Potato Broccoli Cheddar Soup is thick, creamy, and oh-so cheesy. This crock pot soup recipe is easy and gluten-free, too! With the weather getting cooler, it’s the perfect time for a comforting bowl of soup. Using ingredients like potatoes, broccoli, and cheese, this soup is a delicious way to warm up on a cool day.
Ingredients:
- 32 oz frozen broccoli (fresh doesn’t stand up well)
- 2 Idaho potatoes, cut up
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 small yellow onion, sliced
- 2 cloves garlic, minced (1.5 tsp)
- 1 (14 oz) can chicken broth
- 1/4 stick butter
- 1 block Velveeta cheese
- 1 tsp flour
- Salt and pepper to taste
How to Make It:
Peel and cut the potatoes into small pieces. Mince the garlic and slice the onion finely. Place these ingredients into the crockpot.
Add the frozen broccoli, cream of chicken soup, cream of mushroom soup, chicken broth, and butter to the crockpot.
Cut the Velveeta cheese into small blocks to help it melt more evenly and add it to the crockpot.
Sprinkle the flour over the ingredients and season with salt and pepper to taste.
Stir everything together to combine.
Cover the crockpot and cook on high for 4-5 hours, or until the potatoes and broccoli are tender and the soup is creamy and well blended.
Stir occasionally during the cooking process to ensure the cheese is melting evenly and the ingredients are well combined.
Once the soup is ready, give it a final stir and adjust the seasoning if necessary. Serve hot and enjoy!
This Crockpot Potato Broccoli Cheddar Soup is perfect for a cozy meal on a cool day. Feel free to garnish with additional shredded cheese, croutons, or a sprinkle of fresh herbs if desired.