Ingredients
Base
- 2 lbs russet potatoes, peeled and diced
- 1 large yellow onion, diced
- 2-3 carrots, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 5 cups vegetable or chicken broth
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/2 tsp black pepper
Broccoli
- 1 large head of broccoli, cut into small florets (about 4 cups)
Cheese Sauce
- 8 oz cream cheese, softened (full-fat or reduced-fat both work)
- 2 cups shredded sharp cheddar cheese
- 1 cup milk (any milk you prefer)
- 2 tbsp all-purpose flour (optional, for a thicker sauce)
Instructions
1. Prep the Vegetables: Peel and dice the potatoes, onion, celery, and carrots. Mince the garlic and chop the broccoli into small florets.
2. Slow Cooker Start: Add the potatoes, onion, carrots, celery, garlic, broth, thyme, salt, and pepper to your slow cooker. Give everything a good stir.
3. Cook Base: Cover and cook on LOW for 6-7 hours, or on HIGH for 3-4 hours, until the potatoes are fork-tender.
4. Add Broccoli: During the last 30-45 minutes of cooking time, stir in the broccoli florets.
5. Make the Cheese Sauce (two methods):
6. Blender: In a blender, combine softened cream cheese, milk, and about 1/3 of the cooked vegetables from the slow cooker. Blend until smooth, then stir the creamy mixture back into the soup.
7. Handheld Mixer/Whisk: In a separate bowl, whisk softened cream cheese and milk until smooth. Gradually add about 1/3 of the cooked vegetables and incorporate thoroughly. Return the mixture to the slow cooker.
8. Melt the Cheese: Add the shredded cheddar cheese to the slow cooker a handful at a time, stirring until melted before adding more.
9. Optional – Thicken: If you prefer a thicker soup, whisk the flour into the remaining milk in a small bowl, then whisk into the soup.
10. Final Touches: Cook for another 10-15 minutes on LOW to heat through and thicken slightly if desired. Taste and adjust salt and pepper as needed.
11. Serve: Ladle into bowls and garnish with additional cheddar cheese, crumbled bacon, green onions, or your favorite toppings.
Tips And Customizations
Make it creamy: For a super creamy texture, blend all or most of the soup before adding cheese.
Spice it up: Add a pinch of red pepper flakes for a bit of heat.
Meat lovers: Include cooked, crumbled bacon or sausage.
Vegan/Dairy-free: Substitute vegetable broth, vegan cream cheese, and a nut-based milk. Add nutritional yeast for a cheesy flavor.
