Crockpot Broccoli Cheddar Soup

gluten-free ⓘ

From a reel by Recipes With Scotty — watch the original

Ingredients

• 2 bags frozen broccoli florets
• ½ bag shredded carrots
• 1 onion, diced
• 3 cups chicken broth
• ¼ cup cornstarch
• 1 cup chicken broth (for the slurry)
• Salt, to taste
• Black pepper, to taste
• Garlic powder, to taste
• Onion powder, to taste
• Smoked paprika, to taste
• 1 (8 oz) block cream cheese
• 1 bag shredded cheddar cheese
• Heavy cream (add to your desired consistency)

Instructions

1. Combine the frozen broccoli, shredded carrots, diced onion, and 3 cups of chicken broth in a slow cooker.
2. Whisk the cornstarch and 1 cup of chicken broth together in a separate bowl to create a smooth slurry, then pour it into the slow cooker.
3. Add the salt, black pepper, garlic powder, onion powder, and smoked paprika.
4. Cover and cook on high heat for 3 hours.
5. Stir the mixture, then incorporate the cream cheese, shredded cheddar cheese, and a small amount of heavy cream.
6. Mix well, cover, and cook for an additional 20 minutes.
7. Stir the soup one last time until the texture is smooth and creamy.
8. Allow the soup to rest for a few minutes to thicken before serving.