This is the kind of soup you throw in the slow cooker, forget about for hours, then suddenly your kitchen smells like a cozy café and everyone’s hovering asking, “Is it ready yet?”
🧺 Ingredients
- 4 cups potatoes, peeled & diced (Russet or Yukon Gold)
- 2 cups broccoli florets, chopped small
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 3 cups chicken broth (or veggie broth)
- 1 tsp salt (adjust later)
- ½ tsp black pepper
- ½ tsp paprika
- ¼ tsp nutmeg (optional but amazing)
- 2 cups sharp cheddar cheese, freshly shredded
- 1 cup heavy cream (or half-and-half)
- 2 tbsp butter
- 2 tbsp cornstarch + 2 tbsp water (optional, for extra thickness)
🍲 Instructions
- Load the crock pot
Add potatoes, onion, garlic, broccoli, broth, salt, pepper, paprika, and nutmeg. - Cook low & slow
- LOW: 6–7 hours
- HIGH: 3–4 hours
Cook until potatoes are fork-tender.
- Blend it (your way)
Use an immersion blender for a creamy soup with some chunks left, or scoop half into a blender and return it for that perfect balance. - Make it creamy
Stir in butter and heavy cream. - Cheese time 🧀
Turn crock pot to LOW and slowly stir in cheddar cheese a handful at a time until melted and smooth. - Thicken if needed
Stir in cornstarch slurry, cover, and cook another 10–15 minutes. - Taste & adjust
Add more salt, pepper, or cheese if your heart says yes.
🌟 Pro Tips
- Always shred your own cheese – bagged cheese can turn grainy.
- Want extra flavor? Add ½ cup cooked crumbled bacon or a dash of hot sauce.
- For a lighter version, swap cream for evaporated milk.
- Leftovers thicken overnight—just add a splash of broth when reheating.
🥖 Serve With
- Crusty bread or garlic toast
- A simple green salad
- Or honestly… just a big spoon and zero shame
This soup is comfort food royalty—creamy, cheesy, and ridiculously satisfying. If you want a gluten-free, vegetarian, or extra-high-protein version, just say the word 😉
