Description
This rich and creamy soup is packed with tender potatoes, fresh broccoli, and gooey cheddar cheese. Made in the crockpot, it’s an effortless meal that’s perfect for chilly days!
Ingredients
Scale
- 4 cups potatoes, peeled and diced
- 3 cups broccoli florets, chopped
- 4 cups vegetable or chicken broth
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika (optional)
- 1 cup heavy cream (or milk for a lighter version)
- 2 cups shredded sharp cheddar cheese
Instructions
- Add potatoes, broccoli, broth, onion, garlic, salt, pepper, and paprika to the crockpot.
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until potatoes are tender.
- Blend half the soup using an immersion blender for a creamy texture, or leave it chunky.
- Stir in heavy cream and cheddar cheese until melted and smooth.
- Serve warm, garnished with extra cheese or croutons.
Notes
- For extra richness, add ½ cup cream cheese.
- Use sharp cheddar for bold flavor.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 6 hours (low) / 3 hours (high)
Nutrition
- Calories: ~320 kcal
- Sodium: 500mg
- Fat: 18 g
- Carbohydrates: 28 g
- Fiber: 4g
- Protein: 12g