Crockpot Potato Broccoli Cheddar Soup

INGREDIENTS:

32 oz frozen broccoli (fresh doesn’t stand up well)

2 Idaho potatoes, cut up

1 can of cream of chicken soup

1 can of cream of mushroom soup

1 small yellow onion, sliced

2 cloves garlic, minced (1.5 tsp)

1 (14 oz) can of chicken broth

1/4 stick butter

1 block Velveeta cheese

1 tsp flour

Salt and pepper to taste

DIRECTIONS:

Step 1: Prepare the Ingredients

Peel and Cut the Potatoes:

Start by peeling 2 Idaho potatoes.

Cut the potatoes into small, even-sized cubes to ensure they cook evenly in the crockpot.

Slice the Onion:

Take 1 small yellow onion and slice it finely.

This will help the onion integrate well into the soup, providing a subtle sweetness.

Mince the Garlic:

Mince 2 cloves of garlic (approximately 1.5 teaspoons).

Fresh garlic adds a wonderful depth of flavor to the soup.

Step 2: Assemble the Soup in the Crockpot

Add Vegetables to the Crockpot:

Place the cut potatoes, sliced onion, minced garlic, and 32 oz of frozen broccoli into the crockpot.

Using frozen broccoli ensures that the broccoli maintains its texture throughout the cooking process.

Add Cream Soups:

Add 1 can of cream of chicken soup and 1 can of cream of mushroom soup to the crockpot.

These soups add creaminess and depth to the base of your soup.

Pour in Chicken Broth:

Pour in 1 (14 oz) can of chicken broth.

The broth helps to create the soup base and adds flavor.

Add Butter and Flour:

Cut 1/4 stick of butter into small pieces and add it to the crockpot.

Sprinkle 1 teaspoon of flour over the ingredients. This will help thicken the soup as it cooks.

Season with Salt and Pepper:

Add salt and pepper to taste.

It’s important to season the soup at this stage, but you can always adjust the seasoning at the end if needed.

Step 3: Cook the Soup

Cook on High:

Set your crockpot to high and cook for 4-5 hours.

Cook until the potatoes are tender and the broccoli is cooked through. Stir occasionally to ensure even cooking.

Step 4: Add the Cheese

Prepare the Velveeta:

Cut 1 block of Velveeta cheese into small cubes.

Smaller cubes will melt more quickly and evenly into the soup …