Ingredients
Scale
- 4 cups chopped broccoli florets
- 3 large potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup shredded cheddar cheese
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Add potatoes, onion, garlic, and broth to the crockpot. Cook on low for 6-8 hours, or until potatoes are tender.
- Stir in broccoli and cook for an additional 30 minutes.
- Use an immersion blender to puree the soup until smooth, or leave some chunks for texture.
- Stir in cheese, heavy cream, and butter until melted and creamy. Season with salt and pepper.
- Serve hot topped with extra cheese or fresh herbs if desired.
Notes
- For a vegetarian version, use vegetable broth.
- Adjust the soup’s thickness by adding more broth or cream.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 310 Kcal
- Sugar: 6g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 55mg