⭐ Ingredients
- 4 cups potatoes, peeled and diced
- 3 cups broccoli florets (fresh or frozen)
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 1 cup carrots, shredded (optional but delicious)
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp paprika (optional)
- 1 tsp dried parsley or thyme
To add later:
- 2 cups shredded sharp cheddar cheese
- 1 cup heavy cream or half-and-half
- 2 tbsp butter
- 2–3 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
⭐ Instructions
1. Load the slow cooker
Add to the Crock Pot:
- diced potatoes
- broccoli
- onion
- garlic
- carrots (if using)
- broth
- salt, pepper, and seasonings
2. Cook
-
LOW for 6–7 hours
or -
HIGH for 3–4 hours
Until potatoes are very soft.
3. Thicken the soup (optional)
If you want a thicker, creamier soup:
- Mix cornstarch + water
- Stir into the Crock Pot
- Cook 10–15 more minutes until slightly thickened
4. Add the creamy goodness
Stir in:
- butter
- heavy cream
- shredded cheddar
Let the cheese melt completely.
Taste and adjust seasoning.
5. Blend (optional)
For a smoother, creamier texture:
- Use an immersion blender to blend part of the soup
OR - Mash some of the potatoes with a spoon.
(Leave some chunks if you like it hearty!)
6. Serve
Top with:
- Extra cheddar
- Crumbled bacon
- Green onions
- Croutons
