Everyday at Numad we're doing something different. And while this may not be reflective of a typical Numad day, this is a pretty fun “day in the life of" story. Aside from the anticipation of working from the Quad Cities the next day to visit a dear friend (which required an unspeakably early alarm), last Thursday was pretty exciting at this Numad office in Rockford.
That is because Thursday was officially crock pot day in this home office. With a high of 63 degrees and a fresh fall crispness in the air that ushers in the changing of seasons, the universe was begging for broccoli cheese soup to be made. How could I deny such a primal prompting? Spoiler alert: I couldn’t.
After gathering and prepping the necessary ingredients the night before (see below) I threw everything in the crock pot early in the afternoon. Pretty simple really--just had to stir it between the emails and spreadsheets and research.
I am really appreciative of the flexibility of being able to do something like this while working--nearly as thankful as the people who joined me for dinner that evening. Here’s the highly recommended recipe:
Step 1:
Mix the following ingredients into a crock pot
2-3 large heads of broccoli
1 large onion, diced
2 cans of cream of potato
1 can milk (refill empty soup can)
2 12 ounce cans evaporated milk
Step 2:
Cook on high for 4 hours with occasional stirring
Step 3:
Top with shredded cheddar cheese and enjoy!