Make this Broccoli and Potato Cheese Soup for a comfort food dinner on a cold Winter night. The soup is cooked on high in a slow cooker for 4 hours. This soup is both delicious and easy to make!
Crockpot Potato Broccoli Cheddar Soup
The end of November brought cold weather and rainy days. Because of the added layers to stay warm and the drizzle of rain it also brought a laziness to the dinner table. I’ve been stuck in a dinner rut the last few weeks making easy and quick meals. It usually gets to dinner time and we’re both too tired to really think of anything new so it’s something simple.
I am craving comfort food right now. Hearty, creamy and cheesy is what I want. To make a comforting Winter meal that is still simple and quick, I brought out my slow cooker and this Broccoli and Potato Cheese Soup was born.
This soup pretty much is the definition of comfort food. It’s potatoes and onions slow-cooked in broth. Then we’re going to add the broccoli. Add in some cheddar cheese, stir it around and we have an extra creamy soup that is the perfect dish to serve on a cold night. With most soups, I always suggest adding some crusty bread, or a leftover Thanksgiving dinner roll so you can dip it in the soup.
Ingredients:
- 32 oz frozen broccoli (fresh doesn’t stand up well)
- 2 Idaho potatoes cut up
- 1 can of cream of chicken
- 1 can of cream of mushroom
- 1 small sliced yellow onion
- 2 cloves garlic minced (1.5 tsp)
- 1 (14 oz) can of chicken broth
- 1/4 stick butter
- 1 block Velveeta cheese
- 1 Tsp flour
- Salt and pepper to taste
Instructions
- Mix together the flour in the chicken broth until combined.
- Add the broth mixture and all of the other ingredients to the crockpot.
- Place the lid on the crockpot and cook for 4-5 hours on high.
- Stir well before serving.