Crock Pot Potato Broccoli Cheddar Soup


°1 C. tbsp olive oil

°1 chopped onion

°4-5 slices of bacon, chopped

°4 cups of chicken broth

°2 tbsp. flour

°7-8 medium potatoes peeled and cut into 1 inch cubes

°1-1/2 tsp. salt

°1/4 tsp. pepper

°1 C. dried thyme or 1 tbsp fresh thyme

°1 cup cooking cream or milk

°1-1/2 cups grated sharp cheddar cheese (divided)

°chopped chives or shallot to garnish


Pressure “Sauté” button & heat oil.

Saute bacon and onion for 3-4 minutes or until onion is translucent and bacon is cooked.

Drain the fat.Add the broth and scrape the bottom of the bowl well with a spatula to loosen any particles that may have stuck.

Adding potatoes, thyme, salt & pepper.

Close and latch the lid, turn the valve to the “Sealing” position.

Press “Pressure Cook or Manual” and set the time for 8 minutes. When finished, release the pressure by positioning the valve to “Venting” (see note).

Open the lid, mash a few pieces of potatoes with a pestle to thicken the soup. Pour the flour diluted in a little water and return to “Sauté” mode and cook for 4-5 minutes, stirring constantly, until the soup has thickened.

Add the cream and 1 cup of cheese and mix.Garnish with the remaining cheese and chives and serve.


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