Ingredients
Scale
- 4 cups chopped broccoli florets
- 3 large potatoes, peeled and diced
- 1 small onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- Place potatoes, broccoli, onion, garlic, and vegetable broth in the crockpot.
- Cook on low for 6-8 hours until potatoes and broccoli are tender.
- Use an immersion blender to puree the soup until smooth or leave chunky if preferred.
- Stir in milk, butter, and shredded cheese until melted and creamy.
- Season with salt and pepper to taste. Serve hot garnished with extra cheese or herbs if desired.
Notes
- You can add a splash of hot sauce for a spicy kick.
- For a vegan version, substitute cheese with plant-based cheese and use almond or soy milk.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 20mg