| Metric | Value |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 6 hours 15 minutes (low) or 4 hours 15 minutes (high) |
| Total Time | 6 hours 30 minutes (low) / 4 hours 30 minutes (high) |
| Servings | 8 servings (approx. 1.5 cups each) |
| Difficulty | Easy |
Intensity Ratings
| Intensity Factor | Rating (1–5) | Notes |
|---|---|---|
| Hands-On Time | ⭐⭐ (2/5) | Only 15 minutes of active work (chopping + shredding). |
| Noise Level | ⭐ (1/5) | Quiet—just chopping and stirring. No blender needed. |
| Mess Factor | ⭐⭐ (2/5) | One crock pot liner, a cutting board, knife, and grater. |
| Patience Required | ⭐⭐⭐⭐ (4/5) | The long cook time is the main challenge. |
| Spice/Heat Level | ⭐ (1/5) | Mild. No spicy ingredients. |
Ingredients
For the slow cooker (base)
-
2 lbs (about 4 medium) Yukon Gold potatoes (or Russet), peeled and diced into ½-inch cubes
-
4 cups low-sodium vegetable broth (or chicken broth)
-
1 medium yellow onion, finely diced
-
3 cloves garlic, minced
-
1 teaspoon salt (plus more to taste)
-
½ teaspoon black pepper
-
½ teaspoon smoked paprika (optional, for depth)
To add later
-
3 cups fresh broccoli florets (cut into bite-sized pieces)
-
2 cups sharp cheddar cheese, freshly grated (pre-shredded bags have anti-caking agents that affect melting)
To finish (thickening + creaminess)
-
1 cup whole milk or half-and-half
-
3 tablespoons cornstarch mixed with 3 tablespoons cold water (slurry)
-
Optional garnish: extra cheddar, chopped chives or green onions, crispy bacon bits
Nutrition Information (per serving, ~1.5 cups)
Based on 8 servings using whole milk and sharp cheddar.
| Nutrient | Amount |
|---|---|
| Calories | 365 kcal |
| Protein | 14 g |
| Carbohydrates | 32 g |
| – Fiber | 4 g |
| – Sugar | 6 g |
| Fat | 20 g |
| – Saturated Fat | 11 g |
| Cholesterol | 55 mg |
| Sodium | 780 mg |
| Calcium | 350 mg (35% DV) |
| Iron | 1.5 mg (8% DV) |
| Vitamin C | 45 mg (50% DV) |
| Vitamin A | 950 IU (19% DV) |