Preparation

Step 1: Prep the Ingredients

• Start by peeling and dicing the potatoes into small cubes. This ensures they cook evenly in the crockpot.
• Chop the broccoli into small florets if using fresh. For frozen, thaw and drain excess moisture.
• Finely chop the onion and mince the garlic.

Step 2: Assemble Ingredients in the Crockpot

• In the crockpot, add the diced potatoes, chopped broccoli, onion, and garlic.
• Pour in the chicken broth, ensuring the vegetables are fully submerged. Add smoked paprika, Dijon mustard (if using), salt, and pepper.
• Dot the top with butter.

Step 3: Cook the Soup

• Cover the crockpot and set it to low for 6-8 hours or high for 3-4 hours. The soup is ready when the potatoes are fork-tender, and the broccoli is soft.

Step 4: Blend to Desired Consistency

• Using an immersion blender, blend the soup to your desired consistency. For a chunkier soup, use a potato masher to lightly mash the potatoes and broccoli while leaving some texture. For a smoother soup, blend until creamy.

Step 5: Add Cheese and Cream

• Once blended, stir in the heavy cream, shredded cheddar cheese, and Parmesan cheese. Mix until the cheese is fully melted and the soup is creamy. Adjust the seasoning with additional salt and pepper if needed.

Step 6: Serve and Garnish

• Ladle the soup into bowls and top with your choice of garnishes, such as extra cheddar cheese, crumbled bacon, chopped green onions, or a dollop of sour cream.