Instructions
Place the onion, garlic, carrots and the broccoli inside the bowl on the crockpot
Cut up the cream cheese and toss it in
Sprinkle the nutmeg, oregano and chicken broth into the crock pot
Stir to combine well
Cover and cook for 2 hours on high, or on low for 4 hours
Remove the lid and stir in the evaporated milk
Using your blender or food processor, spoon about half of the soup into the container and pulse until most of the florets have ground up
Carefully pour this back into the crockpot and place the cover back on
Let this cook for 10 minutes, or until the soup is hot all through
Sprinkle with the salt and pepper
Sprinkle in the grated Sharp Cheddar Cheese
Stir well to combine
Place the cover back on and cook until the cheese is melted
Add additional salt and pepper to taste
Serve warm
Enjoy!
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