Slow cooker broccoli & cheese soup

• vegetable or sunflower oil1 tbsp tbsp
• onion↗1

  chopped

• garlic cloves↗2

  crushed or finely grated

• potatoes↗250g g

  roughly chopped

• broccoli↗1

  (around 325g), roughly chopped

• chicken or vegetable stock↗750ml ml
• mature cheddar↗150g g

  cut into cubes

• single cream↗125ml ml

  plus extra to serve

• toasted or crusty bread

  to serve

Step-by-step instructions

1. 1

   Heat the oil in a frying pan over a medium-low heat and fry the onion for 10-12 mins until soft, but not golden. Stir in the garlic and fry for 1 min, then stir in the potatoes and cook for a few minutes to soften slightly. Tip into your slow cooker.

2. 2

   Add the broccoli and stock to the slow cooker and season well with salt and freshly ground black pepper. Cook on high for 3 hrs or low for 5 hrs. The broccoli should be tender but the stalk may still have a bit of bite. Add the cheese and stir until melted, then stir through the cream.

3. 3

   Pour into a blender and blend until smooth. Serve with a swirl of cream. a grinding of black pepper and the bread on the side for dunking.