and chop the garlic.
Add to the slow cooking: Put the chopped potatoes, broccoli roses, diced onions and chopped garlic in the bottom of the slow cooking dish.
Pouring the broth: Gently pour the yellow broth on the vegetables.
Cover the slow cooker and cook over low heat for 6-8 hours, either over high heat for 3-4 hours or until the potatoes are tender with a fork.
Achieve a creamy consistency: Once the vegetables are tender, add the diced cream cheese and about half of the grated cheddar cheese into
