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Slow Cooker Potato Broccoli and Cheddar Soup Recipe

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A thick, satisfying soup with lots of flavor.

Slow Cooker Potato, Broccoli, and Cheddar Soup Recipe (+)

Directions

Place cubed potatoes, vegetable soup mix, water, and onion in a slow cooker.
Cover and cook on low 6 to 7 hours or on high for 4 hours, until potatoes are fork tender.
Cut broccoli into florets.
Place in boiling water for 5 minutes or until tender/crisp. Drain.
Add the broccoli, cheeses, and milk to the slow cooker.
Heat through until the cheese is melted (10 to 15 minutes).
Add more milk if like your soup to have a thinner consistency.
Use an immersion blender to cream the soup.
Garnish the soup with shredded cheese and sour cream.
Add salt and pepper to taste.

Container: slow cooker and large saucepan

Prep Time: 10 minutes

Cook Time: 4 hours

Serving Description: 1 soup bowl

Servings: 16

Enter desired servings:

Ingredients

-		8 baking potatoes - unpeeled and cubed - (you can peel if desired)
-		1 1/2 cups water
-		1 envelope dry vegetable soup mix
-		1 large onion - finely chopped
		salt and pepper to taste
-		1 bunch broccoli
-		1 cup shredded sharp cheddar cheese
-		1 cup Velveeta cheese - cubed
-		4 cups milk

Slow Cooker Potato, Broccoli, and Cheddar Soup recipe - Ratings & Reviews

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Submitted by: akennedy
Date: 2009/03/31

"The soup is very plain and would not serve it to anyone. Followed the recipe exactly and it was disgusting."

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