Cozy Nights: Easy Crockpot Potato Broccoli Cheddar Soup
A warm bowl of creamy Crockpot Potato Broccoli Cheddar Soup that marries tender broccoli with hearty potatoes and rich cheddar cheese.
Print
Pin
Servings: 6 servings
Calories: 350kcal
Ingredients
- 2 cups frozen broccoli florets
- 2 large potatoes
- 1 large onion
- 3 cloves minced garlic
- 4 cups chicken broth
- ½ cup unsalted butter
- 10.5 ounces cream of chicken soup
- 10.5 ounces cream of mushroom soup
- 16 ounces Velveeta cheese
- ¼ cup all-purpose flour
- to taste salt
- to taste freshly ground black pepper
Instructions
- Dissolve all-purpose flour in the chicken broth in a large bowl. Whisk until smooth, then set aside.
- In the slow cooker, layer the large potatoes, large onion, minced garlic, and frozen broccoli florets. Add both cream of soups and the Velveeta cheese, then pour the flour-broth mixture over the top and pat down gently.
- Secure the lid and cook on high for 4 to 5 hours until the broccoli is tender and the potatoes are easily pierced.
- Remove the lid, stir well to combine, and season with salt and pepper to taste. Serve hot.
Notes
- Add unsalted butter with other ingredients for extra richness.
- Ensure broccoli and potatoes are fully softened for best flavor.
- Substitute Velveeta with real cheddar cheese if desired.
- Dissolving flour in broth eliminates lumps for a smooth consistency.
- Adjust seasoning to taste before serving.
- Leftovers can be stored in the fridge for up to 4 days or frozen for up to 2 months.
Nutrition
Serving: 1bowl | Calories: 350kcal | Carbohydrates: 30g | Protein: 12g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Cholesterol: 30mg | Sodium: 800mg | Fiber: 4g | Sugar: 2g