Ingredients:
4 medium russet potatoes, peeled and diced
2 cups broccoli florets
1 medium onion, chopped
3 cloves garlic, minced
4 cups chicken or vegetable broth
1 tsp dried thyme
1/2 tsp paprika
Salt and pepper to taste
2 cups shredded cheddar cheese
1 cup heavy cream or milk
2 tbsp butter
Instructions:
Prep the Ingredients: Add the diced potatoes, broccoli, onion, garlic, broth, thyme, paprika, salt, and pepper to the crockpot.
Cook: Cook on low for 6-8 hours or high for 3-4 hours, until the potatoes are tender.
Blend (Optional): For a smoother texture, use an immersion blender to blend a portion of the soup.
Add the Cream and Cheese: Stir in the heavy cream and shredded cheddar cheese. Mix until the cheese is fully melted and the soup is creamy.
Finish: Stir in the butter for extra richness, and adjust seasoning to taste.
Serve: Ladle into bowls, and top with extra cheddar cheese or a sprinkle of black pepper. Enjoy!
Prep Time: 15 minutes
Cook Time: 6-8 hours (low), 3-4 hours (high)
Servings: 6
