Creamy Broccoli Potato Soup in the Crockpot

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Ingredients:

  • 32 oz frozen broccoli
  • 2 Idaho potatoes, peeled and cubed
  • 1 (10.5 oz) can cream of chicken soup
  • 1 (10.5 oz) can cream of mushroom soup
  • 1 small yellow onion, sliced
  • 2 cloves garlic, minced (about 1.5 tsp)
  • 1 (14 oz) can chicken broth
  • ¼ stick butter
  • 1 block Velveeta cheese, cubed
  • 1 tsp flour
  • Salt and pepper to taste

Instructions/Directions:

Prepare the Ingredients:

  1. Peel and cube the Idaho potatoes. Slice the onion and mince the garlic.

Assemble the Soup in the Crockpot:

  1. Add the cubed potatoes, sliced onion, minced garlic, and frozen broccoli into the crockpot.
  2. Pour in the cream of chicken soup, cream of mushroom soup, and chicken broth.
  3. Add the butter to the mix and sprinkle the flour evenly over the ingredients.
  4. Season generously with salt and pepper.

Cook the Soup:

  1. Set the crockpot to high and cook for 4-5 hours, stirring occasionally. The potatoes should be tender, and the broccoli fully cooked.

Add the Cheese:

  1. About 30 minutes before the soup is finished, add the cubed Velveeta cheese.
  2. Stir until the cheese is melted and the soup becomes creamy and smooth.

Final Adjustments and Serve:

  1. Check the soup’s consistency and taste. Adjust with additional broth or seasoning if needed.
  2. Serve the soup hot, alongside crusty bread or your favorite side dish.

Prep time: 15 minutes
Total time: 4-5 hours
Servings: 6-8

Hashtags:

#CrockpotSoup #CheesyBroccoliSoup #ComfortFood #SlowCookerRecipes #VelveetaCheese #SoupSeason #PotatoSoup #EasyDinner

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