Ingredients
• 2 lbs russet potatoes, peeled and cubed • 2 cups broccoli florets • 1 onion, diced • 2 carrots, diced • 3 cloves garlic, minced • 4 cups chicken broth • 2 cups heavy cream • 2 cups cheddar cheese, shredded • 3 tbsp butter • 2 tbsp flour • 1 tsp thyme • Salt and pepper to taste • 2 tbsp fresh chives, chopped
Instructions
- Place potatoes, onion, carrots, and garlic in 4-quart slow cooker
- Add chicken broth and thyme
- Cover and cook on low 6-8 hours or high 3-4 hours
- About 30 minutes before serving, whisk butter and flour
- Stir flour mixture into soup
- Add heavy cream and broccoli florets
- Stir in cheddar cheese until melted
- Season with salt and pepper
- Cook 10 minutes more until heated through
- Garnish with fresh chives before serving
- Serve hot with crusty bread
PREP TIME & NUTRITION: Prep Time: 20 mins, Cook Time: 6 hours, Total Time: 6 hours 20 mins, Servings: 6, Calories: 320, Net Carbs: 25g, Fats: 22g, Protein: 12g