1 cup heavy cream
2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
Fresh chives, chopped (for garnish)
Extra shredded cheddar cheese (for garnish)
Instructions:
1. Prepare the Ingredients:
In a slow cooker, combine the diced potatoes, broccoli florets, chopped onion, and minced garlic.
2. Add Broth and Seasonings:
Pour in the chicken or vegetable broth. Add the dried thyme and dried basil. Season with salt and pepper to taste. Stir to combine.
3. Cook on Low:
Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes and broccoli are tender.
4. Blend the Soup:
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