This broccoli-potato soup recipe won't be overly spicy, but it will have a hint of heat thanks to a few pinches of curry powder. Top off your bowl with crispy bacon, shredded cheese, and green onion for a cozy meal.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 5- to 6-qt. slow cooker combine potatoes, broth, carrots, onion, and curry powder. Cover and cook on low 5 to 6 hours or high 2 1/2 to 3 hours. If using low, turn to high. Stir in broccoli. Cover and cook 30 minutes or until broccoli is tender.

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  • Using an immersion blender, blend vegetable mixture as desired until slightly chunky or smooth. (Or cool slightly and working in batches, transfer to a food processor or blender; cover and process or blend as desired. Return to cooker.)

  • Stir in half-and-half, salt, and pepper. Cover and cook on high 10 minutes more to blend flavors. If desired, serve with toppings.

Nutrition Facts

178 calories; 5 g total fat; 3 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 14 mg cholesterol; 614 mg sodium. 925 mg potassium; 29 g carbohydrates; 5 g fiber; 6 g sugar; 8 g protein; 0 g trans fatty acid; 4013 IU vitamin a; 86 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 76 mcg folate; 0 mcg vitamin b12; 117 mg calcium; 2 mg iron;

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