Potato-Broccoli Soup Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

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.

    Brief Description

    Potato-Broccoli Soup

    Main Ingredient:

    Potato

    Category:  Soups

    Cuisine:  American

    Prep Time: 20 min

    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

    Source

    Family Circle

    Posted By:

    ntieken

    Posted On:

    April 1, 2015

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