25 March 2011

This is a recipe I came up with in January. My husband went out of town on business for a few days and I needed some easy meals to make while he was gone. It was deep in the heart of soup season, and I was craving some broccoli soup. I also had a few potatoes that needed to be used up pretty soon, so I wanted to do a broccoli and potato soup. I needed a slow cooker recipe since I wouldn't be able to spend a lot of time in the kitchen while taking care of the girls by myself. I couldn't find a single slow cooker recipe for broccoli and potato soup like what I had in mind. I found stovetop recipes, but none for slow cooker. So I just made one up myself.

Slow Cooker Broccoli Potato Soup

1 head broccoli, chopped
1 lb. russet potatoes, peeled and cubed
1 medium onion, diced
2 cloves garlic, minced or grated
3 cups chicken stock
1 tsp salt
1 cup cheddar cheese, shredded

Place the broccoli, potatoes, onion, garlic, stock, and salt in a slow cooker. Cover and cook on low for about 6 hours or until potatoes are tender.

For chunky style: Lightly mash potatoes and broccoli with potato masher until desired consistency. Add cheese and stir until melted.

For smooth style: Puree using a stick blender or in batches using a regular blender. Once smooth, add cheese and stir until melted.

Makes 4 servings.

It turned out really well. Just what I had in mind. As you can see, the recipe includes directions for serving it chunky or pureed. I had it chunky the day I made it, and it was delicious. Then before I put the leftovers away, I pureed it using my stick blender and had it that way until it was gone. It was really good that way too.

Pureed style.

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  1. From Facebook:

    "I'm gonna try that one!"

    (Kelly A.)

  2. From Facebook:

    "Cannot wait to try this one!"

    (Jo F.)

  3. This is an older post, but I found it while searching for ways to use up some potatoes! Thanks for the great recipe... making it for dinner tonight! :)