Crockpot potato broccoli soup
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.
Crockpot potato broccoli soup
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.
Cooking Instructions
- 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.
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