Directions:
1. Sauté the Aromatics:
– In a large saucepan or directly in your Crock Pot, melt the butter over medium heat.
– Add the chopped onion and sauté until it’s soft and translucent, about 5 minutes.
– Stir in the minced garlic and cook for an additional minute until fragrant.
2. Add the Veggies:
– Add the diced potatoes, chopped broccoli, and diced carrots to the pot.
– Pour in the chicken or vegetable broth and stir everything together.
3. Simmer to Perfection:
– Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the vegetables are tender.
4. Make It Creamy:
– Stir in the heavy cream and shredded cheddar cheese until the cheese is fully melted and the soup is rich and creamy.
– Season with paprika, dried thyme, dried basil, salt, and pepper to your taste.
5. Blend for Smoothness (Optional):
– For a smoother consistency, use an immersion blender to puree part of the soup. If you prefer it chunky, feel free to skip this step.
6. Serve and Enjoy:
– Ladle the soup into bowls and garnish with fresh parsley.
