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.
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.
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.
Ads will not print with your recipe
5 g fat
(3 g saturated fat,
0 g polyunsaturated fat,
1 g monounsaturated fat),
14 mg cholesterol,
614 mg sodium,
29 g carbohydrates,
5 g fiber,
6 g sugar,
8 g protein.