Ingredients
Method
Prepare the Vegetables:
- Place the diced potatoes, carrots, celery, and chopped onion into the crockpot. Sprinkle with dried thyme, salt, and freshly ground black pepper to taste.
Add the Broth:
- Pour in enough low-sodium chicken broth to cover the vegetables. Stir to combine.
Slow Cook:
- Cover the crockpot and cook on low heat for 6–7 hours or on high heat for 3–4 hours, until the vegetables are tender.
Incorporate Broccoli:
- About 1 hour before the cooking time is complete, add the chopped broccoli florets to the crockpot. Stir to distribute evenly.
Add Cream and Cheese:
- In the final 30 minutes of cooking, pour in the heavy cream and stir to combine. Gradually add the freshly grated sharp cheddar cheese, stirring after each addition to ensure it melts smoothly into the soup.
Adjust Seasoning:
- Taste the soup and adjust the seasoning with additional salt and freshly ground black pepper as needed.
Serve:
- Once the cheese is fully melted and the soup is heated through, ladle it into bowls and serve hot.
Notes
- For a Thicker Soup: Use an immersion blender to blend part of the soup.
- Make It Vegetarian: Use vegetable broth instead of chicken broth.
- Storage: Store leftovers in an airtight container for up to 4 days or freeze without the cream for up to 3 months.