For the Soup:

4 cups potatoes, diced

3 cups broccoli, chopped

2 cups cheddar cheese, shredded

4 cups chicken broth

1 onion, diced

2 carrots, shredded or diced

2 cloves garlic, minced

1 cup heavy cream

2 tablespoons butter

Salt and pepper, to taste

Cook Mode Prevent your screen from going dark

Prep Ingredients: Dice the potatoes, chop the broccoli, shred the carrots, and mince the garlic. Dice the onion as well.
Add to Crockpot: Layer the potatoes, carrots, onion, and garlic in the crockpot, and pour in the chicken broth.
Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours until the potatoes are tender.
Add Broccoli: Add the broccoli during the last 30 minutes of cooking to keep it fresh and tender-crisp.
Blend (Optional): For a smoother texture, use an immersion blender or blend part of the soup in a regular blender, then return it to the crockpot.
Finish with Cheese and Cream: Stir in shredded cheddar, heavy cream, and butter, then continue stirring until the cheese melts completely. Adjust seasoning with salt and pepper.
Serve: Serve hot with extra shredded cheese or a sprinkle of herbs for garnish.

For a vegetarian version, substitute vegetable broth for chicken broth.

Add red pepper flakes or hot sauce for a spicy twist.

Feel free to use a mix of cheeses, such as gouda or mozzarella, for different flavors.