Slow Cooker Baked Potato & Broccoli Soup
Prep: 20 minutes
Slow Cook: 4 hours 15 minutes • Makes: 8 (1-1/2 cups) servings
3 medium russet potatoes, peeled and chopped
1 small yellow onion, chopped
6 cups unsalted vegetable stock
1 large head broccoli, cut into florets
1/2(8-ounce) package Weis Quality Neufchâtel Cheese, softened
1/2 cup Weis Quality Whole Milk
1 teaspoon Weis Quality Iodized Salt
1/2teaspoon Weis Quality Ground Black Pepper
1/2 cup Weis Quality Plain Nonfat Greek Yogurt
1 cup Weis Quality Reduced Fat Shredded Cheddar Cheese
4 green onions, thinly sliced
1.In 5- to 6-quart slow cooker, add garlic, potatoes, yellow onion, stock and broccoli; cover and cook on high 4 hours or low 8 hours or until vegetables are very tender.
2.With blender or stick blender, in batches if necessary, purée soup until some small pieces remain; stir in Neufchâtel cheese, milk, salt and pepper. Cover and cook on high 15 minutes or low 30 minutes or until heated through and cheese melts. Makes about 12 cups.
3.Serve soup topped with yogurt, Cheddar cheese and green onions.
Approximate nutritional values per serving:
175 Calories, 7g Fat (4g Saturated), 21mg Cholesterol, 508mg Sodium,
19g Carbohydrates, 3g Fiber, 4g Sugars, 0g Added Sugars, 10g Protein