This creamy, cheesy Crockpot Potato Broccoli Cheddar Soup is the ultimate comfort food, combining tender potatoes, broccoli, and Velveeta cheese in a rich, velvety broth. Perfect for chilly days, it’s an easy, hands-off meal that will warm you up from the inside out. Serve it with crusty bread or garlic toast for a satisfying and comforting dish.

Ingredients:

• 32 oz frozen broccoli – Use frozen broccoli florets for ease, but you can also use fresh broccoli if you prefer.
• 2 russet potatoes, peeled and diced – Russet potatoes add creaminess and texture to the soup. You can also use Yukon Gold potatoes if preferred.
• 1 can cream of chicken soup – This provides a rich base for the soup. You can substitute with cream of mushroom soup for a vegetarian version.
• 1 can cream of mushroom soup – Adds another layer of creaminess and flavor to the soup.
• 1 yellow onion, chopped – The onion adds a savory foundation to the soup.
• 2 cloves garlic, minced – Adds a depth of flavor and fragrance.
• 2 cups chicken broth – Use low-sodium broth for more control over the salt level.
• 2 tbsp butter – For added richness and flavor.
• 16 oz Velveeta cheese, cubed – This processed cheese melts wonderfully into the soup, giving it a creamy, cheesy texture.
• 1 tsp flour – Helps thicken the soup, ensuring a creamy consistency.
• Salt and pepper to taste – Season the soup to your liking.

Instructions:

1. Prepare the Ingredients:
   • Start by dicing the russet potatoes and chopping the yellow onion.
   • Add the diced potatoes and chopped onions to the bottom of your slow cooker.
   • Top with frozen broccoli florets and cubed Velveeta cheese. Scatter the butter over the vegetables.
2. Prepare the Soup Base:
   • In a large mixing bowl, combine the cream of chicken soup, cream of mushroom soup, minced garlic, and chicken broth.
   • Add the flour, salt, and pepper. Whisk everything together until the mixture is smooth and well combined.
3. Combine and Cook:
   • Pour the soup mixture over the vegetables and cheese in the slow cooker.
   • Gently stir to ensure all the ingredients are coated evenly with the soup base.
4. Cook in the Crockpot:
   • Cover the slow cooker with the lid and set to cook on LOW for 5-6 hours. Stir occasionally to help the cheese melt evenly and to prevent any ingredients from sticking to the sides of the slow cooker.
5. Final Adjustments:
   • After the cooking time is up, check the potatoes and broccoli to ensure they are tender.
   • Taste the soup and adjust the seasoning with more salt and pepper if necessary.
6. Serve:
   • Ladle the soup into bowls and serve immediately.
   • Top with shredded cheddar cheese, a sprinkle of fresh parsley, or crispy bacon bits for extra flavor. Serve with crusty bread or garlic toast for a complete meal.

Notes:

• For a thicker soup, use an immersion blender to blend a portion of the cooked potatoes and broccoli before serving. This will give the soup a creamy texture with some chunks of vegetables.
• If you prefer a lighter version, you can substitute the Velveeta cheese with shredded cheddar or a combination of your favorite cheeses.

Nutrition:

• Calories: 420 kcal per serving (this will vary depending on portion size and specific ingredients used).

Enjoy this rich, comforting soup on a cold day for a hearty and satisfying meal that the whole family will love!