Step 1: Combine Base Ingredients in the Slow Cooker. Place the peeled and cubed potatoes, chopped broccoli florets, diced onion, and minced garlic into the slow cooker pot. These form the hearty foundation of your soup. [IMAGE_PLACEHOLDER_0]
Step 2: Add the Broth and Stir. Pour the chicken broth (or vegetable broth) over the vegetables in the slow cooker. Stir everything gently to ensure the broth is evenly distributed among the ingredients. This liquid will infuse flavor and tenderize the vegetables as they cook. [IMAGE_PLACEHOLDER_1]
Step 3: Slow Cook to Perfection. Cover your slow cooker and set it to cook on low for 6-7 hours, or on high for 3-4 hours. Cook until the potatoes are fork-tender and the broccoli is perfectly cooked. Your kitchen will be filled with an amazing aroma! [IMAGE_PLACEHOLDER_2]
Step 4: Create Your Desired Texture. Once cooked, use a potato masher or an immersion blender directly in the slow cooker. Mash or blend some of the potatoes until you reach your preferred level of creaminess. For a chunkier soup, mash only half; for a smoother soup, blend most of it, being careful not to over-blend. [IMAGE_PLACEHOLDER_3]
Step 5: Stir in Cream and Seasonings. Pour in the heavy cream and add the salt and black pepper. Stir thoroughly to combine. The heavy cream will impart a rich, velvety texture. Taste and adjust seasonings as needed, remembering that the cheese will add its own saltiness.
Step 6: Melt in the Cheeses. Finally, stir in the shredded cheddar cheese and mozzarella cheese. Continue to stir until both cheeses are completely melted and smoothly incorporated into the soup, creating that glorious cheesy goodness.
Step 7: Serve and Savor! Ladle your warm, cheesy potato and broccoli soup into bowls. Garnish with a sprinkle of fresh chives or extra shredded cheese if desired. This soup is wonderful served with crusty bread for dipping or a light side salad. Enjoy every comforting spoonful! [IMAGE_PLACEHOLDER_4]