Potato Broccoli Cheddar Soup

Ingredients:

• 4 large potatoes, peeled and diced
• 4 cups broccoli florets, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 2 cups shredded cheddar cheese
• 1 cup heavy cream (or half-and-half)
• 2 tablespoons unsalted butter
• 1 teaspoon dried thyme (optional)
• Salt and pepper, to taste
• 2 tablespoons cornstarch (optional, for thickening)
• Fresh parsley or chives, chopped (optional, for garnish)
• Extra shredded cheddar cheese (optional, for serving)

Instructions:

Step 1: Prepare the Ingredients

1. In a slow cooker, add the diced potatoes, chopped broccoli florets, diced onion, and minced garlic.

Step 2: Add the Broth

1. Pour in the vegetable or chicken broth until the vegetables are just covered. If necessary, add a bit more broth or water to ensure all the veggies are submerged.
2. Add the dried thyme, salt, and pepper to taste.

Step 3: Slow Cook

1. Set the slow cooker to low and cook for 6-8 hours, or on high for 3-4 hours. Cook until the potatoes and broccoli are tender.

Step 4: Blend the Soup

1. Once the vegetables are soft, use an immersion blender to blend the soup until it reaches your desired consistency. You can leave it chunky or blend it until smooth.
   • If you don’t have an immersion blender, you can carefully transfer about half of the soup to a blender, puree it, and then return it to the slow cooker.

Step 5: Add Cream and Cheese

1. Stir in the heavy cream (or half-and-half) and the shredded cheddar cheese, mixing well until the cheese is fully melted and the soup becomes creamy.
2. Taste the soup and adjust the seasoning with more salt and pepper if needed.

Step 6: Optional Thickening

1. If you’d like a thicker soup, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to form a slurry, and stir it into the soup. Let it cook on high for an additional 15-20 minutes to thicken.

Step 7: Serve

1. Ladle the soup into bowls and garnish with extra shredded cheddar cheese and chopped parsley or chives, if desired.
2. Serve the soup warm with crusty bread or crackers.

Tips:

• Broccoli Texture: If you prefer broccoli with more texture, add it halfway through cooking so it doesn’t become too soft.
• For Extra Creaminess: You can add a bit of cream cheese or sour cream to the soup for an even creamier consistency.
• Make It Spicy: Add a pinch of cayenne pepper or crushed red pepper flakes for a little heat.

Nutritional Information (per serving, based on 6 servings):

• Calories: ~350 kcal
• Carbohydrates: ~35g
• Protein: ~14g
• Fat: ~20g
• Fiber: ~5g
• Sugar: ~4g

This Potato Broccoli Cheddar Soup made in the slow cooker is a velvety, cheesy soup that’s easy to make and perfect for any cozy meal. It’s loaded with hearty vegetables and has a rich, creamy texture that makes it a family favorite!