Ingredients
Scale
- 4 cups broccoli florets
- 3 large potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup shredded cheddar cheese
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Place broccoli, potatoes, onion, and garlic into the crockpot.
- Pour in broth, season with salt and pepper.
- Cook on low for 6–8 hours or high for 3–4 hours.
- Use an immersion blender to puree the soup until smooth.
- Stir in cheese, heavy cream, and butter until melted and combined.
- Serve hot, garnished with fresh herbs and additional cheese if desired.
Notes
- Adjust the amount of garlic and cheese to suit your taste.
- For a gluten-free version, ensure broth is gluten-free.
- Serve with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 290 Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 55mg