- Prepare the Ingredients:
- Wash and cut the broccoli into small florets. If using frozen broccoli, no need to thaw.
- Dice the onion and mince the garlic.
- Peel and dice the potatoes.
- Combine in the Crockpot:
- Place the broccoli florets, diced onion, minced garlic, diced potatoes, and chicken or vegetable broth into the slow cooker.
- If you’re using dried thyme and rosemary, add them to the pot.
- Cook the Soup:
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the vegetables are tender.
- Blend the Soup:
- Once the vegetables are tender, use an immersion blender to puree the soup directly in the crockpot until smooth. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender. Be careful with hot liquids!
- Add Cheese and Cream:
- Stir in the grated cheddar cheese and heavy cream. If you prefer a thicker soup, mix 2 tablespoons of flour with a little water to make a slurry, then stir it into the soup. Allow the soup to cook on low for an additional 15-20 minutes, until the cheese is melted and the soup is heated through.
- Season and Serve:
- Taste and adjust seasoning with salt and pepper.
- If using, stir in the grated Parmesan cheese for added flavor.
- Garnish with fresh parsley before serving.
Tips:
- Thicker Soup: If you want an extra creamy texture, blend a portion of the soup and leave some chunks for added texture.
- Cheese Choice: For a richer flavor, use a mix of cheddar and Gruyère or fontina cheese.
- Vegetable Variations: Feel free to add other vegetables like carrots or celery for extra flavor and nutrition.
Variations:
- Spicy Broccoli Cheddar Soup: Add a pinch of cayenne pepper or a dash of hot sauce for some heat.
- Low-Fat Option: Use half-and-half or milk instead of heavy cream to reduce calories.
How does this recipe look to you? Let me know if you have any specific preferences or if you’d like additional details or variations!