Broccoli Cheese Soup for the Crock Pot
photo by Andi Longmeadow Farm
- Ready In:
- 3hrs 10mins
4 bowls of soup
- 1⁄2 cup green pepper, chopped
- 1⁄2 cup onion, chopped
- 2 tablespoons butter or 2 tablespoons margarine
- 1 (10 ounce) can cream of chicken soup
- 1 1⁄2 cups milk
- 1 lb Velveeta cheese, cubed
- 1 (10 ounce) package frozen chopped broccoli
- Sauté onion and green pepper in butter.
- Combine all ingredients on low in crockpot for 3-4 hours. Do not add salt.
I made this recipe for dinner last night with a few changes and it was fantastic. First I decided to not use the crock pot because I thought that was what was making it weird and curdle. Second I used red and yellow peppers just because I didn't have a green one. I also added a little black pepper and garlic powder. I mixed the milk and the soup with a whisk until smooth before adding it to the soup pot. I waited until the soup was hot before adding the cheese and stirred constantly until all the cheese had melted. AGAIN, FANTASTIC!!! I will use it again omitting the broccoli and adding potatoes for a potato cheese soup.
I tried this recipe yesterday and loved it :) I doubled everything but the broccoli and added diced potatoes... previous posts are right though that this isnt something to throw in and leave, I whisked the soap and milk together first, let it get warm in the crock-pot then added the cheese, whisking it every half hour or so till it was well blended, I did also add a little extra milk and some garlic powder.... It is a little work, but totally worth it :) Delicious!!
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