Ingredients
• 1 tbsp olive oil or butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 cups peeled and diced potatoes (about 2 medium)
• 2 cups chopped broccoli florets
• 3 cups low-sodium vegetable or chicken broth
• 1 cup milk (dairy, almond, or oat)
• ½ tsp dried thyme
• ¼ tsp smoked paprika
• Salt & pepper to taste
• 1 ½ cups shredded sharp cheddar cheese
• Optional toppings: crispy bacon bits, green onions, extra cheese, sour cream
Instructions
- In a skillet over medium heat, warm olive oil. Sauté onion 4–5 minutes until soft. Add garlic and cook 30 seconds more.
- Transfer onion mixture to a slow cooker. Add diced potatoes, broccoli, broth, milk, thyme, smoked paprika, salt, and pepper. Stir to combine.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until potatoes are tender.
- Use a potato masher or immersion blender to partially blend the soup—creamy with chunky bites. (Or leave fully chunky!)
- Stir in cheddar cheese until melted and smooth. Taste and adjust seasoning.
- Serve hot, topped with your favorites: bacon, green onions, a swirl of sour cream, or crusty bread for dipping!
✨ Set it and forget it—perfect for busy days, potlucks, or warming up after winter fun!
💡 Make it dairy-free: Use coconut milk and dairy-free cheese.
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 6 hrs (on low) , Total Time : 6 hrs 15 mins , Servings : 6 , Calories : 210 , Net Carbs: 20g , Fats: 11g , Protein: 11g