Slow Cooker Broccoli Cheddar Soup (lightened up and gluten free)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy broccoli and cheddar soup made lighter by using potatoes instead of flour and cream as the base. Smooth and indulgent-tasting despite being healthier than traditional versions.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 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)
At a glance
PER SERVING · TIME 315M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 5h
- Sodium
- 715mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 522mg
- Calcium
- 147mg
- Iron
- 0.65mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 715MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.