This first version is very creamy and is especially good leftover. There is no meat or chicken stock used in this recipe, so it is good for vegetarians. It does require a bit of prep work, though. If you consider cutting potatoes, onions, and broccoli too much work you might prefer next week's version instead.
3-1/2 lbs. russet potatoes, peeled and cut into 1-1/2" pieces
1 large onion, cut into wedges
2 cloves garlic, coarsely chopped
2 cans (14.5 oz each) vegetable broth
1 can (12 oz.) evaporated milk
1 teaspoon salt
1/8 teaspoon ground nutmeg
1 lb. broccoli florets, cut into bite-size pieces
8 oz. sharp cheddar cheese, shredded
1/2 cup sour cream
1/4 teaspoon ground black pepper
snipped fresh chives
- Combine potatoes, onion and garlic in slow cooker. Add 1 can of the broth, the evaporated milk, 1/2 teaspoon of the salt, and the nutmeg. Cover and cook on HIGH for 3 hours or LOW for 7 hours.
- Place broccoli in a microwave-safe bowl and add 1/2 cup water. Cover with plastic and microwave 3-4 minutes, until tender. Set aside 1-1/2 cups of the broccoli; add remaining broccoli to slow cooker along with remaining can of vegetable broth and 1 cup of the cheddar. Puree with an immersion blender until completely smooth.
- Stir in remaining 1/2 teaspoon salt and 1 cup cheddar, reserved broccoli, the sour cream, and pepper.
- Ladle into bowls and sprinkle with chives just before serving.