365 Days of Slow Cooking

Easy slow cooker recipes for each day of the year

Slow Cooker Broccoli Cheddar Soup (lightened up and gluten free)

A slow cooker and healthier version of a very popular soup–Broccoli Cheddar Soup.  Because the base of the soup is made of yellow butter potatoes instead of butter, flour and cream this soup is gluten free and lighter than it’s original counterpart.  However, it doesn’t taste light at all–it tastes creamy and indulgent.
A Gluten Free and Lighter version of Cheesy Creamy Broccoli Soup...it's also made in the slow cooker for ultra ease and no fuss!

This soup is absolutely amazing!  I am so excited that it turned out as well as it did.  I thought that using potatoes as the creamy base of the soup might give the soup an off taste but it turned out perfect.  I used yellow butter potatoes which give the soup a rich, buttery taste without all the calories.  It also gives the soup an ultra thick and creamy texture.  
A Gluten Free and Lighter version of Cheesy Creamy Broccoli Soup...it's also made in the slow cooker for ultra ease and no fuss!

I wanted a lot of broccoli flavor so I used an entire pound of frozen broccoli florets.  By using frozen broccoli that was already cut into florets and frozen at the peak of freshness I saved time and ensured uniformity and quality in the soup.  I also wanted the cheddar taste without a lot of calories so I went with an extra sharp cheddar.  This gave the soup the flavor it needed and I only used 2 ounces of cheese. Of course you could double that amount and it would probably be even better but if you’re trying to go the healthier route just stick with 2 ounces.  I ended up using half and half but I totally think that using milk would be fine too.

I hope you love this soup as much as I did!

A Gluten Free and Lighter version of Cheesy Creamy Broccoli Soup...it's also made in the slow cooker for ultra ease and no fuss!





Recipe for Slow Cooker Broccoli Cheddar
Soup
Makes 5 servings
Ideal slow cooker size:  4-5
quart 
Cooking time: 5-6 hours on low
1 lb yellow butter potatoes
2 cups chicken broth (or veggie broth)
1 medium yellow onion, diced
1 tsp olive or canola oil
2 green onions (green and white parts all diced up)
2 garlic cloves, minced
1/4 tsp ground thyme
1/2 tsp salt
1/8 tsp pepper
1 lb frozen broccoli florets, thawed (I just kept them on my counter all morning)
2 oz extra sharp cheddar cheese, grated (using extra sharp will give ultimate flavor so you don’t
have to use as much)
1/2 cup half and half (you can also use fat free half and half or even milk)

1.  Combine
diced onion, oil, green onions, garlic and thyme in a microwave safe bowl.
 Microwave of high for 5 minutes, stirring every 90 seconds or so.
 The onions will soften and be almost sauteed.  Add the mixture into
the slow cooker.
2.  While onions are cooking, peel
and diced the butter potatoes.  Using these specific potatoes will give a
nice buttery flavor to the soup.  Add the potatoes and the broth to the slow cooker.
3.  Add in salt and pepper to the
slow cooker.  Cover the slow cooker and cook on LOW for about 5-6 hours or
on HIGH for about 3-4 hours.  The potatoes should be very tender.
4.  Carefully pour the contents of
the slow cooker into a blender.  Puree until smooth.  Pour in 3/4 the
package of frozen broccoli.  Pulse 3-4 times until you get the soup to
your desired consistency.
5.  Pour contents of blender back
into the slow cooker.  Add in the grated cheddar, the half and half and
the rest of the broccoli florets.  Salt and pepper to taste (I added in another
1/4 tsp of salt).
6.  Turn to high, stir and let it
heat a few minutes and then serve.

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