Another easy recipe for your handy dandy crock pot -- a great way to use up fresh broccoli on its last leg!
Broccoli Soup
1 Can Cream of Potato Soup
Milk
1 Fresh Broccoli Crown
1/4-inch Slice of Sweet Onion, Chopped
1 Cup Shredded Cheese of Choice (I used 1/2 C Sharp Cheddar and 1/2 C Colby Jack)
1 tsp Black Pepper
Mix potato soup according to directions (1 can of soup + 1 can of milk). Wash and cut broccoli florets into small pieces; add to soup, along with onion. Chop in blender until soup is smooth. Pour into slow cooker and add cheese and pepper. If desired, add small broccoli florets for texture. Cook for 3-4 hours, or until broccoli is soft.
I love this with a grilled turkey sandwich on wheat!
Showing posts with label slow cooker. Show all posts
Showing posts with label slow cooker. Show all posts
Saturday, January 28, 2012
Thursday, January 12, 2012
Potato Soup, Slowly Cooked and Slowly Eaten
In addition to my new George Foreman grill, which I'm still trying to master, I've had the ole crock pot out again! It's been a blustery day with a winter weather advisory -- perfect for some potato soup with a side salad.
Slow and Easy Potato Soup (for 2 quart slow cooker)
1 medium size russet potato
1 can cream of potato soup
1 soup can of milk
chopped chives, about 10 stalks
1/4 of a small sweet onion, chopped
1/2 cup cheese -- I used the shredded Italian blend because that's what I had
black pepper
Peel potato and cut into chunks; microwave for 5 minutes Pour soup into crock pot, then fill can with milk and add to soup. Add potatoes, onion, chives, and cheese. Cook 4 hours on low, stirring occasionally. Add pepper to taste. Slurp from your bowl or mug of choice.
I enjoyed mine in a Hull handled soup dish, with a grilled chicken side salad.
Bonus: If you'd like some bran muffins for dessert (or breakfast tomorrow) with a nice cup of joe, try this recipe.
Slow and Easy Potato Soup (for 2 quart slow cooker)
1 medium size russet potato
1 can cream of potato soup
1 soup can of milk
chopped chives, about 10 stalks
1/4 of a small sweet onion, chopped
1/2 cup cheese -- I used the shredded Italian blend because that's what I had
black pepper
Peel potato and cut into chunks; microwave for 5 minutes Pour soup into crock pot, then fill can with milk and add to soup. Add potatoes, onion, chives, and cheese. Cook 4 hours on low, stirring occasionally. Add pepper to taste. Slurp from your bowl or mug of choice.
I enjoyed mine in a Hull handled soup dish, with a grilled chicken side salad.
Bonus: If you'd like some bran muffins for dessert (or breakfast tomorrow) with a nice cup of joe, try this recipe.
Friday, November 18, 2011
you're welcome!
Hey there, folks! I'm coming to you LIVE from the "Graduate Student Lounge," where I'm joined by a coffee pot, old mini-fridge, and a wall calendar. We also have some office chairs, but I have this thing about old furniture... I kind of think it's gross. Could this have something to do with people I observed using the public couches in the student center at BPC? Probably. Throw on a slipcover and it's fine -- my very own sofa is second-hand -- but I have no idea whose butts sat in these chairs before they were banished here. No, thanks.
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