Ingredients
Scale
- 4 cups broccoli florets
- 3 large potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a skillet and sauté onion and garlic until translucent.
- Add sautéed onions and garlic to the crockpot along with potatoes, broccoli, broth, salt, and pepper.
- Cook on low for 6-8 hours or high for 3-4 hours until vegetables are tender.
- Use an immersion blender to puree the soup until smooth.
- Stir in heavy cream and shredded cheese, cook until cheese melts and soup is creamy.
Notes
- You can substitute heavy cream with coconut milk for a dairy-free version.
- Add red pepper flakes for a spicy kick.
- Top with additional cheese and fresh herbs before serving.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours on low
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (1.5 cups)
- Calories: 290 Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 45mg