all the
bits up. Make sure all the seasonings
are well blended in. Don't leave
anything hanging in that bowl. Hey, nice
and clean. That's what you want. Oh,
smells good.
Okay, now we have to cook this down
before we finish the soup off. We're
going to place the lid on.
We're going to cook it on high for 2 to
3 hours, or you can cook it on low for 6
to 7 hours. Now, of course, mine's going
to be on high, so I'm going to select
that. And then I'm going to go
two and a half hours. And then when we
come back, we're going to finish the
soup off. We still got some cheese and
other things to put into it.
Okay, you guys. I'll be back. All right,
let's take a look.
Now, through the cook time, I was
stirring it around.
Get all those flavors together. Oh, look
at that. What we're going to do is I'm
going to take an immersion blender
and I'm going to blend this up a little
bit. Now, I still want it kind of
chunky.
So, I'm not going to blend this into an
oblivion.
So, when you put your immersion blender
into that, go all the way down to the
bottom and then push your button.
That way, you don't splatter yourself.
And then just go around
[cough and clears throat]
And then make it as creamy as you want
it.
We got a few more things to add in
[snorts] to finish this up.
That looks good. Now, we are going to
set the crock pot on the low setting.
And we're going to add in two cups of
milk. or you can even do heavy whipping
cream or half and half, whatever you
want. And then we're going to add in
eight ounces of shredded cheese. Now,
for a real smooth creaminess to the
soup, I would definitely shred your
cheese yourself and not use that bag
stuff.
Now, if you like the equipment that I
use in my kitchen, you can go to
kathern'splates.com. That's my recipe
blog. And then you can click on the link
that has cookbooks and store items and
then go into the Amazon and just click
on that and it'll show you the items
that I use.
I am affiliated with Amazon. I get just
a little tiny amount anytime you buy
anything from there, but it's no extra
charge from you. So they don't jump up
the prices if you buy something. Okay,
we're going to stir that again.
Fresh is better.
All right, we're going to stir this
in. I'm going to put a lid on and then
we're going to cook this for an
additional 30 minutes until that cheese
is nice and melted.
and we're going to give it a try
because our broccoli is definitely
cooked the way we want it.
All right, now I've tasted the soup and
I'm going to add eight more ounces of
shredded cheese. I want that in there.
So, we'll add that in. Give that a nice
stir.
As far as the flavors go, it was really
good. Feel like it needed a little extra
salt in there, but I'm hoping the extra
cheese right here will take care of
that. I'm going to grab a spoon.
Check that out one more time before we
put a lid on it. Let all the flavors
come together. Oh, look at that cheese
right there.
That's good.
I like that you still have the texture
from the carrots and the broccoli. All
right,
let's cook it 30 more minutes on low.
All right, you guys. I think we have it.
Look at this.
Woo! Creamy, but yet we got that
delicious texture going on.
I checked for flavors, made the
adjustments as needed.
I want this in a bowl right now.
You see all the little specks from the
carrots, the little chunks from the
broccoli.
Definitely can see the pieces of onion
in there.
All right, you guys. We're going to bowl
this up. Give it a try.
Okay. I love the big chunks of that
broccoli in this soup.
There's my bite, you guys.
Mhm.
Wow, that's delicious.
It's creamy.
I love that cheese in there. Just kind
of pulls it all together. Don't be
afraid of that nutmeg, you guys.
kind of gives a warmingness to the soup.
Mhm.
That's good.
How creamy that is.
Kind of a thick soup also. All right,
you guys. There is my broccoli and
cheddar soup in the crock pot. Two
thumbs up on this one. I'm loving this
one. It is perfect as we're leaving
winter and heading into spring. My last
soup of the season. All right, you guys.
Make sure you comment down below what
your favorite soup is. And if you're new
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here are posted. I'll see y'all on the
next episode. Bye. Okay.