Ingredients
Scale
- 4 large potatoes, peeled and diced
- 2 cups broccoli florets
- 1 cup shredded cheddar cheese
- 1 cup heavy cream
- 4 cups vegetable broth
- 2 tablespoons butter
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Crumbled bacon or crispy onions for topping (optional)
Instructions
- In a slow cooker, melt butter over medium heat and sauté onions and garlic until fragrant.
- Add diced potatoes, broccoli, vegetable broth, salt, and pepper. Cover and cook on low for 6-8 hours or until potatoes are tender.
- Use an immersion blender to blend soup until smooth, or transfer to a blender in batches.
- Stir in heavy cream and shredded cheese until melted and creamy.
- Serve hot, topped with crispy bacon, onions, or extra cheese if desired.
Notes
- For a vegan version, substitute heavy cream with coconut cream and cheese with plant-based cheese.
- Adjust seasoning and thickness by adding more broth or cream.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Method: Slow-cooker
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 45mg