Broccoli and Cheddar Potato Soup

Instructions

1. 1

   Wash the vegetables. Peel the potatoes and cut into 1.5 cm cubes; finely dice the onion and mince the garlic. Cut the broccoli into small, approximately 2 cm florets and finely chop the tender stems. Use sharp cheddar labeled suitable for vegetarians and grate it. Keep the broccoli, milk and cheese refrigerated until their stages.

2. 2

   Put the potatoes, onion, garlic, vegetable broth, salt and black pepper into a 4-quart Crock-Pot. Stir, cover and cook on HIGH for 4 hours, until the potatoes crush easily with a fork.

3. 3

   Leaving everything in the Crock-Pot, carefully mash most of the potatoes with a sturdy fork or hand masher to thicken the broth, retaining some small chunks. Stir in the broccoli, cover and cook on HIGH for 45 minutes, until tender.

4. 4

   Switch to LOW and stir in the milk. Cover and cook on LOW for 20 minutes, until the soup is hot throughout.

5. 5

   Stir in the cheddar a handful at a time until melted. Cover and cook on LOW for 10 minutes, until smooth and a food thermometer reads at least 165°F/74°C in the center; allow additional time if needed. Do not let the cheese soup boil. Stir well and divide among four bowls.