creamy broccoli slow cooker soup

my sister makes a great soup she calls “cheese and trees” (broccoli, cheese and potatoes). it has definitely become a family favourite over the years.

i love that recipe dearly, but being lactose intolerant, i have to be very careful about cheese. i also feel that, although i can take lactase enzyme pills and have a bit of cheese without getting sick, that my body is telling me straight up that cow’s milk is not something it wants or needs.

matt really loves cheese, but it can always be added to soup at the end, so today i am making a no-cheese version - just “trees”?

i have been working lots of overtime lately, so the slow cooker has become my best friend. i normally make this soup on the stove, but today i just chopped everything up and threw it in the slow cooker before i started work, and it was done by about noon!

ingredients:

3 c chopped potatoes (1” cubes or smaller)
2 c chopped broccoli - stems too
1 small white onion
3 green onions
1 cube veggie bullion
2 T garlic (or less if you’re not immune like me)
1 T oregano (or 1/4 c fresh chopped oregano)

to make:

chop potatoes, broccoli and onions, and throw them in the slow cooker with the bullion cube, oregano and enough water to just cover everything. turn on high, and cook for at least 4 hours.

once everything is cooked (potatoes and broccoli are tender) add garlic and blend with an immersion blender. it doesn’t matter if there are some chunks. add salt and pepper to taste.

serve with garlic bread, and a handful of shredded cheddar cheese, if you like.

this one is matt’s (he can’t live without cheese. even his garlic bread has cheese on it):

and mine: