Broccoli Cheese Potato Soup

3 large red potatoes
32 oz. bag of frozen broccoli
2 cans of cheddar cheese soup
2 cans of evaporated milk
Salt & Pepper
Garlic Powder
Minced Onion

Get out ye olde crockpot and toss in both cans of the cheddar cheese soup and evaporated milk. Next, add the broccoli. Season with salt & pepper, garlic powder and a good helping of minced onion. Stir together and cook on low for about 4 hours. With about 30 minutes left for the soup, wash off, cut up and steam the potatoes. I like to steam mine for about 12 minutes or until they are super soft (and even a little crumbly). If you're like me and not a big fan of veggies, take 3/4 of the soup, put it in the blender and blend away. It takes majority of the chunkies out. Add the potatoes to the soup and SERVE!

Add some sour cream and bacon bits and yum, yummmy, yum.

I got this recipe out of our 101 Things to Make with a Slow Cooker book that B got for Christmas (it actually just calls for everything but the garlic powder and the potatoes...I added those for my sake...or my dislike of vegetables). I actually liked it and went back for seconds. I think next time, though, I'll blend everything together before adding the potatoes. I just wasn't a fan of the chunks of broccoli.