My slow cooker and I have become very good friends. Especially as the weather cools off and soups become a welcome sight. Soups in the slow cooker are so easy to make and quite literally cook themselves without me having to tend them.
I like not having to tend things.
With this Broccoli Cheese Soup I can throw the main ingredients in the crock pot before church and add the final ingredients as soon as we get home and it's ready. With less than 5 minutes of my effort when we get home! And then it's ready it about 10 minutes.
I really, really like that! Plus it's filling, comforting, HEALTHY and oh so Tasty.
4 to 5 potatoes, cubed we use yellow can use any
1 cup sliced carrots
½ cup chopped celery
1 large onion chopped
5 cups broccoli florets
6 cups water
Real Salt to taste I use about 2 teaspoons
3/4 teaspoon pepper
1 drop natural butter flavor (optional)
1/4 cup coconut oil
4 heaping teaspoons vegetable broth powder
2 cups rice milk
5 heaping Tablespoons whole wheat flour
1-2 cups Cheezy Sauce
½ cup Sunflower Seed Sour Cream (totally optional I only use it when I have some already made)
3 Tablespoons fresh parsley, chopped (optional)
In a large slow cooker put in the first 11 ingredients. Let cook on high for 4 to 6 hours.
Whisk together the rice milk and flour add to the soup. Add the Cheezy Sauce. Then add the Sunflower Seed Sour Cream and parsley if desired. Cover and let sit to warm through. Super Super Yummy!
Note: Most of my soups can also be made in a pot on the stove at medium/high heat in about 30 minutes or until vegetables are cooked.