Crockpot Broccoli & Cheddar Soup
with StarCatcher Herb Shop's gourmet herbal blend: VEGGIE HARVEST
5 cups chopped broccoli crowns
1 cup diced carrots
1 medium yellow onion, finely diced
1 medium potato, finely diced
3 cloves garlic, minced
2 oz. cream cheese or Neufchâtel cheese (which has 1/3 fat of regular cream cheese)
2 1/2 cups low sodium chicken or vegetable broth
1 can evaporated milk or 2% evaporated milk
8 oz. sharp cheddar cheese (hand grated is best. Pre-grated cheese is treated with starch and does not melt)
salt & pepper to taste
3 tablespoons StarCatcher VEGGIE HARVEST blend
In a 5-6 quart slow cooker add broccoli, carrots, onion, garlic, potato, cream cheese, StarCatcher VEGGIE HARVEST blend, and broth. Mix. Cook on HIGH for 2 hours or LOW 4-6 hours. Broccoli should be tender.
Add evaporated milk. With an immersion blender or food processor, purée half to 3/4 of the soup, leaving some chunky broccoli for texture. Cover the soup and cook for 10 minutes on LOW.
Add cheese and salt & pepper to taste. Recover and cook on HIGH for 5 minutes.