“The Lord is my portion. ” – Lamentations 3:24
Tender russet potatoes and fresh broccoli simmered with cream cheese, sharp cheddar, and a touch of garlic. Thick, creamy, and deeply comforting — the best of both classic soups in one bowl.
Ingredients
- 2½ lbs russet potatoes, diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup whole milk
- 4 Tbsp butter
- 2 cups chopped broccoli florets
- 8 oz cream cheese, cubed
- 2 cups sharp cheddar cheese, shredded
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
Instructions
Add potatoes, onion, garlic, and broth to crockpot. Cook on LOW 6 hours or HIGH 3 hours.
Add broccoli, butter, cream cheese, cream, and milk. Cook 20 minutes.
Season and stir in cheddar until melted.
Nutrition
Nutrition Calories: 460 | Fat: 28g | Carbs: 36g | Sugar: 5g | Protein: 14g