Serves 6–8
Ingredients
- 4 cups broccoli florets (fresh or frozen)
- 4 medium potatoes, peeled and diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup shredded carrots (optional, for extra sweetness and color)
- 2 cups shredded cheddar cheese
- 1 cup heavy cream or half-and-half
- Salt and pepper, to taste
- Optional toppings: additional cheddar, chopped green onions, crispy bacon bits
Instructions
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Prep the ingredients:
- Peel and dice the potatoes.
- Chop the broccoli into bite-sized florets.
- Dice the onion and mince the garlic.
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Add to crock pot:
- In your slow cooker, combine potatoes, broccoli, onion, garlic, broth, and carrots (if using).
- Season lightly with salt and pepper.
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Cook:
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until the potatoes and broccoli are tender.
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Blend (optional):
- For a smoother soup, use an immersion blender to partially blend the soup—leave some chunks for texture.
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Add cream and cheese:
- Stir in the heavy cream and shredded cheddar cheese until melted and creamy.
- Taste and adjust seasoning with additional salt and pepper.
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Serve:
- Ladle the soup into bowls and top with extra cheddar, green onions, or bacon bits if desired.
✅ Tips:
- Use sharp cheddar for a stronger, tangy flavor.
- For a lighter version, substitute milk for the cream.
- Leftovers reheat well and often taste even better the next day.
