Potato-broccoli Soup

Total Time: 7 hrs 20 mins Preparation Time: 20 mins Cook Time: 7 hrs

Ingredients

• Servings: 8
• 3 1/2 lbs russet potatoes, peeled and cut into 1-1/2 inch pieces
• 1 large onion, cut in wedges
• 2 garlic cloves, coarsely chopped
• 2 (14 1/2 ounce) cans vegetable broth
• 1 (12 ounce) can evaporated milk
• 1 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1 lb broccoli floret, cut into bite size pieces
• 8 ounces sharp cheddar cheese, shredded ( or orange)
• 1/2 cup sour cream
• 1/4 teaspoon ground black pepper
• snipped fresh chives

Recipe

• 1 combine potatoes, onion and garlic in slow cooker. add 1 can of broth, evaporated milk, 1/2 teaspoon salt and 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 3-4 minutes until tender. set aside 1-1/2 cups of broccoli. add remaining broccoli to slow cooker along with remaining can of vegetable broth and 1 cup of 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 just before serving.