Slow Cooker Potato, Broccoli, and Cheddar Soup Prep Time: 10 minutes Cook Time: 4 hours Servings: 16 Ingredients - 8 baking potatoes - unpeeled and cubed - (you can peel if desired) - 1 1/2 cups water - 1 envelope dry vegetable soup mix - 1 large onion - finely chopped - salt and pepper to taste - 1 bunch broccoli - 1 cup shredded sharp cheddar cheese - 1 cup Velveeta cheese - cubed - 4 cups milk    A thick, satisfying soup with lots of flavor.   Directions Place cubed potatoes, vegetable soup mix, water, and onion in a slow cooker. Cover and cook on low 6 to 7 hours or on high for 4 hours, until potatoes are fork tender.	1

	Cut broccoli into florets. Place in boiling water for 5 minutes or until tender/crisp. Drain. Add the broccoli, cheeses, and milk to the slow cooker. Heat through until the cheese is melted (10 to 15 minutes). Add more milk if like your soup to have a thinner consistency. Use an immersion blender to cream the soup. Garnish the soup with shredded cheese and sour cream. Add salt and pepper to taste.	2