Ingredients
1 pound small red potatoes, cubed1 large onion, chopped1 large carrot, coarsely chopped7 garlic cloves, minced3 cups water1 can (14-1/2 ounces) condensed cream of broccoli soup, undiluted1 teaspoon each minced fresh thyme, basil and parsley1 teaspoon garlic powder1/2 teaspoon salt1/2 teaspoon crushed red pepper flakes1/4 teaspoon pepper2 cups frozen chopped broccoli, thawed and drained1 cup shredded Havarti cheese
Preparation
Place the potatoes, onion, carrot and garlic in a 4- or 5-qt. slow cooker. Add the water, soup and seasonings. Cover and cook on low for 4-5 hours or until heated through.
Stir in broccoli and cheese. Cover and cook for 30 minutes or until broccoli is tender.
