Ingredients:
- 4 cups potatoes, peeled and diced
- 3 cups broccoli florets
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup milk (or heavy cream for extra creaminess)
- 2 cups shredded cheddar cheese
- Salt and pepper, to taste
- Optional garnish: extra cheddar cheese, chopped chives, or crispy bacon bits
Directions:
- In the crockpot, add diced potatoes, broccoli florets, onion, garlic, and broth. Stir to combine.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes and broccoli are tender.
- Use an immersion blender to puree the soup to your desired consistency (smooth or chunky).
- Stir in the milk and shredded cheddar cheese until melted and creamy. Adjust seasoning with salt and pepper as needed.
- Serve warm, garnished with extra cheese, chives, or bacon bits if desired.
Prep Time: 15 minutes | Cooking Time: 6 hours | Total Time: 6 hours 15 minutes
Kcal: 320 kcal | Servings: 6 servings
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