Serves 6
2 lbs red potatoes, peeled and cut into 1/2 inch cubes
3/4 cup grated carrots
3 T dehydrated onions or 1/2 cup finely chopped fresh onions
1 1/2 tsp Shirley J chicken bouillon dissolved in 3 cups of water
1/2 tsp salt
1 cup warmed whole milk
1/4 tsp black pepper
2 cups shredded medium or sharp cheddar cheese
1/2 cup freeze-dried broccoli
Place potatoes, carrots, onions, bouillon and salt in slow cooker. Cover and cook on LOW for 6 hours. Stir in warmed milk, pepper, broccoli, and cheese. Cover and cook on high for 15 minutes or until cheese is melted and broccoli is soft.
Review:
Do you have a member of your family that won’t eat broccoli? This soup might be for you. My husband loves broccoli by itself but when it is cooked into any casserole or soup he passes. At the end of the cooking time I added the cheese, milk, and pepper. When the cheese was melted I took out a bowl for him and then added the broccoli in for the rest of us. Because the broccoli was freeze-dried it reconstitutes very quickly and it retains most all of the nutrients. Delicious! I give this 4 stars.
I absolutely love the soup and I use the recipe for cauliflower, asparagus is fabulous, mixed peppers and potato I just vary the thickness and the amount of cheese or kind of cheese. It is my quick soup long soup whatever I want it to be.
I make it Quickly in the instant pot pressure cooker portion when I want something fast and I make it in the slow cooker portion. And believe it or not carrot soup is quite good!
Glad you liked it Joy! Thanks for sharing!
Glad you liked it!
We made this the other night and it was so delicious! My husband doesn't usually like vegetable soup but he has been loving this…so glad we found your website as we just recently bought a slow cooker so we're loving your vast amount of recipes – thanks for sharing!!
Jew