Ingredients
- 1 cup grated carrots
- 5 cups of broccoli florets
- 1 small onion diced well
- 3 cloves of garlic, freshly minced
- 1 tsp oregano
- ¼ tsp nutmeg
- ½ tsp salt
- ¼ tsp black pepper
- 2 ½ cups of chicken broth, low sodium
- 1 can evaporated milk
- 2 ounces reduced fat cream cheese, do not use fat free
- 8 ounces of freshly grated Sharp Cheddar Cheese
Instructions
FIRST STEP:
Place the onion, garlic, carrots and the broccoli inside the bowl on the crockpot
Cut up the cream cheese and toss it in
SECOND STEP:
Sprinkle the nutmeg, oregano and chicken broth into the crock pot
Stir to combine well
THIRD STEP:
Cover and cook for 2 hours on high, or on low for 4 hours
Remove the lid and stir in the evaporated milk
FOURTH STEP:
Using your blender or food processor, spoon about half of the soup into the container and pulse until most of the florets have ground up
Carefully pour this back into the crockpot and place the cover back on
FIFTH STEP:
Let this cook for 10 minutes, or until the soup is hot all through
Sprinkle with the salt and pepper
SIXTH STEP:
Sprinkle in the grated Sharp Cheddar Cheese
Stir well to combine
SEVENTH STEP:
Place the cover back on and cook until the cheese is melted
EIGHTH STEP:
Add additional salt and pepper to taste
Serve warm
Enjoy!
