Ingredients:

  • 2 lbs Russet potatoes, peeled and cubed into ½ inch pieces
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 can (10.5 oz) cream of chicken soup
  • ½ cup heavy cream
  • 2 tbsp unsalted butter
  • 4 cups fresh broccoli florets, cut into bite-sized pieces
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 tsp salt
  • ½ tsp black pepper
  • ¼ tsp cayenne pepper

Instructions:

  1. Place the cubed potatoes, diced onion, minced garlic, broth, cream of chicken soup, and butter into the Crock Pot. Stir until the soup is well incorporated.
  2. Cover and cook on Low for 4 hours and 45 minutes until potatoes are fork-tender.
  3. Use an immersion blender to pulse the soup 3–4 times to create a mix of smooth creaminess and small potato chunks, or mash a few chunks against the side of the pot with a spoon.
  4. Stir in the broccoli florets and cook for an additional 30–45 minutes on High until the broccoli is tender but still bright green.
  5. Turn the slow cooker to the Warm setting. Stir in the heavy cream, then fold in the shredded cheddar cheese one handful at a time, stirring gently until completely melted.
  6. Stir in salt, pepper, and cayenne pepper to taste.