Crockpot Broccoli Cheddar Soup
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
Ingredients | Directions |
| 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 soup 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 soft texture. |