Step 1: Prepare the Ingredients

Begin by prepping all your vegetables. Peel and dice the potatoes into bite-sized pieces. Chop the broccoli florets into small, manageable pieces, and chop the onion finely. Mince the garlic cloves.

Step 2: Add Ingredients to Crockpot

In a large crockpot, combine the diced potatoes, broccoli florets, chopped onion, and minced garlic. Pour in the vegetable broth (or chicken broth if you prefer) and stir to combine. Add salt, pepper, and any optional seasonings, like ground mustard and smoked paprika.

Step 3: Slow Cook the Soup

Cover the crockpot with the lid and cook the soup on low for 4-6 hours or on high for 2-3 hours, until the potatoes are tender and the broccoli is fully cooked.

Step 4: Blend the Soup (Optional)

For a smoother consistency, use an immersion blender to puree part of the soup while still leaving some chunks for texture. If you don’t have an immersion blender, you can transfer about half of the soup to a blender, blend it, and then return it to the crockpot.

Step 5: Add Cheese and Cream

Once the soup has reached the desired consistency, stir in the shredded cheddar cheese and heavy cream. Mix well until the cheese is melted and the soup is creamy and smooth. Taste and adjust the seasoning, adding more salt or pepper if needed.

Step 6: Serve and Enjoy

Ladle the Potato Broccoli Cheddar Soup into bowls and garnish with extra cheese, crispy bacon bits, or a sprinkle of fresh parsley. Serve with crusty bread or garlic bread on the side for a complete, cozy meal.