Broccoli Cheddar Soup
Ingredients
1 medium russet potato (about 8 ounces)
2 cups low-sodium chicken broth or water
2 cups water
2 cups shredded sharp cheddar cheese (about 5 ounces)
2 tablespoons sour cream
Method
Remove the florets from the broccoli head and cut them into 1-inch pieces. Place half in a large bowl and half in a small bowl; set aside.
Cut off the bottom of the stalk and use a vegetable peeler to trim away the woody outer layer. Cut the stalk into 1-inch pieces and place them in the large bowl with the florets; set aside.
Heat the oil in a large saucepan over medium heat until shimmering. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes.
Meanwhile, peel the potato and cut it into 1-inch pieces. Add the onions, potato, chicken broth, water, and reserved pieces of stalk and florets from the large bowl to the crock pot, season with salt and pepper, and cook on high heat for 1 hour. Reduce the heat to medium and cook until the potato pieces and broccoli stalks can be easily pierced with a knife, about 2 hours. Meanwhile, cut the remaining florets into 1/4-inch pieces; set aside.
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Crock Pot Stand-by's
Using a blender, purée the soup in batches until smooth, removing the small cap from the blender lid (the pour lid) and covering the space with a kitchen towel (this allows steam to escape and prevents the blender lid from popping off).
Place the blended soup back into the crock pot and return it to low heat. Add the reserved broccoli florets and simmer until they are tender and can easily be pierced with a knife, about 10 minutes.
Stir in the cheese and sour cream.
Taste and season with additional salt and pepper as needed
NOTE: If you wish to prepare this while you are away at work, add all the ingredients to the crock pot after sauteeing the onions, and cook on medium heat for 6 hours. If you still want a creamy smooth soup, you can puree the soup just before serving.