Potato Soup is a great comfort food. Rich, creamy, hearty and filling. Perfect to have for lunch or dinner. In this recipe, basic potato soup is dressed up with some broccoli, sharp cheddar cheese, and sour cream. This means extra flavor and goodness blended into a rich and creamy soup.
The ingredients in this recipe are cooked in a slow cooker for about 7 hours. Once the potatoes are tender, the ingredients are pureed with an immersion blender. Add a few more ingredients and your soup is ready to serve.
Perfect as a warm up for a chilly day:)
Potato-Broccoli Soup Slow Cooker
From "Family Circle" magazine
3 1/2 pounds russet potatoes, peeled and cut into 1 1/2-inch pieces
1 large onion, cut into wedges
2 cloves garlic, coarsely chopped
2 cans (14.5 ounce each) vegetable broth
1 can (12-ounce) evaporated milk
1 teaspoon salt
1/8 teaspoon ground nutmeg
1 pound broccoli florets, cut into bite-size pieces
8 ounces sharp cheddar, shredded (white or orange)
1/2 cup sour cream
1/4 teaspoon ground black pepper
Snipped fresh chives or crumbled bacon
1. Combine potatoes, onion and garlic in slow cooker. Add 1 can of the broth, the evaporated milk, 1/2 teaspoon of the salt and the nutmeg. Cover and cook on HIGH for 3 hours or LOW for 7 hours.
2. Place broccoli in a microwave-safe bowl and add 1/2 cup water. Cover with plastic and microwave 3 to 4 minutes, until tender. Set aside 1 1/2 cups of the broccoli, add remaining broccoli to slow cooker along with remaining can of vegetable broth and 1 cup of the cheddar. Puree with an immersion blender until completely smooth.
3. 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 or bacon just before serving.
Makes 8 servings