Hearty Cheddar Veggie Soup

A rich, creamy, and satisfying soup loaded with cheddar, tender potatoes, and fresh vegetables. Perfect for a cozy meal!

Ingredients:

• 3 cups potatoes, peeled and diced
• 2 cups broccoli florets, chopped
• 1 cup carrots, shredded or diced
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika (optional)
• 1 ½ cups shredded cheddar cheese
• 1 cup heavy cream (or whole milk for a lighter option)
• 2 tablespoons butter
• 2 tablespoons all-purpose flour (for thickening)
• ½ cup sour cream (for extra creaminess)

Instructions:

1. Prepare the Vegetables
   • Dice the potatoes, chop the broccoli, shred the carrots, and finely chop the onion.
2. Slow Cook
   • In a slow cooker, add potatoes, carrots, onion, garlic, broth, thyme, salt, pepper, and smoked paprika.
   • Cook on low for 6–7 hours or high for 3–4 hours, until potatoes and carrots are tender.
3. Add the Broccoli & Cheese
   • Stir in the chopped broccoli and cook for another 20–30 minutes until softened.
4. Make it Creamy
   • In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in heavy cream and cook until thickened.
   • Stir the creamy mixture into the slow cooker. Add shredded cheddar cheese and stir until melted and smooth.
5. Final Touch
   • Stir in sour cream for extra richness. Adjust seasoning as needed.
6. Serve & Enjoy
   • Ladle into bowls and top with extra cheddar, croutons, or crispy bacon bits if desired!