Crockpot Potato Broccoli Cheddar Soup
Ingredients:
- 2 pounds of frozen broccoli florets
- 3 large potatoes peeled and cubed
- 1 large onion finely diced
- 2 teaspoons of minced garlic
- 1 ⅓ cups of chicken broth
- 4 tablespoons of unsalted butter
- 1 can of cream of chicken soup
- 1 can of cream of mushroom soup
- 8 ounces of Velveeta cheese cubed
- 2 teaspoons of all-purpose flour
- Salt and freshly ground black pepper adjusted to taste
Instructions:
- Begin by dissolving the flour into the chicken broth to ensure a smooth mixture.
- This step is crucial as it helps thicken the soup effectively during the cooking process.
- Place the cubed potatoes, diced onion, minced garlic, frozen broccoli florets, cubes of Velveeta cheese, and both cans of soup into the crockpot.
- Pour the flour-broth mixture over these ingredients.
- Secure the lid on the crockpot and set the device to cook on high for approximately 4 to 5 hours.
- The duration is essential for the ingredients to soften completely and for the flavors to meld.
- Once the cooking period has concluded, thoroughly stir the soup to integrate all the components smoothly.
- Taste and season with salt and pepper according to preference. Serve hot for best results.
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