{ Crockpot Potato Soup }

For our Christmas Day meal this year, we decided to make soup instead of the big Prime Rib dinner. I made two different soups – Corn & Cheese Chowder and Crockpot Potato Soup.

8 baking potatoes - unpeeled and cubed - (you can peel if desired)
1 1/2 cups water
1 envelope dry vegetable soup mix
1 large onion - finely chopped
salt and pepper to taste
1 bunch broccoli
1 cup shredded sharp cheddar cheese
1 cup Velveeta cheese – cubed
4 cups milk

• Place cubed potatoes, vegetable soup mix, water, and onion in a slow cooker.
• Cover and cook on low 6 to 7 hours or on high for 4 hours, until potatoes are fork tender.
• Cut broccoli into florets.
• Place in boiling water for 5 minutes or until tender/crisp. Drain.
• Add the broccoli, cheeses, and milk to the slow cooker.
• Heat through until the cheese is melted (10 to 15 minutes).
• Add more milk if like your soup to have a thinner consistency.
• Use an immersion blender to cream the soup.
• Garnish the soup with shredded cheese and sour cream.
• Add salt and pepper to taste.