Potato broccoli cheese soup (in the crockpot)

January 18, 2012 § 2 Comments

You know that we’re all about healthy and easy here at Green Pocket Protector.  But, we also like food to be delicious (otherwise, why bother?).  When I know it’s going to be a rough day, I get out the crockpot, and let it cook dinner for us.  Last night, it was potato broccoli cheese soup.

Potatoes are ideal in the crockpot…they do not dissolve or melt into the broth, and the soup still retains a potato-ey taste.  Leave it vegetarian as we did with this meal, or crumble a few pieces of cooked bacon, and put that on the top of each bowl.  Either way, it’s a healthy and delicious meal.  And, it’s good for lunch at work the next day.

Crockpot potato broccoli cheese soup

2 large or 4 medium-sized potatoes, peeled and cut into small cubes (about 4 cups of potato pieces)

1 teaspoon onion powder

1 teaspoon garlic powder

1/4 teaspoon salt (more or less, depending upon how salted the chicken broth is)

1 teaspoon Herbs de Provence

1/4 teaspoon red pepper flakes

3-4 cups chicken broth* (or water to substitute)

1/2 cup dry white wine

water

2 cups chopped frozen broccoli

1-2 cups cubed monterey jack cheese (or Velveeta**)

1/2 cup cream

paprika (optional)

green onions (optional)

crumbled cooked bacon (optional)

Place the potatoes in the crockpot.  Sprinkle over the onion powder, garlic powder, salt, Herbs de Provence, and the red pepper flakes.  Add the chicken broth, white wine, and enough water to ensure that the potatoes are well covered with about an inch to spare.  Set the crockpot on LOW and cook for 8-10 hours (or more, if you have a busy day).

About half an hour before you are ready to eat, add the broccoli pieces, cheese, and cream to the broth, adding additional water if necessary.  Allow cheese to melt, and the broccoli to heat through.  Adjust seasonings and serve.  We like to garnish this with a light sprinkling of paprika, green onions, and/or crumbled cooked bacon.  Serves 6.

* We make our own chicken broth and place it in the freezer in 1-2-cup containers.  When we make soups in the crockpot, we just dump a few frozen blocks of our chicken broth into the crockpot.  They defrost in there in no time.

** Dave has been ordered by his doctor to eat “absolutely NO cheese” for awhile, so even though we know it’s not terribly healthy, we had to use fake cheese (Velveeta) when we made the recipe this time.  The Velveeta was actually pretty good…not as good as the real cheese, although it was significantly less stringy.  We might just be Velveeta converts.

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