Slow cooker broccoli and 3 cheese soup

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How to make Slow cooker broccoli and 3 cheese soup

  • Yield : 6
  • Prep Time : 0:10
  • Cook Time : 6:05
  • Total Time : 6:15

Ingredients

  • 1.2kg broccoli, stems trimmed (see notes)
  • 400g cream delight potatoes, peeled
  • 505g can potato and leek soup
  • 4 garlic cloves, peeled
  • 1 litre Massel salt reduced chicken style liquid stock
  • 1 1/4 cups frozen peas
  • 125g cream cheese, chopped, softened
  • 1 cup grated tasty cheese
  • 1/2 cup finely grated parmesan, plus extra to serve
  • 2 tablespoons finely chopped fresh chives
  • Extra virgin olive oil, to serve

Method

  • Step 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.
  • Step 2 Turn cooker off. Using a stick blender, blend soup until smooth. Add cheeses. Stir until melted and smooth. Season with salt and pepper.Turn cooker off. Using a stick blender, blend soup until smooth. Add cheeses. Stir until melted and smooth. Season with salt and pepper.
  • Step 3 Ladle soup among serving bowls. Top with extra parmesan, chives and a drizzle of oil.

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