Ingredients

• 1 lb (450 g) russet or Yukon Gold potatoes, peeled & ½″ diced
• 1 medium onion, finely chopped
• 2 carrots, diced (about ¾ cup)
• 2 celery ribs, diced (optional)
• 3 cups small broccoli florets, divided
• 3 cups low-sodium chicken or vegetable broth
• 2 cups milk (whole or 2%)
• 1 cup heavy cream (or half-and-half)
• 2 cups sharp cheddar cheese, freshly shredded
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 1 tsp Dijon mustard (optional)
• ½ tsp garlic powder
• ½ tsp smoked paprika (optional)
• Salt & black pepper, to taste

Instructions

1. Load the slow cooker: Add potatoes, onion, carrots, celery, garlic powder, paprika and broth. Cook LOW 6–7 hrs or HIGH 3–4 hrs until potatoes are tender.
2. Add broccoli: Stir in 2 cups broccoli for the last 45–60 min of cook time.
3. Make cheese base: In a saucepan melt butter over medium heat. Whisk in flour; cook 1–2 min. Slowly whisk in milk then cream; simmer 2–3 min. Off heat, whisk in cheddar and Dijon until smooth.
4. Combine: Pour cheese sauce into slow cooker. Add remaining 1 cup raw broccoli; cook 10–15 min until heated through and broccoli is crisp-tender. Season with salt and pepper.
5. Adjust texture: Pulse an immersion blender 5–10 times for a creamier soup while keeping chunks.