Ingredients:
- 4 cups potatoes, peeled and diced
- 2 cups broccoli florets, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream (or milk for a lighter version)
- 2 cups shredded sharp cheddar cheese
- 2 tbsp butter
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika (optional)
- 2 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
Instructions:
- Add Ingredients to Crock Pot:
- Place the potatoes, broccoli, onion, garlic, and broth in the crock pot. Season with salt, pepper, and smoked paprika if using.
- Cook:
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender.
- Blend (Optional):
- For a smoother texture, use an immersion blender to partially blend the soup, leaving some chunks. Alternatively, remove a portion of the soup, blend it in a regular blender, and return it to the pot.
- Add Cream and Cheese:
- Stir in the heavy cream and shredded cheddar cheese until melted and fully combined. If the soup is too thin, add the cornstarch slurry and cook for an additional 10-15 minutes to thicken.
- Finish and Serve:
- Stir in the butter for extra richness. Taste and adjust seasoning as needed.
- Serve warm, garnished with additional shredded cheese, croutons, or chopped green onions.
Let me know if you’d like a variation, such as a vegan version!