- Prep Time: 20 minutes
- Cooking Time: 6–7 hours on LOW or 3–4 hours on HIGH
- Blending & Finishing Time: 15 minutes
- Total Time: Approximately 6.5 to 7.5 hours (LOW setting preferred)
Intensity Level (Difficulty)
Easy to Moderate
This recipe is beginner-friendly because the slow cooker handles most of the cooking. The only slightly technical step is blending part of the soup and carefully incorporating cheese at the end without curdling.
- Knife skills required: Basic (chopping vegetables)
- Cooking technique: Slow cooking + blending
- Attention level: Low during cooking, moderate at finishing stage
Ingredients
- 4 medium russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 3 cups fresh broccoli florets (cut small for quicker cooking)
- 3 cups vegetable broth (or chicken broth)
- 1 cup whole milk
- 1 cup heavy cream
- 2 ½ cups sharp cheddar cheese, shredded
- 2 tablespoons butter
- 2 tablespoons all-purpose flour (for thickening)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional, for depth)
- ½ teaspoon dried thyme (optional)
Step-by-Step Instructions
1. Prepare the Base (20 minutes)
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