Slow Cooker Creamy Potato, Cabbage, Broccoli And Cheese Soup

• 1 cup chopped onion
• 2 teaspoons minced garlic
• 1 cup chopped celery, 2 stalks
• 12 ounces frozen broccoli florets
• 8 medium potatoes, cubed golden potato
• 1/2 teaspoon pepper (or more)
• 1/2 teaspoon paprika (or more)
• 4 cups chicken stock
• 2 cups water (more or less)
• 1 small cabbage, chopped
• 8 ounces neufchatel cheese (cream cheese)
• 1 cup shredded Mexican blend cheese (not the taco seasoning type, or cheddar if you like)
• tony chachere's original creole seasoning

1. Place everything except cabbage and cheese in a 6 quart crockpot.
2. Add as much cabbage as will fit and still leave about an inch of space between the top of the food and the lid.
3. Add water to almost cover the ingredients (about 2 cups when I made it).
4. Cook on low until soft my guess is 6-8 hours then use an immersion blender to cream everything.
5. add in cheeses and blend again, or let melt and stir.
6. This is a nice hearty soup for the cold snap we are having. It needed a bit more flavor so I added the tony's at the end. Adding bits of ham at the beginning might work for that as well.

onion, garlic, celery, broccoli florets, potatoes, pepper, paprika, chicken stock, water, cabbage, cream cheese, blend cheese, creole seasoning

Taken from www.food.com/recipe/slow-cooker-creamy-potato-cabbage-broccoli-and-cheese-soup-530739 (may not work)