Crockpot Potato Broccoli Cheddar Soup
A warm and comforting soup that combines the classic flavors of broccoli and cheddar with creamy potatoes. Perfect for chilly days, this rich and velvety soup is made easy with a slow cooker, allowing the flavors to meld beautifully. Ideal for family dinners or a cozy weeknight meal.
INGREDIENTS:
32 oz frozen broccoli
2 Idaho potatoes peeled and cubed
1 can 10.5 oz cream of chicken soup
1 can 10.5 oz cream of mushroom soup
1 small yellow onion sliced
2 cloves garlic minced (1.5 tsp)
1 can 14 oz chicken broth
¼ stick butter
1 block Velveeta cheese cubed
1 tsp flour
Salt and pepper to taste
DIRECTIONS:
Prepare the Ingredients: Peel and cube the potatoes. Slice the onion and mince the garlic.
Assemble the Soup in the Crockpot: Place the potatoes, onion, garlic, and frozen broccoli into the crockpot. Add the cream of chicken and mushroom soups. Pour in the chicken broth. Add the butter and sprinkle the flour over the top. Season with salt and pepper.
Cook the Soup: Set the crockpot to high and cook for 4-5 hours, until the potatoes are tender and the broccoli is cooked through, stirring occasionally.
Add the Cheese: About 30 minutes before the end of the cooking time, add the Velveeta cubes. Stir until melted and the soup is creamy.
Final Adjustments and Serve: Check the consistency and seasoning. Adjust with additional broth or seasoning as needed. Serve hot, with a side of crusty bread if desired.