4 medium potatoes, peeled and diced

2 cups broccoli florets

1 medium onion, chopped

2 cloves garlic, minced

4 cups vegetable broth

2 cups shredded cheddar cheese

1 cup half-and-half

1 tablespoon olive oil

Salt and pepper to taste

Add the diced potatoes, broccoli florets, chopped onion, minced garlic, and vegetable broth to the crockpot. Stir well to combine.
Cover and cook on low for 6-7 hours until the potatoes are tender.
Mash some of the potatoes with a potato masher to thicken the soup, leaving some chunks for texture.
Stir in the shredded cheddar cheese and half-and-half. Let the soup cook for an additional 10-15 minutes until the cheese melts and the soup becomes creamy.
Season with salt and pepper to taste, and serve hot.

Add protein: For extra heartiness, consider adding cooked chicken, bacon, or sausage.

Use different cheese: Experiment with other cheeses like Monterey Jack or Gouda.

Make it vegetarian: Swap the half-and-half with coconut milk or a dairy-free substitute.

Add more veggies: Carrots, celery, or cauliflower can be added for extra flavor and nutrition.