Potato-Broccoli Soup

Vegetarian soup made in crockpot

• Ready In: 7 hrs 20 mins
• Serves: 8

Ingredients

• 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 1/2ounce) 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 (white or orange)
• 1⁄2 cup sour cream
• 1⁄4 teaspoon ground black pepper
•  snipped fresh chives

Directions

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.