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Crockpot Potato Broccoli Cheddar Soup



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!

 

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


How to make it :


Peel potatoes, mince garlic, slice onion finely, and throw it all in crock along with everything else. Velvetta breaks up best of cut in small blocks. Cook on high for 4-5 hrs or until potatoes and broccoli are to taste.

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