Description
This creamy and comforting Crockpot Potato Broccoli Cheddar Soup is a delicious blend of tender potatoes, vibrant broccoli, and rich cheese. Perfect for busy days, this easy recipe allows you to enjoy a hearty meal with minimal effort!
Ingredients
Scale
- 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
- 1/4 stick butter
- 1 block Velveeta cheese, cubed
- 1 tsp flour
- Salt and pepper to taste
Instructions
- Prepare Ingredients: Peel and cube the potatoes, slice the onion, and mince the garlic.
- Assemble in Crockpot: Place all ingredients except the Velveeta cheese into the crockpot.
- Cook: Set the crockpot on high for 4-5 hours until the potatoes are tender.
- Add Cheese: Stir in the Velveeta cheese about 30 minutes before serving.
- Serve: Adjust seasoning to taste and serve hot.
Notes
- For a thicker soup, you can blend part of the soup before adding the cheese.
- Feel free to adjust the amount of cheese based on your preference for creaminess.
- Prep Time: 10 mins
- Cook Time: 4-5 hour
- Category: soup
- Method: Crockpot/Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 30mg