Ingredients
Scale
- 4 cups chopped broccoli florets
- 3 large potatoes, peeled and diced
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 cups shredded Cheddar cheese
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Place the potatoes, broccoli, onion, and garlic into the slow cooker.
- Add the broth, salt, and pepper, and stir to combine.
- Cover and cook on low for 6-8 hours until potatoes and broccoli are tender.
- Use an immersion blender to puree the soup until smooth, or leave some chunks if preferred.
- Stir in the heavy cream, butter, and shredded cheese until melted and creamy.
- Taste and adjust seasoning as needed, then serve hot garnished with extra cheese or herbs.
Notes
- For a vegetarian version, use vegetable broth and skip the chicken broth option.
- Feel free to add cooked bacon or croutons for extra flavor.
- You can blend part of the soup for a creamier texture or leave it chunky for more bite.
- 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: 280 Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 50mg