Crock Pot Vegetarian Baked Potato Soup

6 medium potatoes washed, peeled to desire (or not), and chopped into 1/2 inch cubes
2 cups chopped fresh broccoli
4 cups vegetable broth (I used better than boullion vegetable base)
2 TBS butter
2-3 garlic cloves, minced
1 medium onion, chopped
1 cup whole milk
1 cup shredded cheddar
1/2 cup sour cream

I used an even mix of white and red skinned potatoes for variety.

Add chopped potatoes, broth, pepper, salt, milk, and broccoli to slow cooker and set on high.

In a skillet, use some of the butter to sautee garlic and onion until just starting to brown. Add to crock pot along with any remaining butter. Use broth to clean out the skillet to add the "browning" flavor to the soup.

Let crock pot cook on high until potatoes are tender and mashable, about 4-5 hours.

Turn off crock pot and carefully mash potatoes with manual (not electric) masher or large fork until soup is evenly mixed. Add sour cream and shredded cheddar and blend in. Garnish with additional sour cream if desired when serving. Season to taste if desired.

Serving Size: Makes 10 servings of approximately 1 cup each

Number of Servings: 10

Recipe submitted by SparkPeople user CROCHETJEN.