Slow Cooker Potato Broccoli and Cheddar Soup Recipe

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Hearty soup with lots of flavor.

Directions

Place cubed potatoes, vegetable soup mix, water and onion in a slow cooker.
Cover and cook on low 6-7 hours or on high for 4 hours, until potatoes are fork tender.
Cut broccoli into florets.
Place in boiling water for 5 minutes or until tender/crisp. Drain.
Add in broccoli, cheeses and milk to the slow cooker.
Heat through until cheese is melted. (10-15 minutes)
Add more or less milk depending on how creamy or thin you like your soup.
Use immersion blender to cream the soup.
Garnish with shredded cheese and sour cream.
Salt and pepper to taste.

Container: slow cooker

Prep Time: 10 minutes

Cook Time: 4 hours

Serving Description: 1 soup bowl

Servings: 16

Enter desired servings:

Ingredients

-		8 baking potatoes - unpeeled and cubed - 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