Delicious slow cooker cheese and broccoli soup

Don’t worry if you’ve run out of recipes for those cold winter nights; this deliciously creamy three-cheese soup could be the answer to all of your problems.

It’s a no-fuss dish that is put together in under ten minutes before being popped in the slow-cooker and left to make itself. Try it with a few slices of crusty dipping bread, top it off with some grated cheese and you will be in for an absolute treat!

Ingredients

• 1.2kg broccoli, stems trimmed
• 400g potatoes, peeled
• 505g can potato and leek soup
• 4 garlic cloves, peeled
• 1 litre salt-reduced chicken stock
• 1 1/4 cups frozen peas
• 125g cream cheese, chopped, softened
• 1 cup grated tasty cheese
• 1/2 cup finely grated parmesan, plus extra to serve
• 2 tablespoons finely chopped fresh chives
• Extra virgin olive oil, to serve
• Crusty bread, to serve

Method

1. Place broccoli, potato, soup, garlic, stock and 1 cup water in a slow cooker. Place lid on top and cook on LOW for 6 hours or HIGH for 3 hours. Cook until vegetables are completely tender. Add peas. Cover and cook for 5 more minutes.
2. Turn off cooker. Use a hand-held stick blender to blend together until smooth. Add cream cheese, tasty cheese and parmesan. Stir together until all are melted and completely smooth. Season with salt and pepper.
3. Transfer soup to serving bowls. Top with crusty bread, a drizzle of olive oil and extra parmesan. Serve.