This recipe is a keeper! The husband I both really enjoyed it. I love that it uses cream cheese in this recipe instead of cheddar cheese. I feel like the cream cheese gives it a much richer taste.
Ingredients
- 8-10 Yukon gold potatoes
- 1-2 cups of fresh broccoli
- 2 frozen onion cubes (I purchase from Walmart in the freezer section)
- 2 frozen garlic cubes (I purchase from Walmart in the freezer section)
- 6-8 cups of chicken broth
- 2 8 oz packages of cream cheese
- salt to taste
Instructions
Slow cooker directions
- Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.
- Cook on high for 6 hours or low for 10 hours.
- Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended.
- Stir well, top with your choice of garnishes & enjoy!
Instant Pot directions
- Add potatoes, onion, garlic, seasoning, and chicken stock to instant pot. Cover and set to ‘sealing’.
- Cook on manual (high pressure) for 5 minutes, then natural pressure release for about 10 minutes.
- Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended.
- Stir well, top with your choice of garnishes & enjoy!
Stove top directions
- Bring chicken stock to a simmer in a large stock pot. Add potatoes, onion, garlic, and seasoning.
- Simmer about 15 minutes, until potatoes are fork tender.
- Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended.
- Stir well, top with your choice of garnishes & enjoy!
- I originally found this recipe on the website linked below but I made some tweaks to it.
- If you would like to see the original recipe, click below.