Ingredients
Scale
- 4 large potatoes, peeled and diced
- 3 cups broccoli florets
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup shredded cheddar cheese
- 1/2 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Place the diced potatoes, broccoli florets, chopped onion, and minced garlic into the crockpot.
- Add the broth, salt, and pepper. Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Once cooked, mash some potatoes directly in the crockpot for a thicker texture.
- Stir in the shredded cheddar cheese, heavy cream, and butter until melted and smooth.
- Taste and adjust seasoning as needed. Serve hot with additional cheese or herbs if desired.
Notes
- For a thicker soup, mash more potatoes or add a splash of cream.
- You can swap cheddar for Monterey Jack or Parmesan for variation.
- Leftovers can be stored in the fridge for up to 3 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (approx 1.5 cups)
- Calories: 290 Kcal
- Sugar: 5g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 55mg