Creamy Crockpot Potato Broccoli Cheddar Soup
A comforting and creamy soup made with broccoli, potatoes, and cheddar cheese, perfect for chilly days and busy nights.
Ingredients
Vegetables
- 32 oz frozen broccoli Instant and convenient.
- 2 pieces Idaho potatoes, peeled and diced Provides body and creamy texture.
- 1 small yellow onion, thinly sliced Enhances overall taste.
- 2 cloves garlic, minced Infuses warmth and zest.
Soups and Broth
- 1 can (10.5 oz) cream of chicken soup Adds richness.
- 1 can (10.5 oz) cream of mushroom soup Brings earthiness.
- 1 can (14 oz) chicken broth Significant flavor addition.
Dairy
- 1 block (16 oz) Velveeta cheese, cubed Melts perfectly.
- 1/4 stick butter Creates a smooth mouthfeel.
Thickening Agent
- 1 teaspoon flour Helps thicken the soup.
Seasonings
- to taste salt Essential seasoning.
- to taste pepper Essential seasoning.
Instructions
Preparation
- Add the frozen broccoli, diced potatoes, sliced onion, and minced garlic to the crockpot.
Mixing
- Pour in the cream of chicken soup, cream of mushroom soup, and chicken broth. Stir to combine everything evenly.
Cooking
- Add the butter along with salt and pepper. Stir again, cover the crockpot, and cook on low heat for 5-6 hours, or until the potatoes are tender.
Thickening
- In a small bowl, mix the flour with a tablespoon of cold water to form a slurry. Stir this into the crockpot and allow to cook for an additional 30 minutes.
Adding Cheese
- Cube and toss in the Velveeta cheese into the crockpot. Stir until fully melted.
Serving
- Ladle the soup into bowls while it’s hot.
Notes
For a touch of spice, add a pinch of red pepper flakes or a dash of hot sauce when serving. Customize the consistency by adding more chicken broth for a thinner soup.