Crock Pot Broccoli Cheese Soup

Nothing says Happy Valentine's Day like a brand new Crock Pot, right?

Well that's what I asked for this year for Valentine's Day. Our other crock pot we got for our wedding in 2000. It still works, but it has 2 sections. One larger and one smaller section - which is great if you are cooking two different things at once. But it makes it hard making larger dishes. We tried this bad boy out last week and I love it.

We tried a recipe I found through Pinterest on 365 Days of Slow Cooking. My hubby loves Broccoli Cheese Soup so I figured I'd try this recipe out. Here are the details...

INGREDIENTS:

• 2 lbs red potatoes, peeled and cut in to 1/2 inch cubes.
• 3/4 cup grated carrots
• 3T dehydrated onions or 1/2 cup finely chopped fresh onions
• 3 cups of chicken stock or chicken bouillon
• 1/2 tsp salt
• 1 cup warmed whole milk
• 1/4 tsp black pepper
• 2 cups shredded medium or sharp cheddar cheese
• 1/2 cup freeze-dried broccoli

DIRECTIONS:
Place potatoes, carrots, onions, bouillon, and salt in slow cooker. Cover and cook on LOW for 6 hours. Stir in warmed milk, pepper, broccoli, and cheese. Cover and cook on HIGH for an additional 15 minutes or until cheese is melted and broccoli is soft.

OUR OPINIONS/COMMENTS:
ME: I ended up using frozen broccoli since I didn't have any dehydrated broccoli. Cooking time remained the same - but I added a full cup of frozen broccoli and it seemed to be the perfect amount. I liked the recipe - it was quite good. HOWEVER...The cheese makes the soup taste a bit oily. I would probably cook this again with 1/2 the cheese this recipe calls for.
ROB: Rob liked it...but he also tasted the oiliness from the cheese.
B: he ate the potatoes and the broccoli out of it - but not the soup part. He thought it was OK. But then again, he's not much of a soup person. He did say he prefers my potato soup over this recipe.