Ingredients
Scale
- 4 cups chopped broccoli florets
- 3 large potatoes, peeled and diced
- 1 small onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup shredded cheddar cheese
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Add potatoes, onion, garlic, and broth to the crockpot. Cook on low for 6 hours or high for 3 hours until potatoes are tender.
- Stir in chopped broccoli, cook for an additional 30 minutes.
- Use an immersion blender to puree the soup to your desired consistency.
- Stir in heavy cream, shredded cheese, and butter until melted and smooth.
- Season with salt and pepper. Serve hot, garnished with extra cheese or herbs if desired.
Notes
For a thicker soup, blend less; for a smoother texture, blend until completely smooth. Add bacon bits for extra flavor or a squeeze of lemon for brightness.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 280 Kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 45mg