Ingredients
Scale
- 4 cups diced potatoes
- 3 cups broccoli florets
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup shredded cheddar cheese
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Combine diced potatoes, broccoli florets, onion, garlic, vegetable broth, salt, pepper, and paprika in the crockpot.
- 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 to your desired consistency.
- Stir in heavy cream and shredded cheddar cheese until melted.
- Serve hot with optional toppings like croutons or green onions.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 295
- Sugar: 3g
- Sodium: 860mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 45mg
Keywords: For a lighter version, substitute heavy cream with milk. Feel free to customize by adding other veggies like carrots or cauliflower.