Potato-Broccoli Soup
"Vegetarian soup made in crockpot"
- Ready In:
- 7hrs 20mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 3 1⁄2 lbs russet potatoes, peeled and cut into 1-1/2 inch pieces
- 1 large onion, cut in wedges
- 2 garlic cloves, coarsely chopped
- 2 (14 1/2 ounce) cans vegetable broth
- 1 (12 ounce) can evaporated milk
- 1 teaspoon salt
- 1⁄8 teaspoon ground nutmeg
- 1 lb broccoli floret, cut into bite size pieces
- 8 ounces sharp cheddar cheese, shredded (white or orange)
- 1⁄2 cup sour cream
- 1⁄4 teaspoon ground black pepper
- snipped fresh chives
directions
- Combine potatoes, onion and garlic in slow cooker. Add 1 can of broth, evaporated milk, 1/2 teaspoon salt and nutmeg. Cover and cook on high for 3 hours or low for 7 hours.
- Place broccoli in a microwave safe bowl and add 1/2 cup water. Cover with plastic and microwave 3-4 minutes until tender. Set aside 1-1/2 cups of broccoli. add remaining broccoli to slow cooker along with remaining can of vegetable broth and 1 cup of cheddar. Puree with an immersion blender until completely smooth.
- Stir in remaining 1/2 teaspoon salt and 1 cup cheddar, reserved broccoli, the sour cream and pepper. Ladle into bowls and sprinkle with chives just before serving.
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RECIPE SUBMITTED BY
Busy female executive with family; love to cook when I have the time, which isn't often enough.
Always looking for quick, easy but fabulous recipes to enjoy. Fresh herbs and high quality ingredients can make the difference between average and fantastic.
