1. In a slow cooker, combine the asparagus, mushrooms, potatoes, onion, and garlic.
2. Pour in the chicken or vegetable broth, ensuring that the vegetables are fully submerged.
3. Add the salt, black pepper, and dried thyme for seasoning.
4. Cover the slow cooker and cook on low heat for 6-7 hours or until the vegetables are tender.
5. Once cooked, use an immersion blender to partially puree the soup, leaving some chunks for texture.
6. Stir in the heavy cream and shredded cheddar cheese, allowing the cheese to melt completely.
7. Add the butter for an extra layer of richness, stirring until well combined.
8. Taste and adjust seasoning if needed. Serve hot with your choice of sides.
Variations & Tips
For a touch of smoky flavor, consider adding some diced ham or bacon bits. If you’re looking for a lower-calorie version, replace the heavy cream with milk or a non-dairy alternative and use a reduced-fat cheese. Those who love a bit of spice can toss in a pinch of red pepper flakes. Additionally, you can swap out the cheddar for Gruyère or fontina cheese for a different cheesy depth. This recipe is quite versatile and can be easily adapted to include other vegetables like carrots or celery, depending on what’s in season or your personal preference.
