Broccoli Potato Soup Recipe

looks yummy.. hmmm..

Ingredients

• 1 pound small red potatoes, cubed
• 1 large onion, chopped
• 1 large carrot, coarsely chopped
• 7 garlic cloves, minced
• 3 cups water
• 1 can (14-1/2 ounces) condensed cream of broccoli soup, undiluted
• 1 teaspoon each minced fresh thyme, basil and parsley
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon pepper
• 2 cups frozen chopped broccoli, thawed and drained
• 1 cup (4 ounces) shredded Havarti cheese

Directions

• Place the potatoes, onion, carrot and garlic in a 4- or 5-qt. slow cooker. Add the water, soup and seasonings. Cover and cook on low for 4-5 hours or until heated through.
• Stir in broccoli and cheese. Cover and cook for 30 minutes or until broccoli is tender. Yield: 8 cups (2 quarts).