Ingredients
Scale
- 4 cups diced potatoes
- 2 cups chopped broccoli florets
- 1 cup shredded cheddar cheese
- 1 cup heavy cream
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- In the crockpot, add diced potatoes, chopped broccoli, diced onion, and minced garlic.
- Pour in the broth and add butter, salt, and pepper.
- Cook on low for 6-8 hours or high for 3-4 hours until potatoes and broccoli are tender.
- Use a potato masher or immersion blender to blend part of the soup for a creamier texture.
- Add shredded cheese and heavy cream, stirring until cheese melts and mixture is hot.
- Serve warm, garnished with extra cheese or herbs if desired.
Notes
- You can substitute cream with milk for a lighter version.
- Add cooked bacon bits for extra flavor.
- Adjust thickness by adding more broth or reducing it after cooking.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow-cooker
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl (approx 350ml)
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 70mg