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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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For a very comforting soup with a nice, creamy texture, try this one with nutritious broccoli and chunks of potato. The red pepper flakes add a hint of spice, and the fresh herbs make this a truly delicious soup.—Crystal Kelso, Sandy, Oregon Ingredients:
1 pound small red potatoes, cubed |
1 large onion, chopped |
1 large carrot, coarsely chopped |
7 garlic cloves, minced |
3 cups water |
1 can (14-1/2 ounces) condensed cream of broccoli soup, undiluted |
1 teaspoon each minced fresh thyme, basil and parsley |
1 teaspoon garlic powder |
1/2 teaspoon salt |
1/2 teaspoon crushed red pepper flakes |
1/4 teaspoon pepper |
2 cups frozen chopped broccoli, thawed and drained |
1 cup (4 ounces) shredded havarti cheese |
Directions:
1. Place the potatoes, onion, carrot and garlic in a 4- or 5-qt. slow cooker. Add the water, soup and seasonings. Cover and cook on low for 4-5 hours or until heated through.
2. Stir in broccoli and cheese. Cover and cook for 30 minutes or until broccoli is tender. Yield: 8 cups (2 quarts).
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