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Creamy Soup
SUBMITTED by Susie E, Ottawa
8 baking potatoes, peeled and cubed
1 1/2 cups water
1 envelope dry vegetable soup mix
1 large onion, finely chopped
salt and pepper to taste
1 bunch broccoli
4 cups milk
1 cup shredded sharp cheddar cheese
1 cup Velveeta cheese, cubed
In a slow cooker, place cubed potatoes, vegetable soup mix,
water and onion. Cover and cook on low 6 to 7 hours until
potatoes are fork tender. Cut broccoli into florets; place in
boiling water for 5 minutes or until tender/crisp. Drain. Add
the milk, broccoli and cheeses to the slow cooker mixture. Heat
through until the cheese is melted, maybe 10 to 15 minutes. Use
an immersion blender to cream the soup. Add salt and pepper to
taste.
Note: I like to add a dollop of sour cream and sprinkle each
serving with more shredded cheese.
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