Potato-Broccoli Soup

• 3 12 lbs russet potatoes, peeled and cut into 1-1/2 inch pieces
• 1 large onion, cut in wedges
• 2 garlic cloves, coarsely chopped
• 2 (14 1/2 ounce) cans vegetable broth
• 1 (12 ounce) can evaporated milk
• 1 teaspoon salt
• 18 teaspoon ground nutmeg
• 1 lb broccoli floret, cut into bite size pieces
• 8 ounces sharp cheddar cheese, shredded (white or orange)
• 12 cup sour cream
• 14 teaspoon ground black pepper
• snipped fresh chives

1. Combine potatoes, onion and garlic in slow cooker.
2. Add 1 can of broth, evaporated milk, 1/2 teaspoon salt and nutmeg.
3. Cover and cook on high for 3 hours or low for 7 hours.
4. Place broccoli in a microwave safe bowl and add 1/2 cup water.
5. Cover with plastic and microwave 3-4 minutes until tender.
6. Set aside 1-1/2 cups of broccoli.
7. add remaining broccoli to slow cooker along with remaining can of vegetable broth and 1 cup of cheddar.
8. Puree with an immersion blender until completely smooth.
9. Stir in remaining 1/2 teaspoon salt and 1 cup cheddar, reserved broccoli, the sour cream and pepper.
10. Ladle into bowls and sprinkle with chives just before serving.

potatoes, onion, garlic, vegetable broth, milk, salt, ground nutmeg, broccoli floret, cheddar cheese, sour cream, ground black pepper, fresh chives

Taken from www.food.com/recipe/potato-broccoli-soup-519967 (may not work)