Slow cooker broccoli & cheese soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Ingredients
- 1 tbsp vegetable or sunflower oil
- 1 onion, chopped
- 2 garlic cloves, crushed or finely grated
- 250g potatoes, roughly chopped
- 1 broccoli (around 325g), roughly chopped
- 750ml chicken or vegetable stock
- 150g mature cheddar, cut into cubes
- 125ml single cream, plus extra to serve
- toasted or crusty bread, to serve
Method
- STEP 1
Heat the oil in a frying pan over a medium-low heat and fry the onion for 10-12 mins until soft, but not golden. Stir in the garlic and fry for 1 min, then stir in the potatoes and cook for a few minutes to soften slightly. Tip into your slow cooker.
- STEP 2
Add the broccoli and stock to the slow cooker and season well with salt and freshly ground black pepper. Cook on high for 3 hrs or low for 5 hrs. The broccoli should be tender but the stalk may still have a bit of bite. Add the cheese and stir until melted, then stir through the cream.
- STEP 3
Pour into a blender and blend until smooth. Serve with a swirl of cream. a grinding of black pepper and the bread on the side for dunking.
