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Ingredients
1 pound potatoes (Yukon Gold or Russet), peeled and diced
2 cups fresh broccoli florets, chopped
1 medium onion, diced
2 carrots, peeled and diced
3 cloves garlic, minced
4 cups vegetable or chicken broth
1 teaspoon dried thyme
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika (optional)
1 cup heavy cream or half-and-half
2 cups sharp cheddar cheese, shredded
Optional: crispy bacon bits, green onions, or extra cheese for garnish
Instructions
Prepare the Base:
Add the potatoes, broccoli, onion, carrots, garlic, broth, thyme, salt, pepper, and paprika (if using) to your crock pot.
Cook:
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes and broccoli are tender.
Blend the Soup:
Use an immersion blender to puree the soup to your desired consistency. You can leave some chunks for texture or blend it completely smooth. If you don’t have an immersion blender, transfer portions of the soup to a countertop blender, then return it to the crock pot.
Add Cream and Cheese:
Stir in the heavy cream (or half-and-half) and shredded cheddar cheese. Mix until the cheese is fully melted and the soup is creamy.
Taste and Adjust:
Taste the soup and adjust seasoning with more salt and pepper, if needed.
Serve and Garnish:
Ladle the soup into bowls and top with crispy bacon bits, green onions, or additional shredded cheese for garnish.
Tips for Success
For extra flavor, sauté the onion, garlic, and carrots in a bit of butter before adding them to the crock pot.
If the soup is too thick, thin it out with extra broth or milk.
Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.
This rich and creamy soup is perfect for cold days and pairs wonderfully with crusty bread or a side salad. Enjoy!