Slow Cooker Creamy Potato, Cabbage, Broccoli and Cheese Soup

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 6hrs 30mins
SERVES: 11
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup chopped onion
  • 2
    teaspoons minced garlic
  • 1
    cup chopped celery, 2 stalks
  • 12
    ounces frozen broccoli florets
  • 8
    medium potatoes, cubed golden potato
  • 12
    teaspoon pepper (or more)
  • 12
    teaspoon paprika (or more)
  • 4
    cups chicken stock
  • 2
    cups water (more or less)
  • 1
    small cabbage, chopped
  • 8
    ounces neufchatel cheese (cream cheese)
  • 1
    cup shredded Mexican blend cheese (not the taco seasoning type, or cheddar if you like)
  • tony chachere's original creole seasoning
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DIRECTIONS

  • Place everything except cabbage and cheese in a 6 quart crockpot.
  • Add as much cabbage as will fit and still leave about an inch of space between the top of the food and the lid.
  • Add water to almost cover the ingredients (about 2 cups when I made it).
  • Cook on low until soft my guess is 6-8 hours then use an immersion blender to cream everything.
  • add in cheeses and blend again, or let melt and stir.
  • This is a nice hearty soup for the cold snap we are having. It needed a bit more flavor so I added the tony's at the end. Adding bits of ham at the beginning might work for that as well.
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