Tuesday, February 14, 2012

Potato and Broccoli Soup in the Crock Pot

Potato and Broccoli Soup in the Crock Pot

3 ½ lbs potatoes, peeled and cut into ¾ in pieces
1 sweet red pepper, seeded and chopped
1 package (10 oz) frozen chopped broccoli florets
4 cups reduced sodium chicken broth
1/3 cup skim milk
1/3 plain Greek yogurt
1 tablespoon cornstarch
½ teaspoon black pepper
4 scallions thinly sliced and 2-3 additional sliced for garnish
4 slices turkey bacon lower sodium cooked and crumbled (optional)
Shredded 2% cheddar cheese (optional)

  1. Combine potatoes, red peppers, and broccoli in slow cooker.
  2. Pour broth over top; cover and cook 3 hours on high or 6 hours on low or until potatoes are tender
  3. In a small bowl, stir together milk, Greek yogurt, cornstarch, and pepper.
  4. Remove cover and mash potatoes slightly.
  5. Stir in milk mixture and scallions.
  6. Cook until heated through
  7. Spoon soup into bowls when thickened.
  8. Garnish with crumbled turkey bacon, cheese, and additional Greek yogurt if desired.

No comments:

Post a Comment