- 6 Baked Potatoes
- 2 cans Cream of Cheddar soup
- 6 cups fresh broccoli cut into bite sized pieces
- 2 tablespoons flour
- ½ teaspoon dry mustard powder (optional)
- pepper to taste
- 1½ cups shredded cheddar
Wash potatoes and place in the slow cooker. Turn on high for 4 hours or low for 7-8 hours.
Combine soup, 1 can water, flour, mustard powder and pepper.
During the last 30 minutes of cooking, add the broccoli and pour cheese soup sauce over top.
Place potatoes and broccoli on plates, add cheese to remaining sauce in the bottom of the slow cooker and stir until melted. Pour on potatoes.