Sunday, January 6, 2013

Crock-Pot Broccoli Potato Soup

Serves 6-8
  • 4 C chicken broth
  • 2 C broccoli, chopped
  • 2 C carrots, finely sliced
  • 4 medium sized red potatoes, peeled and chopped into 1/2 inch cubes
  • 1/2 yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 C milk
  • 1/4 C flour
  • 2 C shredded cheddar cheese
  • Set aside some cheese to garnish
In a crock pot, combine everything except for the milk, flour, and cheddar cheese. Cook on low for 6-8 hours, or on high for 4-6 hours.
Once veggies are cooked all the way through, whisk together milk and flour in a small bowl. Add the mixture and shredded cheese to the crock pot.

Keep the temperature on a low setting for about 20 minutes.

When the soup is thick, serve with fresh rolls or bread, and some extra cheese for garnishing.

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