*Crockpot-Potato-Broccoli-Cheddar-Soup*



A creamy, cheesy soup topped with bacon, this soup is a real treat and will totally satisfy you. Did we mention how easy it is to prepare? Dear slow cooker, thank you!

*Ingredients :

°6 slices of bacon
°1 large onion, chopped (250 ml [1 cup])
°1 can (900 ml [4 cups]) chicken broth
°1 can (354 ml) evaporated milk
°1 bag (12 oz / 350 g) frozen broccoli, chopped and thawed
°3 medium sized golden potatoes, cut into cubes
°2 medium sized beans, cut into cubes
°1/2 teaspoon (2.5 ml) freshly ground black pepper
°1/4 teaspoon (1 ml) salt
°1/2 cup (125 ml) heavy whipping cream
°30 ml (2 tablespoons) cornstarch
°30 ml (2 tablespoons) water
°250g original Kraft TM Velveta cheese, cut into cubes
°1 1/2 cups (375 ml) grated sharp cheddar cheese

* Steps :

1
Spray a 4.7 L (5 L) slow cooker with cooking spray. In a 12-inch (30 cm) nonstick skillet, cook bacon over medium heat for 6 to 8 minutes, until crispy. Transfer to a paper towel to drain. Crumble the bacon, cover and refrigerate until ready to serve.
2
Pour everything but 1 tablespoon (15 ml) of bacon fat into the skillet. Add onions. Cook for 4 minutes, stirring occasionally, or until cooked through. Transfer the cooked onions to the slow cooker. Add the broth, milk, broccoli, potatoes, carrots, pepper, and salt.
3
Cover the potatoes and cook over low heat for 5 to 6 hours or until the potatoes are soft and the mixture comes to a boil.
4
Increasing the high heat add whipping cream. In a small bowl, whisk together the cornstarch and water with a paddle attachment. Whisk cornstarch mixture into slow cooker mixture. cover, covers; Cook for 15 minutes or until mixture thickens.
5
Add cheese cubes to the slow cooker; Stir until dissolved. Add cheddar cheese. Stir until dissolved. Serve chowder with preserved bacon for garnish.

Enjoy!