Did you ever want to make homemade soup but you didn't feel like standing in front of the stove for a long time? That's how I feel all the time. That's why I like to get the slow cooker out and let it do it's thing.
I also like prep to be as quick as possible (as you know if you have read previous posts), because I always have something else I need to be doing. Especially at this time of year.
You can put the ingredients in the slow cooker and go about your business for three or four hours before you need to move to the next step. Perfect for getting other things accomplished.
This soup starts with a few basic ingredients, including one that you most likely reserve for all your queso dip needs.
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| Slow Cooker Broccoli Cheese Soup |
Slow Cooker Broccoli Cheese Soup
Prep time: 15 minutes Cook time: 3-5 hours
2-4 Cups broccoli, chopped
1 small onion, diced
2 carrots, diced
1 celery stalk, diced
10.5 ounce can Cream of Broccoli soup
10.5 ounce can of Cream of Chicken soup
10.5 ounce can of Cream of Chicken soup
1- 32 ounce box chicken broth
1 pound Velveeta, cubed
2 cups sharp cheddar cheese, shredded
1 cup milk, half and half, or heavy cream
salt and pepper to taste
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| The first six ingredients.
Add the first six ingredients to the slow cooker.
Remember, you are in charge of how much broccoli you want in your soup and how big you want the pieces to be.
Add the salt and pepper.
Cook on high for 3 to 4 hours. If you are near the slow cooker you can stir it occasionally.
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When the veggies are tender add the cheese and milk.
Stir. Continue to cook on high until cheese is melted. Turn to low until ready to serve.
This soup goes great with your favorite sandwich, salad, or all by itself.
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| Slow Cooker Broccoli Cheese Soup Serves: It's hard to tell because my family devours this soup. I'm going to guess that it serves about 6-8, 1 cup servings. Enjoy! Until next time! |
