A rich, creamy soup filled with wholesome ingredients, perfect for busy weekdays or lazy weekends.
Ingredients
Scale:
4 cups of diced potatoes (Yukon Gold or Russet)
2 cups of chopped broccoli florets (fresh or frozen)
1 medium onion, diced
2 cloves of garlic, minced
4 cups of vegetable broth (low-sodium)
1 cup of milk (or non-dairy milk alternative)
2 tablespoons of butter (or olive oil)
2 cups of shredded sharp cheddar cheese
1 teaspoon of dried thyme
1 teaspoon of paprika
Salt and pepper to taste
Chopped fresh parsley (optional)
Additional shredded cheddar cheese for serving
Instructions
Prepare your vegetables: Wash, peel, and dice the potatoes into uniform pieces. Cut the broccoli into small florets, dice the onion, and mince the garlic.
Layer in the crockpot: Place the diced potatoes, broccoli, onion, and garlic at the bottom of your slow cooker.
Add liquids and seasonings: Pour vegetable broth over the vegetables. Add thyme, paprika, and season with salt and pepper. Stir gently to combine.
Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender.
Add creaminess: About 30 minutes before serving, stir in milk and butter, allowing it to heat through.
Add cheese: Stir in shredded cheddar cheese until melted and fully incorporated. Mash some potatoes for a thicker texture if desired.
Serve: Ladle the soup into bowls and top with extra cheese and chopped parsley if desired. Enjoy hot.
