Tuck into this hearty soup made in a slow cooker. Perfect as a starter ahead of a main meal, or for lunch on cooler days. Enjoy with crusty bread
Prep:15 mins
Serves 6
1 tbsp vegetable or sunflower oil1 onion, chopped2 garlic cloves, crushed or finely grated250g potatoes, roughly chopped1 broccoli (around 325g), roughly chopped750ml chicken or vegetable stock150g mature cheddar, cut into cubes125ml single cream, plus extra to servetoasted or crusty bread, to serve
STEP 1Heat the oil in a frying pan over a medium-low heat and fry the onion for 10-12 mins until soft, but not golden. Stir in the garlic and fry for 1 min, then stir in the potatoes and cook for a few minutes to soften slightly. Tip into your slow cooker.STEP 2Add the broccoli and stock to the slow cooker and season well with salt and freshly ground black pepper. Cook on high for 3 hrs or low for 5 hrs. The broccoli should be tender but the stalk may still have a bit of bite. Add the cheese and stir until melted, then stir through the cream.STEP 3Pour into a blender and blend until smooth. Serve with a swirl of cream. a grinding of black pepper and the bread on the side for dunking.
