Velvety Crock Pot Broccoli Cheese Soup
This creamy and comforting soup is easy to make in a crock pot, featuring cheese and vegetables for a delicious meal.
Ingredients
Main Ingredients
- ½ cup chopped onion Sauté until soft.
- 2 tablespoons butter or margarine For sautéing the onions.
- 1 can cream of chicken soup (10 oz) Base for the soup.
- 1 ½ cups milk Adds creaminess.
- 1 lb Velveeta cheese, cubed Ensure cubes are small for melting.
Instructions
Preparation
- In a skillet, sauté onions in butter or margarine until soft.
- Transfer the onions to a crock pot.
- Add the cream of chicken soup, milk, and Velveeta cheese cubes to the crock pot.
- Stir to combine all the ingredients well.
- Cook on low for about 4 hours.
- Serve warm, optionally topping with extra cheese or fresh herbs.
Notes
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. It can be frozen for up to 3 months. For variations, use cream of mushroom or vegetable soup and add fresh or frozen broccoli.