This is a great soup to throw in the Crock-Pot on a busy day and come back later to a warm, cheesy soup. The Velveeta thickens the soup just right.
This is awesome. Especially since it’s so easy to make… Turn off the crock about 30 minutes before serving, and it thickens up really nice.
The addition of a teaspoon of Tabasco with minced jalapeno instead of green pepper adds some zip!
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Crock-Pot Broccoli Cheese Soup
1⁄2 cup green pepper, chopped
1⁄2 cup onion, chopped
2 tablespoons butter or 2 tablespoons margarine
1 (10 ounce) can cream of chicken soup
1 1⁄2 cups milk
1 lb Velveeta cheese, cubed
1 (10 ounce) package frozen chopped broccoli
Sauté onion and green pepper in butter.
Combine all ingredients on low in crockpot for 3-4 hours. Do not add salt.
Recipe based on one by senseicheryl
Photo by Andi of Longmeadow Farm