Start by washing and peeling the Yukon Gold potatoes, then chop them into bite-sized pieces. Next, cut the fresh broccoli florets into manageable chunks. Prepare the mirepoix by dicing onions, carrots, and celery, and mince the garlic.

Once your vegetables are ready, add the chopped Yukon Gold potatoes, broccoli, mirepoix, and minced garlic into the crockpot. Pour in the heavy cream, and, if you’d like, add freshly cracked salt and pepper for seasoning.

Secure the lid on the crockpot and select the cooking setting. For a rich and flavorful soup, cook on low for 6-8 hours or on high for 3-4 hours.

After the cooking time is up, carefully remove the lid and give the soup a good stir. Gradually add in the shredded sharp cheddar cheese, mixing it well until it melts completely.

Before you serve your delicious Crockpot Potato Broccoli Cheddar Soup, check the consistency. If it feels too thick, stir in a splash of broth or a bit more cream until it reaches your desired richness.