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Slow Cooker Parsnip and Blue Cheese Soup Recipe


Slow Cooker Parsnip and Blue Cheese Soup

Ingredients

Thickener


Instructions

  1. In a slow cooker, add the onion, parsnips, potatoes, bay leaf, and chicken stock.
  2. Cook on low for 8 hours.
  3. Remove the bay leaf.
  4. Blitz the soup until smooth.
  5. In a bowl, combine the water, cornstarch and mix until smooth.
  6. Add the cream and the cornstarch mixture into the soup and stir.
  7. Cook on high for 30 minutes or until hot and thickened.
  8. Stir in the crumbled blue cheese.
  9. Season to taste.
  10. Serve & Enjoy.

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