Crockpot Potato Broccoli Cheddar Soup is thick, creamy, and oh-so cheesy. This crock pot soup recipe is easy and gluten-free, too!
Now that the weather is getting colder. well California colder, which is not really that cold. more like cool, it is the perfect time for soup! And since I had potatoes, broccoli, and cheese that were unused in my house I decided to add them all together to make this delicious soup!
This Crockpot Potato Broccoli Cheddar Soup uses fresh broccoli. I chopped my broccoli really, really small because I don’t like chunks. Feel free to chop the broccoli into bigger chunks if that is your preference. I haven’t tried this soup with frozen broccoli, but I think it would be fine. It would also be a time saver since you don’t have to chop it.
- 32 oz frozen broccoli (fresh doesn’t stand up well)
- 2 Idaho potatoes cut up
- 1 can of cream of chicken
- 1 can of cream of mushroom
- 1 small sliced yellow onion
- 2 cloves garlic minced (1.5 tsp)
- 1 (14 oz) can of chicken broth
- 1/4 stick butter
- 1 block Velveeta cheese
- 1 Tsp flour
- Salt and pepper to taste
How to make it:
Peel potatoes, mince garlic, slice the onion finely, and throw it all in crock along with everything else. Velvetta breaks up best of cut in small blocks. Cook on high for 4-5 hrs or until potatoes and broccoli are to taste.