Crockpot potato broccoli soup

Name: Crockpot potato broccoli soup
Yield: 12 servings
Cuisine: American
Ingredients: 1 bunch broccoli; 2 cup soup stock (any variety); 1 can cheddar soup; 1 can cream of celery soup; 1 can low fat evaporated milk; 1 packages Lipton ranch mix; 1 onion; 1 cup carrot; 2 cup celery; 1/2 cup mushrooms; 1 cup ham; 8 small potatoes; 6 cup water; 8 oz low fat cream cheese; 1 tsp worchester sauce; 1 tsp ground cloves; 1 tsp garlic powder; 1 tsp parsley; 3 tbsp chives

THH @cook_2989844

We eat a lot of broccoli mostly in salads or steamed fresh. Found a lost head in the crisper that was past its prime. Decided to try a cream soup.

THH @cook_2989844

We eat a lot of broccoli mostly in salads or steamed fresh. Found a lost head in the crisper that was past its prime. Decided to try a cream soup.

Saved

Ingredients

12 servings

1 bunchbroccoli
2 cupsoup stock (any variety)
1 cancheddar soup
1 cancream of celery soup
1 canlow fat evaporated milk
1 packagesLipton ranch mix
1onion
1 cupcarrot
2 cupcelery
1/2 cupmushrooms
1 cupham
8 smallpotatoes
6 cupwater
8 ozlow fat cream cheese
1 tspworchester sauce
1 tspground cloves
1 tspgarlic powder
1 tspparsley
3 tbspchives

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Steps

1

Reserve 2 T stock. Add rest of soup stock and canned ingredients to crockpot. Rinse cans with water. Add rinse water from cans to soup and stir to mix.
2

Dice onions, mushrooms, and ham. Saute in two tablespoons of reserved soup stock.
3

Add sauteed ingredients to pot, stir and add water to cover.
4

Chop broccoli, carrots and celery. Add to pot, stir and add water to cover.
5

Peel and quarter potatoes. Add to pot, stir and add water to cover.
6

Add spices EXCEPT the chives. Stir to mix.
7

Set on high and cook for 3 hours. After 3 hours, add cream cheese. Set to low heat and cook another hour.
8

Turn off heat, let cool and run soup through blender to process potato quarters.
9

Reheat and serve garnished with chives.