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Potato-Broccoli Soup
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Brief Description
Potato-Broccoli Soup
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Main Ingredient
Potato
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Category: Soups
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Nutrition Per Serving: 385 cal, 15 g fat (10 g sat), 16 g protein, 47 g carb, 4 g fiber, 998 mg sodium, 54 mg chol Modifications Swap chicken broth for vegetable broth Saute onion and garlic before adding to crock pot - onions never cook through in the crock pot Can use bag of frozen broccoli Add ham for additional protein
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Posted By: ntieken
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Posted On: Apr 01, 2015
Number of Servings:
Ingredients:
- 3 1/2 pounds - russet potatoes peeled and cut into 1 1/2 inch pieces
- 1 - onion, large cut into wedges
- 2 cloves - garlic coarsely chopped
- 2 cans - vegetable broth 14.5 ounce cans
- 1 cans - evaporated milk 12 ounce can
- 1 teaspoons - salt
- 1/8 teaspoons - ground nutmeg
- 1 pounds - broccoli florets cut into bite size pieces
- 8 ounces - sharp cheddar white or orange
- 1/2 cups - sour cream
- 1/4 teaspoons - ground black pepper
- - fresh chives snipped
Directions:
1. Combine potatoes, onion, 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.
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 cheese. Puree with an immersion blender until completely smooth.
3. 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.
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