Make this Broccoli and Potato Cheddar Soup for a solace food supper on a virus Winter night. The soup is cooked on high in a sluggish cooker for 4 hours. This soup is both tasty and simple to make! The finish of November brought chilly climate and blustery days. Due to the additional layers to remain warm and the shower of downpour it likewise carried a lethargy to the supper table. I've been trapped in an endless cycle the most recent couple of weeks making simple and speedy dinners. It typically gets to supper time and we're both excessively tired to truly consider anything new so it's a straightforward thing. I'm wanting solace food at the present time. Generous, smooth and messy is what I need. To make a consoling Winter feast that is as yet basic and fast, I drew out my sluggish cooker and this Broccoli and Potato Cheddar Soup was conceived. This soup basically is the meaning of solace food. It's potatoes and onions slow-cooked in stock. Then, at that point, we will add the broccoli. Include some cheddar, mix it around and we have an extra rich soup that is the ideal dish to serve on a cool evening. With most soups, I generally recommend adding some hard bread, or an extra Thanksgiving supper roll so you can plunge it in the soup. Appreciate, and trust you stay warm! Make this Broccoli and Potato Cheddar Soup for a solace food supper on a virus Winter night. The soup is cooked on high in a sluggish cooker for 4 hours. This soup is both delightful and simple to make! Ingredients: 32 oz frozen broccoli (fresh doesn’t stand up well) 2 Idaho potatoes cut up 1 can of cream of chicken 1 can of cream of mushroom 1 small sliced yellow onion 2 cloves garlic minced (1.5 tsp) 1 (14 oz) can of chicken broth 1/4 stick butter 1 block Velveeta cheese 1 Tsp flour Salt and pepper to taste How to make it: Peel potatoes, mince garlic, slice the onion finely, and throw it all in crock along with everything else. Velvetta breaks up best of cut in small blocks. Cook on high for 4-5 hrs or until potatoes and broccoli are to taste
