Description
A creamy, cheesy, and hearty soup made in the slow cooker with tender potatoes, broccoli, and sharp cheddar—perfect for chilly nights and meal prep.
Ingredients
Scale
- 4 cups diced potatoes (about 4 medium potatoes)
- 4 cups broccoli florets (fresh or frozen)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Optional toppings: croutons, additional cheese, chopped green onions
Instructions
- Dice potatoes and chop broccoli into florets if using fresh.
- Add potatoes, broccoli, onion, garlic, thyme, broth, salt, and pepper to Crock Pot. Stir to combine.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until potatoes are tender.
- Use an immersion blender to puree to desired consistency (fully or partially blended).
- Stir in heavy cream and shredded cheddar cheese until melted and creamy.
- Adjust seasoning if needed and serve hot, topped with optional garnishes.
Notes
Add cooked bacon or chicken for extra protein. Use coconut milk and nutritional yeast for a dairy-free version. Store leftovers for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 620mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 55mg