Crock Pot Broccoli Cheese Soup

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## Instructions

### Step 1: Load the Crock Pot
1. In your slow cooker, add broccoli, carrots, onion, garlic, broth, salt, pepper, and paprika.
2. Cover and cook on **low for 5–6 hours** or **high for 2.5–3 hours**, until vegetables are tender.

### Step 2: Blend (Optional)
1. If you prefer a smoother soup, use an immersion blender to blend part or all of the soup.
2. For a chunky texture, skip this step or only blend a portion.

### Step 3: Add Cream and Cheese
1. Stir in half-and-half (or milk). If you like it thicker, mix cornstarch with water and stir into the soup.
2. Add cheddar and Parmesan cheese gradually, stirring until melted and smooth.
3. Taste and adjust seasoning as needed.

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## Serving Suggestions

– Serve with crusty bread, garlic toast, or in a bread bowl.
– Top with extra cheese, croutons, or crispy bacon bits for added indulgence.
– Pair with a simple side salad for a full meal.

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## Tips for Success

– **Use fresh cheese**: Pre-shredded cheese can make the soup grainy. Shred it yourself for the smoothest texture.
– **Low and slow**: Cooking on low heat helps develop deeper flavor.
– **Want it even richer?** Add a splash of heavy cream or a dollop of sour cream before serving.

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## Make-Ahead & Storage

– Store leftovers in an airtight container in the fridge for up to **4 days**.
– Reheat gently on the stovetop or in the microwave, stirring frequently.
– This soup can be frozen, but for best results, freeze before adding dairy—then stir in cream and cheese after reheating.

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## Final Ladle

**Crock Pot Broccoli Cheese Soup** is proof that comfort food doesn’t have to be complicated. With just a few simple ingredients and your trusty slow cooker, you can create a rich, satisfying soup that warms both the body and soul. Whether you’re feeding a crowd or saving some for later, this recipe is sure to become a cold-weather favorite.

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Would you like a meal-prep version or a dairy-free alternative for this recipe as well?