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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:
- Peel and cube the Idaho potatoes. Slice the onion and mince the garlic.
Assemble the Soup in the Crockpot:
- Add the cubed potatoes, sliced onion, minced garlic, and frozen broccoli into the crockpot.
- Pour in the cream of chicken soup, cream of mushroom soup, and chicken broth.
- Add the butter to the mix and sprinkle the flour evenly over the ingredients.
- Season generously with salt and pepper.
Cook the Soup:
- 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:
- About 30 minutes before the soup is finished, add the cubed Velveeta cheese.
- Stir until the cheese is melted and the soup becomes creamy and smooth.
Final Adjustments and Serve:
- Check the soup’s consistency and taste. Adjust with additional broth or seasoning if needed.
- 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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