Ingredients
– 4 medium potatoes, peeled and cubed
– 2 cups of fresh broccoli florets
– 1 medium onion, diced
– 4 cloves of garlic, minced
– 4 cups of vegetable broth
– 2 cups of shredded sharp cheddar cheese
– 1 cup of heavy cream
– Salt and pepper to taste
– Optional: Croutons for garnish
Equipment Needed
– Slow cooker
– Knife and cutting board
– Measuring cups and spoons
– Stirring spoon
– Blender (optional for a smoother texture)
Step-by-Step Instructions
Let’s dive into the cooking! Start by prepping all your veggies; peel and cube the potatoes, chop the onions, and mince the garlic. Once everything is ready, simply toss the potatoes, broccoli, onion, and garlic into the slow cooker. Pour in the vegetable broth, season with a little salt and pepper, and give it a good stir to combine all the ingredients. Now, set your slow cooker to low for about 6-8 hours or high for 3-4 hours. I usually opt for the low setting to let those flavors meld nicely. (See the next page below to continue steps…)