Potato Broccoli Soup

By á-72200

Ingredients

• 3 1/2 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 oz.) vegetable broth ( I used Chicken)
• 1 can (12 oz.) evaporated milk
• 1 tsp salt
• 1/8 tsp ground nutmeg
• 1 # broccoli, cut into bite size pieces
• 8 oz. sharp cheddar shredded (white or orange)
• 1/2 cup sour cream
• 1/4 tsp pepper

Preparation

Step 1

-Combine potatoes, onion, garlic in slow cooker. Add 1 can of the borth, the evaporated milk, 1/2 tsp of the salt and the nutmeg. Cover and cook on HIGH for 3 hours or LOW for 7 hours.

-Cook broccoli until tender. Set aside 1 1/2 cups of broccoli; add remaining broccoli to slow cooker along with remaining can of broth and 1 cup of cheddar cheese. Puree with an immersion blender until completely smooth. I left in lumps of potato.

- Stir in remaining salt, 1 cup cheddar cheese, broccoli, sour cream and pepper.