Crock-Pot Cheesy Gnocchi Broccoli Soup
We have a local little bar that makes homemade soup. One of the employees makes all her own recipes and keeps those recipes to herself. She makes a Cheesy Potato soup that is out of this world. And, it took me numerous trips to realize the cheese she was using was smoked Gouda. The smoked Gouda cheese made the soup. There were days I would drive the hour to the bar only to find she had sold out of the soup. It is that good!
Smoked Gouda is a soft cheese. Shredding it by hand is just about impossible. I sliced and chunked up the wedge I got at the store and then added it to the liquid. It melted quicker this way and saved my hand from trying to shred it.
I like the taste that the smoked Gouda adds to this Crock-Pot Cheesy Gnocchi Broccoli Soup and really just about any soup. It has a smokey rich flavor and adds just enough of that to each bite.
I do not recommend freezing this soup. I have tried this before and find that the cheese separates from the liquid and you end up with a chunky soup. This stores for 5-7 days in an airtight container in the refrigerator nicely for leftovers.
Crock-Pot Cheesy Gnocchi Broccoli Soup
Ingredients
- 1 14.5 oz Reduced-Sodium Chicken Broth or vegetable broth
- 1 Medium Russet Potato peeled and chopped
- 2 1/2 Cups Milk
- 1 16 oz Potato Gnocchi
- 2 Cups Broccoli Florets chopped
- 8 oz Smoked Gouda chopped
Instructions
- Add the chicken broth (or vegetable broth) , chopped potato, milk and the broccoli florets to the slow cooker.
- Cover and cook on LOW for 6 hours.
- Using a potato masher, mash the potato in the slow cooker.
- Add in the gnocchi and the chopped gouda cheese.
- Cover and cook an additional 1 hour on LOW stirring periodically until the gouda cheese has melted and has mixed with the liquid.
- Serve with grilled bread slices.
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