Servings: 6
Prep Time: 15 minutes
Cook Time: 4 hours (on high) or 7 hours (on low)
Total Time: 4 hours 15 minutes
Estimated Calories: 320 per serving
Ingredients
- 4 cups russet potatoes, peeled and diced (about 3 large potatoes)
- 3 cups broccoli florets (fresh or frozen)
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 4 cups low-sodium chicken or vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika (optional)
- 1 cup half-and-half or whole milk
- 2 cups shredded sharp cheddar cheese
- 2 tablespoons unsalted butter
- Chopped chives or green onions, for garnish
Instructions
- Add potatoes, broccoli, onion, garlic, broth, salt, pepper, thyme, and smoked paprika (if using) to the crockpot. Stir to combine.
- Cover and cook on high for 4 hours or low for 7 hours, until potatoes and broccoli are very tender.
- Use an immersion blender to blend the soup until mostly smooth, leaving some texture. (Or carefully blend in batches in a blender.)
- Stir in half-and-half (or milk), cheddar cheese, and butter. Cover and let sit for 10 minutes, until cheese is melted and soup is creamy.
- Taste and adjust seasoning as needed. Serve hot, garnished with chives or green onions.
