Tuesday's 2-4-1 Slow Cooker Broccoli, Guinness, and Cheddar Soup

Tuesday is crockpot day.  

 

Popeye has done the Tuesday night road ride for years.  So did I. 

Until I got a job in a bike shop. 

Silly bike shop - closing at 6pm in Merritt Island - making it impossible to be all the way down in Palm Bay for a 6pm ride. 

But the bike shop did one thing right, and that was the awesome Trek discount.  With which I bought an awesome Superfly 100.  (The previously awesome road bike went to the attic, and hasn't come down yet.)

Leaving the bike shop eventually led back to Palm Bay on Tuesday nights.  Only now, Killer the Superfly and I go there for the Tuesday Night Beer Can Scramble at Turkey Creek.  

Tuesday =  Two rides.  Two riders.  Home late.  Hungry.  

Tuesday = Crockpot day.

See how the universe just falls together? 

The favorite slow cooker meal around here is Ribs According to Kurt.  2nd is chili - in just about any form. 

But when Publix has a triple BOGO and the stars align for something a little different?  Well, who am I to argue with the universe?

OK, so I've never made broccoli cheddar soup in the crockpot before.  But how hard could it be?

I check all my favorite recipe websites, and read at least five blogger versions.  None of them quite suit me.  Either they require mid day attention to the crockpot (not likely to happen) or some form of condensed soup or frozen packages of broccoli.  Not what I am looking for.

OK, so just wing it.  How hard could it be? 

Tuesday's 2-4-1 Slow Cooker Broccoli, Guinness, and Cheddar Soup

2 heads broccoli 
1 c. onion (about 1/3 of a large Vidalia)
1 1/2 c. sliced carrots
1 1/2 c. golden potatoes, cut in chunks
1 clove garlic, chopped fine
1 1/2 c. ham, diced

4 T. butter
5 T. flour
2 c. Swanson's Tuscany Chicken broth
3 c. Swanson's Chicken broth
1 c. Guinness  (or a 6th cup of broth if Guinness doesn't appeal)

2 blocks of seriously sharp cheddar, grated.  (To stir in just before eating.)

(OK, so the Guinness was an afterthought.  Not a terrible one, I hope.  And the flavored broth was something new.  No doubt why it was 2 for 1 at the store.  Swanson's Tuscany Chicken broth.  I poured in about two cups and it absolutely reeked of rosemary, so the other three cups were regular old chicken broth, thanks to other half of the BOGO.  Also why there are no other spices or herbs, like rosemary, added.)

Make a roux from the butter and flour.  On medium, melt the butter in a pan and stir in the flour to make a paste.  Cook, whisking, for a couple minutes until light brown.

Gradually pour in 2 or 3 cups of the broth and whisk.  Cook for a couple more minutes.  Keep whisking. 

Here's where the idea of Guinness popped into my head.  Suddenly a choice had to be made.  Use my new power tool, a supercool immersion blender, for a creamy-milky-cheesy soup?  Or forego the fun of blending for a chunky-vegetably-beery clear soup?  

With only a brief pang of regret over the blender, I pop the Guinness and stir a cupful into the broth.  

Put the chopped vegetables, garlic, and diced ham into the crockpot.  Pour in the broth/Guinness mixture.  Add 2 more cups broth to the pot.  Stir, then cover.

Cook on low for 8 hours. 

Grate the cheddar and store it in the fridge so it's ready when you get home hungry. 

Cross your fingers.  Go for a muddy, fun ride.

 

Hooray! 

The bridge that was under water last week has reappeared. 

 

When you walk in the door the aroma will hit you.  Wow!  That crossed fingers thing really works!

Scoop it out.  Pile on the cheese. 

Oh yeah.  Gotta love Tuesdays.