Crockpot Potato Broccoli Cheddar Soup
This Crockpot Potato Broccoli Cheddar Soup is the perfect blend of creamy, cheesy, and hearty flavors—perfect for any day of the week! Enjoy!
Ingredients
- 2 pounds frozen broccoli florets
- 3 large potatoes peeled and cubed
- 1 large onion finely diced
- 2 teaspoons minced garlic
- 1 ⅓ cups chicken broth
- 4 tablespoons unsalted butter
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 8 ounces Velveeta cheese cubed
- 2 teaspoons all-purpose flour
- Salt and freshly ground black pepper to taste
Instructions
- Dissolve the flour into the chicken broth to create a smooth mixture.
- Place the cubed potatoes, diced onion, minced garlic, frozen broccoli, Velveeta cheese, and both cans of soup into the crockpot. Pour the broth-flour mixture over the ingredients.
- Cover and cook on high for 4-5 hours (or low for 6-8 hours) until the potatoes and broccoli are tender.
- Stir the soup thoroughly and adjust the seasoning with salt and pepper.
- Serve hot and enjoy!
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