Ingredients
Vegetables
- 4 cups potatoes, diced Cut into similar-sized pieces for even cooking.
- 2 cups broccoli florets Use fairly even pieces for consistent texture.
- 1 onion chopped
- 3 cloves garlic, minced
Liquids
- 4 cups vegetable broth Use low-sodium if preferred.
- 1 cup heavy cream Add after cooking vegetables.
Finishing ingredients
- 1 cup shredded cheddar cheese Stir in until melted.
Seasoning
- to taste salt Add with the broth.
- to taste pepper Add with the broth.
Method
Preparation
- Place the diced potatoes, broccoli, onion, and garlic in the crockpot.
- Pour in the vegetable broth and season with salt and pepper.
Cooking
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender.
Finishing
- Stir in the heavy cream and cheddar cheese until well mixed and melted.
- Serve warm.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 10gFat: 20gSaturated Fat: 12gSodium: 600mgFiber: 4gSugar: 2g
Notes
Store leftovers in the refrigerator for 3 to 4 days. Reheat gently, stirring well. Not recommended for freezing due to texture changes.
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