This last Thursday I had a morning full of school and kids with an afternoon full of appointments. My dinner plan for the night was Cheesy Broccoli soup (that I didn't have a recipe for) and bread. I forgot to start the bread on Wednesday and didn't think about my lack of dinner prep time until Thursday morning. I decided that bread was an easy fix since I was stopping at the store, but I needed to make a quick decision about the soup. I decided to take a chance on throwing a bunch of things in the crockpot, letting it cook all day, and figuring out what to do with it when I got home.
We got home at a quarter to five and the house already smelled like broccoli soup. I was relieved that "the cards fell in my favor" and got to work finishing dinner. It was delicious! And super easy, too. Try it!
5 medium potatoes (peeled and chopped)
2 carrots (peeled and chopped)
1 medium onion (chopped)
1 pound broccoli florets
(size doesn't matter since you will puree the soup)
32 oz veggie broth
4 cups water or until almost covering veggies
Place the ingredients in the crockpot and cook on low for 6 hours.
When down cooking, add 1 cube of cream cheese and 1 up of shredded cheddar. Let the cheeses melt a little and then puree the veggies and cheese together. I found that this to be a better way to incorporate the cream cheese.
Stir in 1 can of evaporated milk. Salt and pepper to taste and serve!
Bonus: This soup freezes well.
This recipe was an experiment and so I didn't think to take pictures. I'm sorry that I robbed you of my awesome photography skills. I'll work on that.