Ingredients
3 cloves garlic, minced
4 large russet potatoes, peeled and diced
3 cups fresh broccoli florets
1 small onion, finely chopped
4 cups chicken or vegetable broth
2 cups sharp cheddar cheese, shredded
1 cup heavy cream
1/2 cup sour cream
2 tablespoons unsalted butter
1 teaspoon dried thyme
Salt and pepper to taste
Optional: chopped green onions, crumbled bacon, and extra cheese for garnish
Instructions
Prepare the Base:
Place the diced potatoes, chopped onion, and minced garlic in the slow cooker.
Pour in the chicken or vegetable broth.
Add the butter, thyme, salt, and pepper.
Cook the Vegetables:
Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender.
Blend for Creaminess:
Once the potatoes are soft, use an immersion blender to blend the soup until smooth, or transfer to a blender in batches.
If you prefer a chunkier texture, only blend part of the soup.
Add Broccoli and Cheese:
Add the broccoli florets to the soup and cook for an additional 30 minutes on low until the broccoli is tender.
Stir in the shredded cheddar cheese until fully melted.
Finish with Cream:
Stir in the heavy cream and sour cream until the soup is rich and creamy.
Adjust seasoning with salt and pepper to taste.
Serve and Garnish:
Ladle the soup into bowls and garnish with chopped green onions, crumbled bacon, and extra shredded cheese, if desired.
Enjoy.