Prep: 20 minutes
Slow Cook: 4 hours 15 minutes • Serves: 8
3 medium Market 32 russet potatoes, peeled and chopped
1 small Market 32 yellow onion, chopped
6 cups unsalted vegetable stock
1 large head Full Circle broccoli, cut into florets
1/2 (8-ounce) package PICS Neufchâtel cheese, softened
1/2 cup oat milk
1 teaspoon PICS salt
1/2 teaspoon PICS ground black pepper
1/2 cup PICS plain nonfat Greek yogurt
1 cup PICS shredded reduced fat Cheddar cheese
4 green onions, thinly sliced
1. In 5- to 6-quart slow cooker, add garlic, potatoes, yellow onion, stock and broccoli; cover and cook on high 4 hours or low 8 hours or until vegetables are very tender.
2. With blender or stick blender, in batches if necessary, purée soup until some small pieces remain; stir in Neufchâtel cheese, milk, salt and pepper. Cover and cook on high 15 minutes or low 30 minutes or until heated through and cheese melts. Makes about 12 cups.
3. Serve soup topped with yogurt, Cheddar cheese and green onions.
Approximate nutritional values per serving (1-1/2 cups):
172 Calories, 6g Fat (4g Saturated), 19mg Cholesterol, 509mg Sodium,
20g Carbohydrates, 3g Fiber, 4g Sugars, 0g Added Sugars, 10g Protein