Ingredients
- 2 cups Yukon Gold or russet potatoes, peeled and diced
- 2 cups fresh broccoli florets
- 1 cup sharp cheddar cheese, shredded
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup cream or milk
- 2 tablespoons butter
- Salt and pepper to taste
- Optional herbs like thyme or bay leaves
Instructions
- Sauté chopped onions in butter until translucent.
- Add diced potatoes to the slow cooker.
- Stir in fresh broccoli florets.
- Pour in broth and add desired seasonings.
- Cook on low for 6–8 hours or high for about 4 hours.
- 30 minutes before serving, stir in cheddar cheese and cream or milk.
- Season with salt, pepper, and optional red pepper flakes.
- Serve hot, garnished with extra cheddar and fresh herbs if desired.
Notes
For a thicker soup, blend a portion and leave some vegetables for texture. Avoid overcrowding the pot to ensure even cooking.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian