Ingredients
Method
- Melt the butter over medium heat in a large stock pot. Add the chopped onion and sauté until translucent.
- Add the garlic and diced potatoes. Stir and cook just until the garlic is fragrant, about 20 seconds.
- Carefully transfer the mixture to a large 7-quart slow cooker.
- Add the chicken broth, shredded carrots, salt, pepper, paprika, and ground mustard. Stir everything together.
- Cover and cook on low for 6 hours or on high for 3 hours, until the potatoes are fork-tender.
- Use an immersion blender to blend the soup until smooth, or leave it chunky if that’s your thing.
- Stir in the heavy cream, shredded cheddar cheese, and steamed broccoli florets. Cover and let it heat for another 20 minutes.
- Ladle into bowls and serve warm with your favorite toppings.
Notes
This is the kind of soup that doesn’t try to be fancy. It just shows up warm, cheesy, and reliable.
And honestly, sometimes that’s exactly what you need.
