Velvety Slow Cooker Broccoli Cheese Soup
A creamy slow cooker soup of onion, condensed cream soup, milk, melted processed cheese, and tender broccoli.
Equipment
- Slow cooker
- Skillet
- Wooden spoon
- Ladle
Ingredients
Main Ingredients
- 2 tbsp butter
- ½ cup chopped onion
- 1 can condensed cream of chicken soup 10.5 ounce can
- 1 cup whole milk plus 1/2 cup more
- 16 oz processed cheese loaf cut into small cubes
- 12 oz frozen chopped broccoli
- ¼ tsp black pepper
Instructions
Cooking
- Saute. Cook the onion in the butter for 5 minutes until soft.
- Combine. Add the onion, soup, milk, cheese, and pepper to a slow cooker and stir.
- Cook. Cover and cook on low for 3 hours, stirring once or twice.
- Add broccoli. Stir in the frozen broccoli and cook 1 more hour.
- Serve. Stir well and ladle into warm bowls.
Notes
Substitutions: Use cream of mushroom soup in place of cream of chicken.
Tips: Cube the cheese small for even melting.
Storage: Refrigerate for 3 to 4 days or freeze for 3 months.
Nutrition does not include optional toppings.