Tasty slow cooker broccoli and three cheese soup

This mouthwatering meal is one of the best comfort foods out there! It’s also the perfect midweek meal thanks to its fuss-free 10 minute preparation time that means you can throw it all together before the day has even started.

By whipping out the slow cooker, not only is the recipe itself made much easier but it also means you can get all the prepping done hours before you need to serve it up. Enjoy this one with some crusty bread and you’re good to go!

Ingredients

• 1.2kg broccoli, stems trimmed
• 400g cream delight potatoes, peeled
• 505g can potato and leek soup
• 4 garlic cloves, peeled
• 1 litre salt reduced chicken style liquid 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

Method

1. Place broccoli, potato, soup, garlic, stock and 1 cup water in a slow cooker. Cover with lid. Cook on LOW for 6 hours (or HIGH for 3 hours) or until vegetables are tender. Add peas. Cook, covered, for 5 minutes.
2. Turn cooker off. Using a stick blender, blend soup until smooth. Add cheeses. Stir until melted and smooth. Season with salt and pepper.Turn cooker off. Using a stick blender, blend soup until smooth. Add cheeses. Stir until melted and smooth. Season with salt and pepper.
3. Ladle soup among serving bowls. Top with extra parmesan, chives and a drizzle of oil.