Crockpot Potato Broccoli Cheddar Soup
- Prep Time: 10 minutes
- Cook Time: 4-5 hours (crockpot)
- Total Time: 4 hours 10 minutes - 5 hours 10 minutes
- Yield: 7 servings 1x
- Category: Soup, Slow Cooker, Comfort Food
- Method: Slow Cooker
- Cuisine: American, Comfort Food
- Diet: Vegetarian
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 potatoes, slice the onion, and mince the garlic.
- Assemble in Crockpot: Place all ingredients, except for the Velveeta cheese, into the crockpot.
- Cook: Set the crockpot on high and cook for 4-5 hours until the potatoes are tender.
- Add Cheese: About 30 minutes before serving, stir in the cubed Velveeta cheese until melted.
- Serve: Adjust the seasoning with salt and pepper, and serve hot.
Notes
- If you prefer a thicker soup, you can blend part of the soup mixture after cooking for a creamier consistency.
- You can substitute the cream of chicken soup with a vegetarian version for a meat-free option.
- If you like a spicier soup, consider adding some red pepper flakes or a pinch of cayenne pepper.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- For a richer flavor, add extra cheese to taste!
Nutrition
- Serving Size: 1 serving
- Calories: 315
- Sugar: 4g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 45mg