BROCCOLI CHEDDAR POTATO SOUP RECIPES

Steps:

• Chop onion, carrot, celery, garlic in a chopper or mini food processor.
• In a large soup pot, melt butter.  Add chopped vegetables and sauté on low heat until soft, about 5 minutes.
• Add flour, salt and pepper to the pot and stir until smooth.
• Add chicken broth, milk and potatoes and set heat to high until it comes to a boil, then cover and cook on low until potatoes are soft, about 10-15 minutes.
• Add broccoli florets, Parmesan cheese, and stir well. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5 minutes.
• Add cheddar and American cheese, stir well and remove from heat.
• Using an immersion blender quickly blend part of the soup for a quick second or two. If you don't have an immersion blender, remove about 1-2 cups of potatoes and broccoli, place it in your chopper, then add it back to the soup. This helps thicken it a bit.

Steps:

• Prepare vegetables as directed in the ingredient list. Add all prepared vegetables, seasoning and broth to the bowl of a 6-quart slow cooker. Cover and cook on high for 4 hours.
• When initial cook time is up, in small batches, sprinkle shredded cheese over warm soup. Stir gentle to distribute and melt.
• Whisk together heavy cream and flour. Pour into slow cooker. Stir gently to combine. Return lid and continue cooking for an additional 30-45 minutes.
• Serve warm.