Ingredients
Scale
- 4 cups chopped broccoli florets
- 3 large russet potatoes, 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, broccoli, onion, garlic, broth, salt, and pepper to the crockpot.
- Cook on low for 6-8 hours until vegetables are tender.
- Use an immersion blender to puree the soup until smooth or until desired consistency.
- Stir in butter, cheddar cheese, and heavy cream until melted and creamy.
- Serve hot, garnished with extra cheese or fresh herbs if desired.
Notes
- You can substitute half-and-half for heavy cream for a lighter version.
- For a vegan option, use plant-based cheese and cream alternatives.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 55mg