MMmmm cheesy!

I don’t know about you, but when I get home from work, the last thing I want to do is stand in front of the oven for a long time to make dinner. So I like to find CrockPot recipes that cook during the day, or easy recipes that I can either prepare the night before and then pop in the oven, or just ones that have very little prep, and are just simple in both ingredients and time. This Cheesy Broccoli Potato Soup recipe definitely falls into this latter category. Becaused recipes w/ only 5 ingredients? Are awesome!

No, it doesn’t look like the picture on the RR website. But we all know that’s professionally styled, and I just don’t care!

Ingredients:
- 1 bunch broccoli
- 1 onion, chopped
- 1 large red potato, cut into 1/2-inch cubes (I would probably use 1 1/2 -2 next time)
- 2 cups whole milk (We used skim… it prob would have been better with whole.)
- 1 cup shredded cheddar cheese

Directions:
1.Peel the broccoli stems and chop the stems and florets into bite-size pieces. In a large pot, bring 4 cups salted water to a boil over medium heat. Add the broccoli and cook until tender, about 10 minutes. Meanwhile, in a skillet, heat 1 tablespoon extra-virgin olive oil over medium heat. Add the onion and potato and cook, stirring, until tender and browned, about 15 minutes. Stir into the pot along with the milk; warm through and season with salt and pepper. Top each serving with 1/4 cup cheese.

This was DELICIOUS!! Dave and I each had 2 bowls, and there was still some leftover. I would probably double the recipe and freeze half of it next time I make this. Cause oh yes, there will be a next time!!

I might try substituting scallions for the onion, try and make it more like a loaded potato or something.