1 pound potatoes (Yukon Gold or Russet), peeled and diced

2 cups fresh broccoli florets, chopped

1 medium onion, diced

2 carrots, peeled and diced

3 cloves garlic, minced

4 cups vegetable or chicken broth

1 teaspoon dried thyme

1 teaspoon salt (adjust to taste)

1/2 teaspoon black pepper

1/2 teaspoon smoked paprika (optional)

1 cup heavy cream or half-and-half

2 cups sharp cheddar cheese, shredded

Optional: crispy bacon bits, green onions, or extra cheese for garnish

Instructions

Prepare the Base:

Add the potatoes, broccoli, onion, carrots, garlic, broth, thyme, salt, pepper, and paprika (if using) to your crock pot.

Cook:

Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes and broccoli are tender.

Blend the Soup:

Use an immersion blender to puree the soup to your desired consistency. You can leave some chunks for texture or blend it completely smooth. If you don’t have an immersion blender, transfer portions of the soup to a countertop blender, then return it to the crock pot.