- 2 pounds broccoli, roughly chopped
- Half a cup of cream cheese
- 2 quarts low-sodium vegetable or chicken broth
- Half a teaspoons of salt
- A teaspoon of pepper
- A cup of sour cream
- 3 cups of cheddar cheese
First, start by adding broth, broccoli, pepper, and cream cheese to a six-quart slow cooker, then start cooking on high for two hours. Once the time has passed, add in the cheese and sour cream and start steering until the cheese is thoroughly melted. Once done, grab your immersion blender and start pulsing the soup until you get a texture that you like. Once done, serve and enjoy.