Slow Cooker Broccoli and 3 Cheese Soup

Ingredients

• 2 1/2 lb broccoli, stems trimmed but use most of them stem


• 3/4C Yukon gold or other soft yellow potatoes, peeled


• 18oz can potato and leek soup or just cream of potato soup


• 4 garlic cloves, peeled


• 32 OZ. chicken or veggie broth or stock


• 1 1/4 cups frozen peas


• 4 oz. cream cheese, softened


• 1 cup grated tasty cheese, try swiss or a sharp cheddar


• 1/2 cup finely grated parmesan, plus extra to serve


• 2 tbsp finely chopped fresh chives


• Extra virgin olive oil, to serve

Directions

1. Place broccoli, potato, soup, garlic, stock and 1 cup water in a slow cooker. Cover with lid. Cook on LOW for 6 hours (or HIGH for 3 hours) or until vegetables are tender. Add peas. Cook, covered, for 5 minutes


2. Turn cooker off. Using a stick blender, blend soup until smooth. Add cheeses. Stir until melted and smooth. Season with salt and pepper.


3. Ladle soup among serving bowls. Top with extra parmesan, chives and a drizzle of oil.

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