Crock Pot Potato Broccoli Cheddar Soup

Ingredients:
4 large potatoes, peeled and diced (about 6 cups)
2 cups fresh broccoli florets (or frozen)
1 medium onion, diced
3 cloves garlic, minced
4 cups chicken or vegetable broth
1/2 tsp salt (or to taste)
1/4 tsp black pepper (or to taste)
1/4 tsp paprika (optional, for a little kick)
1/2 cup heavy cream (for richness)
2 cups shredded sharp cheddar cheese (plus extra for topping)
1 tbsp olive oil or butter (optional, for sautéing onions and garlic)
Instructions:
Prep your ingredients: Peel and dice the potatoes, chop the broccoli, and dice the onion. Mince the garlic as well.

Sauté the onions and garlic (optional): If you want to enhance the flavor of the soup, heat a tablespoon of olive oil or butter in a skillet over medium heat. Sauté the onion and garlic for 2-3 minutes until soft and fragrant. If you’re short on time, you can skip this step and throw everything straight into the Crock Pot!

Add to the Crock Pot: Place the diced potatoes, broccoli, onion, garlic, and chicken broth into your Crock Pot. Season with salt, pepper, and paprika. Stir everything together.

Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours until the potatoes are tender.

Blend the soup (optional): If you like a smoother, creamier texture, use an immersion blender to blend the soup directly in the Crock Pot. If you don't have an immersion blender, carefully transfer about half of the soup to a regular blender and puree until smooth, then return it to the Crock Pot. For a chunkier soup, you can skip this step.

Add the cream and cheese: Once the soup is cooked, stir in the heavy cream and cheddar cheese. Continue stirring until the cheese is completely melted and the soup is creamy and smooth. Taste and adjust the seasoning with more salt and pepper if needed.

Serve: Ladle the soup into bowls and top with extra cheddar cheese, a sprinkle of fresh cracked pepper, or a dash of paprika for color. You can also add a side of crusty bread for dipping!