Description
- This rich and creamy broccoli cheese soup, made in the crock pot, is the ultimate comfort food. With minimal prep and the convenience of slow cooking, this soup is packed with flavors and perfect for cozy nights.
Ingredients
Scale
- 1 can (10.75 oz) condensed cream of broccoli soup
- 1 can (10.75 oz) condensed cheddar cheese soup
- 1 can (10.75 oz) condensed cream of potato soup
- 2 cups broccoli florets (fresh or frozen)
- 1/2 cup shredded cheddar cheese (for topping)
- 1 cup milk (or heavy cream for extra richness)
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Add to Crock Pot: Combine the cream of broccoli soup, cheddar cheese soup, and cream of potato soup in the crock pot.
- Add Broccoli: Stir in the broccoli florets.
- Season: Add garlic powder, salt, and pepper, and stir everything together.
- Add Milk: Pour in the milk (or heavy cream for a richer texture), and stir again.
- Slow Cook: Cover and cook on low for 4-6 hours or high for 2-3 hours. Stir occasionally.
- Blend (optional): For a smoother texture, you can use an immersion blender to puree some of the soup after cooking.
- Serve: Once the soup is hot and the broccoli is tender, serve in bowls and top with shredded cheddar cheese.
Notes
- You can use frozen broccoli if you don’t have fresh on hand.
- Add cooked chicken or ham for added protein.
- Adjust the consistency by adding more milk if the soup is too thick.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours (on low) or 2-3 hours (on high)