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Potato, Broccoli, and Cheddar Soup

Cook Time : 4Hrs

Serves : 4

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

Instructions :

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.

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