Ingredients
Vegetables
- 1 cup shredded carrots
- 2 stalks celery (diced)
- 1 small onion (diced)
- 4 cloves garlic (minced)
- 4 cups potatoes (peeled and cubed into 1-inch chunks)
- 4 cups broccoli florets (chopped)
Seasonings & Broth
- 1 1/2 teaspoons black pepper
- 2 1/2 teaspoons salt
- 4 cups chicken broth
Dairy & Thickener
- 2 cups heavy cream
- 1/4 cup flour
- 2 cups shredded sharp cheddar cheese
Instructions
- Add ingredients to slow cooker: Combine shredded carrots, diced celery, diced onion, minced garlic, peeled and cubed potatoes, chopped broccoli, salt, pepper, and chicken broth in a 5-6 quart slow cooker.
- Cook vegetables: Cover and cook on low for 6 hours or on high for 4 hours, until the vegetables are tender and cooked through.
- Mix cream and flour: In a small bowl, whisk together the heavy cream and flour until smooth to create a thickening mixture.
- Add cream mixture and thicken: Pour the cream and flour mixture into the slow cooker. Stir to combine, cover again, and cook on high for an additional 30 to 45 minutes until the soup thickens.
- Add cheddar cheese: Stir in the shredded sharp cheddar cheese until fully melted and incorporated into the soup.
- Serve: Once the cheese has melted and the soup is thick and creamy, ladle into bowls and serve hot.
Notes
- You can substitute heavy cream with half-and-half for a lighter version.
- For a vegetarian option, use vegetable broth instead of chicken broth.
- Make sure to stir occasionally during the final thickening step to prevent the soup from sticking to the slow cooker.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- If you prefer a smoother texture, blend part or all of the soup before adding cheese.
- Prep Time: 15 minutes
- Cook Time: 4 hours 45 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
