Recipe lightly adapted from The Pioneer Woman
“This soup is fast, filling, and without a doubt the easiest meal you will make this week.” – Bobbie Jo
|4-5 c SWP Broccoli Florets|
5 c Chicken Broth
1 medium onion, diced (optional)
2 c matchstick carrots
2 (10.5 oz) cans cream of celery
½ t seasoned salt
1 t kosher salt
½ t pepper
1 ½ pounds Velveeta, diced
2 cups shredded Cheddar cheese
|1. Place the broccoli, chicken broth, onions (if using), carrots, cream of celery soup,|
seasoned salt, kosher salt, and black pepper in a crockpot and stir to combine. Cover and
cook on HIGH for 4 hours.
2. If you prefer a smooth soup, now is a good time to use an immersion blender or potato
masher to puree the soup. If like me you prefer a hardier soup, then forget about it.
3. Add the Velveeta and cheddar and stir to combine. Cover, turn the heat to LOW, and
cook for 15-20 or until all the cheese is melted and well blended.
4. Give the soup a taste to see if it needs more salt or pepper. Serve warm with crackers,
yummy bread, and a sprinkling of shredded cheese.
**I preferred the flavor of this soup with the onions more so than without, but I did not like the texture of the onions. If that sounds like you, you might try a dash of onion powder or
taking a few minutes to cook the onions before mixing them in the crockpot to ensure a