Prepare the Base Ingredients:

In a skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant (about 3-4 minutes).

Tip: Cooking the onions and garlic before adding them to the crock pot enhances their flavor.

Add Ingredients to the Crock Pot:

Transfer the cooked onions and garlic to the crock pot. Add the diced potatoes, chopped broccoli, diced carrots, chicken or vegetable broth, paprika, thyme, basil, salt, and pepper.

Tip: Ensure the vegetables are diced evenly to help them cook at the same rate.

Cook the Soup:

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

Tip: Stir halfway through cooking if possible, to make sure the ingredients are evenly distributed.

Blend the Soup:

Once the vegetables are tender, use an immersion blender to blend the soup to your desired consistency. You can leave some chunks if you prefer a chunkier texture.

Tip: If you don’t have an immersion blender, carefully transfer half of the soup to a regular blender, blend, and return it to the crock pot.

Add Cream and Cheese:

Stir in the heavy cream and grated cheddar cheese, mixing until the cheese is melted and the soup is creamy. Taste and adjust seasoning as needed.

Tip: Use freshly grated cheddar for a smoother melt.

Serve and Garnish:

Ladle the soup into bowls and garnish with fresh chopped parsley for a touch of color and flavor.