Ingredients:
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups broccoli florets, chopped
- 4 medium potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- Salt and pepper, to taste
- 1 cup heavy cream or half-and-half
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup cream cheese, softened
- Optional toppings: extra shredded cheddar, crumbled turkey bacon, chopped chives
Directions:
- Prepare the Soup Base:
In a slow cooker, combine the broccoli, potatoes, onion, garlic, broth, thyme, parsley, salt, and pepper. Stir to mix everything together. - Slow Cook:
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender and the flavors have melded. - Blend for Creaminess (Optional):
For a creamier texture, use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, transfer half of the soup to a blender, blend until smooth, then return it to the slow cooker. - Add Cream and Cheese:
Stir in the heavy cream, shredded cheddar, and cream cheese. Cover and cook for another 15-20 minutes on low, until the cheeses melt and the soup becomes smooth and creamy. - Serve:
Ladle the soup into bowls and top with extra shredded cheddar, crumbled turkey bacon, or chopped chives, if desired.
Cooking Time:
6-7 hours on low or 3-4 hours on high.
