It's a cinch to get kids to eat their broccoli with this rich cheese soup. You should try this in my home-made bread bowls (recipe recently posted). This is a delicious comfort food that will have you sitting in front of the window on a cold winter day wishing winter would never end (imagine that)!
Ingredients:
5 large russet potatoes, peeled and diced
4 garlic cloves, pressed (I substitute with powdered instead)
1 medium onion, chopped
2 (14 oz.) cans chicken broth
2 cups diced cooked ham
1 1/2 cups broccoli florets
1/2 tsp salt
3/4 tsp pepper
2 cups whipping cream or half and half
2 cups shredded sharp cheddar cheese
Toppings: sour cream, shredded cheddar cheese
Directions:
Combine first 8 ingredients in a 5-quart slow cooker. Cover and cook on LOW 8 hours or until potatoes are tender. Process half of soup mixture in a food processor until smooth. Gradually stir potato puree, whipping cream, and 2 cups cheese into remaining soup mixture. Cover and cook on LOW 30 more minutes or until thoroughly heated. Serve with desired toppings. Makes 12 cups.
Recipe from: my sister, TRICIA
