Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 2 cups fresh broccoli florets
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth or vegetable broth
- 1 cup heavy cream or milk for a lighter option
- 2 cups shredded cheddar cheese
- 2 tablespoons butter
- Salt and pepper to taste
- Optional: Red pepper flakes for a bit of heat
Instructions
- Peel and dice the potatoes, chop the onion, and mince the garlic. Set aside. This prep ensures a smooth cooking process and evenly cooked vegetables.
- In your Crock-Pot Family-Size Slow Cooker, add the diced potatoes, chopped onion, minced garlic, and broccoli florets. Pour in the chicken or vegetable broth, season with salt and pepper, and set the slow cooker on low for 6-8 hours or high for 3-4 hours.
- Once the vegetables are tender, carefully use an immersion blender to puree the soup directly in the crockpot until smooth or leave it chunky if preferred. Blend until you reach your desired texture.
- Stir in the heavy cream, shredded cheddar cheese, and butter. Continue to stir until the cheese melts completely and the soup is creamy and flavorful. Adjust seasoning as needed.
Notes
- Use freshly grated cheddar for optimal flavor and meltability.
- If you prefer a thicker soup, add a tablespoon of flour or cornstarch during the last 30 minutes of cooking.
- For a vegan version, substitute dairy with plant-based alternatives like coconut milk and vegan cheese.
- Prep Time: 15 minutes
- Cook Time: 4-8 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian options available
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 kcal Kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 75 mg