Easy Slow Cooker Soups and Stews Cookbook

Ingredients

• 1 lb (450 g) Yukon Gold potatoes, peeled and diced
• 1 medium onion, diced
• 6 garlic cloves, minced
• 2 cans or jars (14 oz each) artichoke hearts packed in water or brine (not marinated), drained, chopped and divided
• 5 cups (1.2 L) low-sodium vegetable broth
• 1/4 tsp salt, plus more to taste
• 1/2 tsp black pepper
• a pinch of red pepper flakes
• 4 oz (115 g) light cream cheese, cut in cubes
• 1 cup (240 ml) 2% milk
• 1/2 cup (50 g) grated Parmesan
• 5 oz (140 g) baby spinach, roughly chopped
• 1 tbsp lemon juice plus the zest of 1/2 lemon
• 1 tbsp butter (for the crumbs)
• 1/2 tbsp olive oil (for the crumbs)
• 2 garlic cloves, finely grated (for the crumbs)
• 1/2 cup (30 g) panko breadcrumbs
• 1/4 cup (25 g) grated Parmesan (for the crumbs)

Method

1. Put the potatoes, onion, the 6 minced garlic cloves and half the artichokes in the slow cooker. Add the broth, salt, pepper and red pepper flakes. Cover and cook until the potatoes are very soft.
2. Last 30 min: blend the soup smooth with an immersion blender, or in batches with the center of the lid removed and a towel held over the top. Whisk in the cream cheese until it melts, then stir in the milk, the 1/2 cup Parmesan and the rest of the artichokes. Cover and cook on LOW 20 to 30 minutes, until hot.
3. Meanwhile, make the garlic Parmesan crumbs: melt the butter with the oil in a small skillet over medium heat. Add the grated garlic and stir 30 seconds, then add the panko and stir 3 to 4 minutes, until golden. Take the pan off the heat and stir in the 1/4 cup Parmesan. Worth it: crunchy, garlicky crumbs on a creamy soup taste just like the crust on a pan of baked dip.
4. Stir the spinach into the soup for the last 5 minutes, until wilted.

Freezer: Freeze the blended base before the cream cheese, milk, Parmesan and spinach go in, up to 3 months. Make the crumbs fresh.