Ingredients
Scale
- 4 cups of diced potatoes
- 2 cups of chopped broccoli florets
- 1 cup of shredded cheddar cheese
- 1 cup of milk or heavy cream
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups of chicken or vegetable broth
- 2 tablespoons of butter
- Salt and pepper to taste
Instructions
- Combine potatoes, broccoli, onion, garlic, broth, and butter in the Crockpot.
- Cook on low for 6-8 hours or high for 3-4 hours until potatoes and broccoli are tender.
- Use an immersion blender to puree part of the soup for a creamy texture.
- Add shredded cheese and milk or heavy cream, stirring until cheese melts and soup is smooth.
- Season with salt and pepper, then serve hot garnished with extra cheese or herbs if desired.
Notes
- Adjust the amount of cheese according to your taste for a creamier or milder flavor.
- You can substitute heavy cream with milk for a lighter version.
- Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours on low
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 290 Kcal
- Sugar: 6g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg