🥣 Slow Cooker Potato Broccoli Cheddar Soup (Mediterranean-Style)
Creamy • Comforting • Herb-Infused • Easy
🌿 Ingredients (Serves 6)
Vegetables:
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4 medium potatoes, peeled & diced
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3 cups broccoli florets (fresh or frozen)
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1 medium onion, diced
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3–4 garlic cloves, minced
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2 carrots, diced
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1 celery stalk, sliced
Broth Base:
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4 cups vegetable broth (or chicken broth)
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1 cup milk OR evaporated milk OR half & half
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1 tbsp olive oil
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1 bay leaf
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1 tsp dried oregano
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1 tsp dried thyme
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½ tsp paprika
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Salt & pepper to taste
Cheese + Mediterranean Touch:
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1½ cups cheddar cheese, freshly grated
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¼ cup grated parmesan (Mediterranean richness)
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Optional: pinch of nutmeg (excellent with creamy soups)
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Optional: 2 tbsp Greek yogurt (added at the end for extra creaminess)
👩🍳 Instructions
1. Add Everything to the Slow Cooker
In your slow cooker, combine:
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Potatoes
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Broccoli
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Onion
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Garlic
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Carrots
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Celery
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Olive oil
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Broth
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Oregano
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Thyme
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Paprika
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Bay leaf
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Salt & pepper
2. Cook
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Low: 6–7 hours
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High: 3–4 hours
Cook until potatoes are very soft.
3. Thicken & Blend
When vegetables are tender:
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Remove the bay leaf
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Lightly mash the potatoes and broccoli with a potato masher OR blend ¼ of the soup for a creamy base while keeping chunks
(Blending only a portion gives the perfect texture.)
4. Add Milk + Cheeses
Stir in:
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Milk/evaporated milk
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Cheddar cheese
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Parmesan
Mix until melted and creamy.
Tip: Add cheese OFF the heat or on LOW to prevent curdling.
5. Mediterranean Finish
Stir in:
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A spoon of Greek yogurt (optional)
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A pinch of nutmeg
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Extra black pepper
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A drizzle of high-quality olive oil
This makes the soup unbelievably silky and aromatic.
🍽️ Serve With
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Crusty sourdough
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Warm pita
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Rosemary focaccia
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A simple tomato-cucumber salad
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A squeeze of lemon for brightness
💡 Tips
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Use sharp cheddar for maximum flavor.
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Add spinach or kale for extra greens (add during last 15 minutes).
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For thicker soup: mash more potatoes or stir in 1 tbsp oat flour.
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For extra protein: stir in shredded chicken at the end.
