Crock Pot \r\nBroccoli Potato Soup\r\n1 pound red potatoes, cubed\r\n1 large onion, chopped\r\n1 large carrot, chopped\r\n7 cloves garlic, minced\r\n3 cups water\r\nCan of condensed cream of broccoli soup, undiluted\r\n1 tsp. each minced fresh thyme, basil and parsley\r\n1 tsp. garlic powder\r\n1\/2 tsp. salt\r\n1\/2 tsp. crushed red pepper flakes\r\n1\/4 tsp. pepper\r\n2 cups frozen chopped broccoli, thawed and drained.\r\n1 cup Havarti cheese, shredded\r\nPlace potatoes, onion, carrot and garlic in a 4 to 5 quart slow cooker.\r\nAdd water, soup and seasonings.\r\nCover and cook on low for 4 to 5 hours.\r\nStir in broccoli and cheese.\r\nCover and cook for 30 minutes or until broccoli is tender.\r\n\r\nIda's Chocolate Sauce\r\n1\/3 cup unsweetened cocoa powder\r\n3 Tbsp. flour\r\n1 cup sugar\r\n1 pinch salt\r\n1 1\/2 cups milk\r\n3 Tbsp. butter\r\n1 tsp. vanilla extract\r\nIn a medium saucepan, whisk together the cocoa powder, flour, sugar, and salt. Pour in the milk and whisk until all lumps are gone. Place the pan over medium heat and cook 5 to 7 minutes, stirring constantly, until mixture just begins to boil and thicken. Once thick, remove from the heat, and stir in butter and vanilla until butter has melted. Serve over hot biscuits, cake or ice cream.