Ingredients
Scale
- 4 cups broccoli florets
- 3 large potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a skillet and sauté onions and garlic until fragrant.
- Add diced potatoes and cook for 5 minutes.
- Transfer sautéed mixture to the crockpot, add broccoli and broth.
- Cook on low for 6-8 hours or high for 3-4 hours until potatoes are tender.
- Use an immersion blender to blend the soup until smooth.
- Stir in heavy cream and shredded cheese until melted and creamy.
- Season with salt and pepper to taste. Serve warm with extra cheese on top.
Notes
- Feel free to add cooked bacon bits for extra flavor.
- For a gluten-free option, ensure the broth is gluten-free.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (approx. 250g)
- Calories: 290 Kcal
- Sugar: 6g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 55mg