Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 3 cups fresh broccoli florets
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup shredded sharp cheddar cheese
- 1 cup milk or heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
- Optional toppings: chopped chives, extra cheese, or bacon bits
Instructions
- Begin by peeling and dicing the potatoes, chopping the onion, and mincing the garlic. These prep steps make the cooking process smooth and efficient.
- Place the diced potatoes, chopped onion, garlic, and broth into your Crock-Pot Family-Size Slow Cooker. Cover and cook on low for about 6 hours, or until potatoes are tender.
- Use an immersion blender directly in the crockpot to puree the soup until smooth. Alternatively, carefully transfer the hot mixture into a blender and blend until creamy, then return it to the crockpot.
- Stir in the broccoli florets, shredded cheddar cheese, milk or cream, and butter. Cover and cook on low for an additional 30 minutes, until the broccoli is tender and cheese is melted.
- Season with salt and pepper to taste. Serve hot, garnished with optional toppings like chopped chives or extra cheese for added flavor.
Notes
- For a thicker soup, mash some of the potatoes before blending.
- Adjust the amount of cheese for creaminess or flavor intensity.
- Add a dash of hot sauce or cayenne pepper for some extra spice.
- Use freshly grated cheddar for best melting and flavor.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian (if using vegetable broth)
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal Kcal
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 14 g
- Cholesterol: 45 mg