Slow Cooker Cheesy Asparagus and Mushroom Potato Soup

Ingredients:
3 large potatoes, peeled and diced
1 bunch asparagus, trimmed and cut into 1-inch pieces
1 cup mushrooms, sliced
1 onion, chopped
3 cloves garlic, minced
4 cups vegetable or chicken broth
1 cup shredded cheddar cheese
1/2 cup heavy cream
Salt and black pepper to taste
Fresh parsley for garnish
Instructions:
Add the potatoes, asparagus, mushrooms, onion, and garlic to your slow cooker.
Pour in the broth and season with salt and black pepper.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender.
Stir in the shredded cheddar cheese and heavy cream. Mix until the cheese is melted and the soup is creamy.
Serve warm, garnished with fresh parsley for a pop of color.
Enjoy this Slow Cooker Cheesy Asparagus and Mushroom Potato Soup as a flavorful, satisfying meal perfect for any day!