Slow Cooker Broccoli Cheddar Soup

This broccoli cheddar soup is easy to make in the slow cooker and tastes great. It's great for a cozy meal.

Ingredients:

• 1 lb broccoli florets
• 1 cup shredded carrots
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 2 cups grated sharp cheddar cheese
• 1 cup heavy cream
• 2 tablespoons cornstarch
• 2 tablespoons water

Instructions:

Broccoli, carrots, onion, garlic, chicken broth, salt, black pepper, and cayenne pepper should all be put in a slow cooker

Put the lid on and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the vegetables are soft

Blend the soup until it's smooth with an immersion blender

You could also add the soup to a blender in batches, blend it until it's smooth, and then put it back in the slow cooker

Add water and cornstarch to a small bowl

Stir until the mixture is smooth

Add to the soup

Heavy cream and grated cheddar cheese should be added to the slow cooker

Stir the soup until the cheese melts and it becomes creamy

Put the lid on top and cook on low for another 15 to 30 minutes, until the soup is hot all the way through and has thickened a bit

Serve hot, and if you want, top with more grated cheddar cheese

Greek Beef Duo

Enjoy the tastes of Greece with this tasty pair of Greek potatoes baked twice and steak marinated in olive oil. The creamy, sour potatoes go well with the tender beef that has been infused with herbs, making a meal that is both comforting and filling.

Ingredients:

• 4 large russet potatoes
• 1 cup Greek yogurt
• 1 cup feta cheese, crumbled
• 1/2 cup kalamata olives, chopped
• 1/4 cup fresh dill, chopped
• 4 cloves garlic, minced
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 4 beef sirloin steaks
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• Salt and pepper to taste

Instructions:

Preheat the oven to 400F 200C

Scrub the potatoes and prick them with a fork

Bake for about 1 hour or until tender

Cut the baked potatoes in half lengthwise

Scoop out the flesh, leaving a thin shell

In a bowl, mix the potato flesh with Greek yogurt, feta cheese, olives, dill, and half of the minced garlic

Season with salt and pepper

Stuff the potato shells with the mixture and place them back in the oven for another 15 minutes

Meanwhile, in a shallow dish, whisk together lemon juice, olive oil, remaining minced garlic, oregano, thyme, salt, and pepper

Add the steaks to the marinade, turning to coat evenly

Let marinate for at least 30 minutes

Heat a grill or grill pan over medium-high heat

Cook the steaks for about 4-5 minutes per side for medium-rare, or until desired doneness

Serve the twice-baked Greek potatoes alongside the grilled marinated steaks