Slow Cooker
Broccoli, Cheddar, and Potato Soup
Garlic Bread
Ingredients
- 2½ lb russet potatoes, peeled and cubed
- 2 (12-oz) pkg broccoli florets, coarsely chopped
- 1 (32-oz) carton less sodium chicken broth
- 1 (10.5-oz) can Cheddar cheese soup
- ½ tsp pepper
- ¾ cup milk
- 1 cup shredded sharp Cheddar cheese
Instructions
- Place potatoes and broccoli in a 5- to 7-quart slow cooker.
- Whisk together broth, soup, and pepper; pour mixture into cooker.
- Cover and cook on LOW 7 to 8 hours or until vegetables are tender.
- Remove half of soup to a bowl; stir in milk, and process, in 2 batches, in a blender until smooth. Stir processed mixture into remaining soup in cooker until blended.
- Serve soup topped with cheese.
Side Dish Ingredients
- 1 (16-oz) pkg frozen garlic bread
Side Dish Instructions
- Bake garlic bread according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
395
|
265
|
660
|
| Fat (g) | 16 | 13 | 29 |
| Sat. Fat (g) | 8 | 4 | 12 |
| Protein (g) | 19 | 6 | 25 |
| Carb (g) | 48 | 32 | 80 |
| Fiber (g) | 6 | 2 | 8 |
| Sodium (mg) | 998 | 411 | 1409 |
| T. Sugs (g) | 7 | 3 | 10 |
| A. Sugs (g) | 0 | 1 | 1 |
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
