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Prepare the slow cooker:
Add the peeled and diced potatoes, trimmed asparagus, sliced mushrooms, chopped onion, and minced garlic into your slow cooker.
Add broth and seasonings:
Pour in the vegetable or chicken broth and season with salt and black pepper. Stir everything together to combine.
Cook:
Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender.
Add cheese and cream:
Stir in the shredded cheddar cheese and heavy cream. Mix until the cheese is fully melted and the soup becomes creamy.
Serve:
Ladle the soup into bowls and garnish with fresh parsley for a pop of color. Serve warm and enjoy!
Serving and Storage Tips:
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