Categories: Soup

Ingredients

• 3 redskin potatoes, cooked and cubed
• 2 bunches broccoli, cut into bite-size flowerets
• 16 oz container chicken or vegetable broth
• Garnish: broccoli sprouts

Directions

1. Pierce potatoes’ skin with a fork; place in a microwave-safe dish. Microwave on high until tender, about 5 minutes; cube.

2. In a slow cooker, combine potatoes, broccoli and broth. Cover and cook on LOW for 4-6 hours, until broccoli is tender. Use a food processor to puree soup in batches. Garnish servings with broccoli sprouts.

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