Description
A dump and go creamy slow cooker (or Instant Pot) vegetable soup loaded with potatoes, broccoli, cauliflower, carrots and sharp cheddar cheese for an easy dinner.
Ingredients
Scale
- 4 cups chicken broth
- 1/2 cup finely diced onion
- 1 rib of celery, sliced or diced
- 1 (16 oz) package frozen California vegetables (broccoli, cauliflower and carrots)
- 4 garlic cloves, minced
- 4 cups cubed yukon gold potatoes
- 1 tsp black pepper
- 3/4 tsp kosher salt
- 1 tsp garlic powder
- 1/2 tsp poultry seasoning
- 1 Tbsp cornstarch
- 1/2 cup heavy cream
- 4 oz shredded sharp cheddar cheese
- Toppings: extra cheddar, bacon crumbles and sliced green onions
Instructions
Slow Cooker Instructions:
- Add broth, onion, celery, frozen vegetables, garlic, potatoes, pepper, salt, garlic powder and poultry seasoning into slow cooker.
- Cover and cook on high for 2-3 hours, or until potatoes are tender.
- In a small bowl mix together the cornstarch and 1 Tbsp of cold water. Stir it into the slow cooker.
- Add 1 cup of the hot soup into the cream to temper it. Stir it into the slow cooker.
- Stir in the cheddar.
- Ladle into bowls and top with extra cheddar, bacon crumbles and green onions.
Instant Pot Instructions:
- Add broth, onion, celery, frozen vegetables, garlic, potatoes, pepper, salt, garlic powder and poultry seasoning into Instant Pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set soup button to 2 minutes (or low pressure). When time is up move valve to venting and remove the lid.
- In a small bowl mix together the cornstarch and 1 Tbsp of cold water. Stir it into the Instant Pot.
- Add 1 cup of the hot soup into the cream to temper it. Stir it into the Instant Pot.
- Stir in the cheddar.
- Ladle into bowls and top with extra cheddar, bacon crumbles and green onions.
- Category: Soup
- Method: Instant Pot or Slow Cooker