Ingredients:

  • 1 lb fresh broccoli florets, chopped
  • 1 medium gold potato, peeled and diced
  • 1 cup yellow onion, finely diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium vegetable or chicken broth
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp nutmeg
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1/2 cup plain Greek yogurt
  • 1 tbsp lemon juice

Instructions:

  1. Combine the chopped broccoli, diced potato, onion, garlic, broth, salt, pepper, and nutmeg in the slow cooker. Stir until the vegetables are submerged.
  2. Cover and cook on Low for 4 hours or High for 2 hours until the vegetables are tender.
  3. Using an immersion blender, blend 50-70% of the mixture directly in the pot to create a chunky-smooth texture.
  4. Turn the slow cooker to 'Warm' or off completely.
  5. Stir in the plain Greek yogurt and lemon juice.
  6. Gradually fold in the shredded cheddar cheese, stirring gently until the cheese is fully melted and the soup looks glossy.