Broccoli And Potato Soup

• 1 pound small red potatoes, cubed
• 1 large onion, chopped
• 1 large carrot, coarsely chopped
• 7 garlic cloves, minced
• 3 cups water
• 1 can (14-1/2 ounces) condensed cream of broccoli soup, undiluted
• 1 teaspoon each minced fresh thyme, basil and parsley
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon pepper
• 2 cups frozen chopped broccoli, thawed and drained
• 1 cup shredded Havarti cheese

1. Place the potatoes, onion, carrot and garlic in a 4- or 5-qt. slow cooker. Add the water, soup and seasonings. Cover and cook on low for 4-5 hours or until heated through.
2. Stir in broccoli and cheese. Cover and cook for 30 minutes or until broccoli is tender.

red potatoes, onion, carrot, garlic, water, condensed cream, fresh thyme, garlic, salt, red pepper, pepper, broccoli, cheese

Taken from www.tasteofhome.com/recipes/broccoli-and-potato-soup/ (may not work)