Slow Cooker Broccoli-Baked Potato Soup
Prep: 20 minutes
Slow Cook: 4 hours 15 minutes • Serves: 8
3 garlic cloves, minced
3 medium russet potatoes, peeled and chopped
1 small yellow onion, chopped
6 cups unsalted vegetable stock
1 large head broccoli, cut into florets
1/2 (8-ounce) package Neufchâtel cheese, softened
1/2 cup oat milk
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup plain nonfat Chobani® Greek Yogurt
1 cup shredded reduced fat Tillamook® Cheddar Cheese
4 green onions, thinly sliced
3 medium russet potatoes, peeled and chopped
1 small yellow onion, chopped
6 cups unsalted vegetable stock
1 large head broccoli, cut into florets
1/2 (8-ounce) package Neufchâtel cheese, softened
1/2 cup oat milk
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup plain nonfat Chobani® Greek Yogurt
1 cup shredded reduced fat Tillamook® Cheddar Cheese
4 green onions, thinly sliced
1. In 5- to 6-quart slow cooker, add garlic, potatoes, yellow onion, stock and broccoli; cover and cook on high 4 hours or low 8 hours or until vegetables are very tender.
2.With blender or stick blender, in batches if necessary, purée soup until some small pieces remain; stir in Neufchâtel cheese, milk, salt and pepper. Cover and cook on high 15 minutes or low 30 minutes or until heated through and cheese melts. Makes about 12 cups.
3.Serve soup topped with yogurt, Cheddar cheese and green onions.
Approximate nutritional values per serving (about 1-1/2 cups):
172 Calories, 6g Fat (4g Saturated), 19mg Cholesterol,
509mg Sodium, 20g Carbohydrates, 3g Fiber, 10g Protein