Slow Cooker Cheesy Broccoli Potato Soup

Do you like soup in the summer? I do. It probably seems like a strange choice for a hot day, but I always find it to be very satisfying, particularly when it comes to replacing a heavier entrée. What I don’t like to do, in the dog days of summer, is to heat up the kitchen in the making of it. Here is a crockpot version of that ubiquitous favorite, broccoli cheese soup, that is (after a bit of chopping) super simple, and very delicious.

Artisanal Ceramic Soup Bowl

Slow Cooker Cheesy Broccoli Potato Soup

 1 head broccoli, broken into florets  

2 medium russet potatoes, diced

½ c. diced Melissa’s shallot

1 t. Melissa’s minced garlic

Salt and freshly ground pepper, to taste

¼ t. dry mustard

Few gratings fresh nutmeg  

1 32.-oz. container chicken stock

¼ c. cornstarch  

2 c. shredded cheddar cheese  

1 c. heavy whipping cream

 In a slow cooker combine broccoli, potatoes, broccoli, shallots, garlic, salt, pepper, and nutmeg. In a bowl, whisk together the chicken broth and cornstarch, and pour over the vegetables.

 Cover and cook on “high” for 3-4 hours until the potatoes are tender.

 Stir in shredded cheese and heavy cream. Cover and continue cooking for an additional 20 minutes, until the cheese has melted.

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