Broccoli Stilton Potato Soup {slow cooker}
Only 5 ingredients, and easy to make in the slow cooker, this simple vegetarian soup is packed with flavor! This is my take on the UK classic broccoli stilton (or other blue cheese) soup with a little extra potato to make it economical and filling.
Ingredients
- 6 medium sized potatoes, roughly chopped into small cubes or thin slices (the potatoes can either be peeled or unpeeled)
- 1 large white onion, roughly chopped
- 225 g (8 oz) strong blue cheese, I used stilton
- 1 head of broccoli, roughly chopped
- 2 litres (8 cups) vegetable stock
Instructions
- Put your potatoes, broccoli and onion into the slow cooker and pour in the vegetable stock. In a 5 quart pot it should come to just below the maximum fill line but keep an eye on this.
- Cook on low for 6-8 hours, or high for 3-4.
- An hour before serving, roughly crumble or chop your blue cheese and add it to the slow cooker. Stir for a few moments to start the process of it melting in, before replacing the lid. After half an hour, lift and stir through to incorporate the melted cheese into the soup and then use an immersion blender to completely puree it.
- Let cook for another half hour before serving.
Notes
This recipe is designed for a 4.7L / 5 Quart slow cooker. If yours is smaller, you will need to scale the ingredients down.
If you're using vegetable stock from a carton or cube, water it down a little to keep the sodium content down.
Serving: 1small bowl, Calories: 352kcal, Carbohydrates: 47g, Protein: 15g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 4g, Cholesterol: 32mg, Sodium: 976mg, Fiber: 5g, Sugar: 5g
