Recipe Soup Potato Broccoli Cheese

Place potatoes in prepared slow cooker.

Recipe soup potato broccoli cheese. Add broth milk and potatoes stirring constantly until it boils and thickens. Add flour pepper salt and paprika and stir until smooth. Garlic carrot and onion add nice flavor to the broth and of course there s the cheese.

Cover and simmer for 10 15 minutes or until potatoes are tender. Stir in cheese and cooked broccoli and cook over low until cheese is melted and soup is heated through. Then mix together 2 tablespoons of cornstarch cornflour and a splash of water to make a slurry.

5 cups packed is about 300g 10oz. Cover bring to boil and then reduce heat to medium and cook until potatoes are tender about 15 minutes. In a large stock pot saute onion in butter.

Once cooked add to soup. Sharp cheddar adds a level of yum and also helps thicken the broth. Adjust salt and pepper to taste.

To make this gluten free leave out the flour and make sure you use gf broth. 2 cook on low 4 to 5 hours or on high 2 to 2 1 2 hours. Add broccoli florets parmesan cheese and stir well.

Broccoli break cut the florets into small pieces that will easily fit on a soup spoon. Add potatoes water and bouillon cubes. Cook uncovered until broccoli is cooked about 5 minutes.