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Slow-cooker broccoli and 3-cheese soup

Slow-cooker broccoli and 3-cheese soup

INGREDIENTS
1.2kg broccoli, stems trimmed (see notes)
400g cream delight 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

METHOD
Step 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.
Step 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.
Step 3 Ladle soup among serving bowls. Top with extra parmesan, chives and a drizzle of oil.

Source : allrecipes.com