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 chopped broccoli, diced potatoes, onion, garlic, broth, thyme, parsley, salt, and pepper. Stir to mix well.
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 are well blended.
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 cheese, and cream cheese. Cover and cook for an additional 15-20 minutes on low, or until the cheeses are melted and the soup is smooth and creamy.
Serve:
Ladle the soup into bowls and garnish with extra cheddar cheese, crumbled turkey bacon, or chopped chives as desired.
Cooking Time: 6-7 hours on low or 3-4 hours on high