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:
Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend only a portion of the soup or use a potato masher to mash some of the potatoes.
5. Add Cheese and Cream:
Stir in the shredded cheddar cheese and heavy cream. If you prefer a thicker soup, add the cornstarch mixture and stir well. Continue to cook on low for an additional 15-20 minutes, until the cheese is melted and the soup is heated through.
6. Serve:
Ladle the hot soup into bowls and garnish with fresh chopped chives and extra shredded cheddar cheese. Serve with crusty bread for a complete meal.
