Ingredients:

  • 2 lbs Yukon Gold Potatoes, peeled and cubed
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 4 cups low-sodium vegetable or chicken broth
  • 1 tbsp olive oil
  • 4 oz light cream cheese, softened and cubed
  • 1 cup low-fat milk
  • 2 cups sharp cheddar cheese, shredded
  • 3 cups fresh broccoli florets, chopped
  • 1/2 tsp smoked paprika
  • salt to taste
  • black pepper to taste
  • 2 tbsp fresh chives, chopped

Instructions:

  1. Place the cubed potatoes, diced onion, minced garlic, and smoked paprika into the slow cooker.
  2. Pour in the broth, ensuring the vegetables are mostly submerged. Cover and cook on High for 4 hours, until the potatoes are fork-tender.
  3. Using an immersion blender directly in the pot, pulse the soup 4–5 times to create a thickened base while leaving some potato chunks intact.
  4. Stir in the softened light cream cheese and low-fat milk until fully incorporated.
  5. Add the broccoli florets, cover, and cook on High for an additional 1 hour until the broccoli is tender-crisp.
  6. Turn off the heat and fold in the shredded sharp cheddar cheese until melted and glossy. Garnish with fresh chives.