Crockpot Potato Broccoli Cheddar Soup
This creamy Crockpot Potato Broccoli Cheddar Soupcombines tender potatoes, broccoli, and melted cheddar cheese for a rich andcomforting meal. Just throw everything into the slow cooker and come back to awarm, delicious dinner.
Ingredients
- 2 pounds frozen broccoli florets
- 3 large potatoes peeled and cubed
- 1 large onion finely diced
- 2 teaspoons minced garlic
- 1⅓ cups chicken broth
- 4 tablespoons unsalted butter
- One 10.5-ounce can of cream of chicken soup
- One 10.5-ounce can of cream of mushroom soup
- 8 ounces Velveeta cheese cubed
- 2 teaspoons all-purpose flour
- Salt and freshly cracked black pepper adjusted according to your preference.
Instructions
- Prep the Ingredients: Peel and cube the potatoes, dice the onion, and cube the Velveeta cheese.
- Add to the Crockpot: In your slow cooker, combine the frozen broccoli florets, cubed potatoes, diced onion, minced garlic, and chicken broth. Add the unsalted butter, cream of chicken soup, and cream of mushroom soup. Stir everything together to mix well.
- Cook on Low: Set the slow cooker to low heat and cook for 6-7 hours, or until the potatoes are tender and easily pierced with a fork.
- Thicken the Soup: About 30 minutes before serving, whisk the all-purpose flour with a few tablespoons of water to make a slurry. Stir it into the soup to help thicken the consistency.
- Add the Cheese: Add the cubed Velveeta cheese to the crockpot. Stir gently until the cheese has melted and is fully incorporated into the soup, creating a creamy, cheesy base.
- Serve and Enjoy: Once the cheese has melted and the soup is well combined, ladle it into bowls. Serve hot with your favorite bread or crackers on the side for dipping.
Nutrition
Calories: 350kcal
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