Potato-Broccoli Soup

By jenlin

Ingredients

• 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 oz each) vegetable broth
• 1 can (12 oz) 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

Details

Servings 8
Preparation time 20mins
Cooking time 20mins
Adapted from familycircle.com

Preparation

Step 1

Combine potatoes, onion and garlic in slow cooker. Add 1 can of the broth, 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.

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 11/2 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.

Stir in remaining 1/2 tsp salt and 1 cup cheddar, reserved broccoli, the sour cream and pepper. Ladle into bowls and sprinkle with chives just before serving.