Crockpot Potato Broccoli Cheddar Soup Recipe




I'd settle down well into the winter, and then Mother Nature played a cruel, albeit fun, trick on us. And apparently that was not the case here in New England but all over the East Coast. 60 degrees high, barely missed the 70 degree mark two days in a row. like that fabulous weekend weather. I had started enjoying this mild winter weather, then on Monday it was back to the usual cool
Temporarily we're used to having him here... along with enough flashes to cover everything in sight.

This spring tease was enough for me to enjoy the rest of the winter…. At least three months, it goes on forever. I'm ready for spring and I'm sure everyone else is. Of course, my kids would argue otherwise. They are passionate about skiing. This is definitely an advantage living in the northern states in winter. Close enough to the mountains to enjoy the slopes. I'm more than just a snowballer or sitting next to me fire with a cup of hot chocolate.

The only time I went skiing was when I was younger than any of my kids and I struggled most of the time. field a trip with the Girl Scouts. I remember laughing but I was also sore afterwards. I can only imagine how shocked my body was will try to find out now. I'm sure aches and pains through the ages.Until spring finally came... We will live on plenty of hot chocolate and comforting soup ... like this!

I am a big fan of the creamy, cheesy, and very comforting soup. This recipe hits all those signs.
Slow Cooker Super Easy and Convenient Broccoli, Creamy Cheddar, and Potato Soup! Vegetables are tender and full of flavour! this is guaranteed to be a big hit and the perfect warm-up meal all winter long.

This recipe is easy to prepare. It's just a matter of chopping up some vegetables and slowly throwing everything together oven. Some final mixes and you'll be ready for dinner.

* ingredients:

° 32 ounces frozen broccoli (fresh doesn't stand up well)
° 2 nice Idaho potatoes
° 1 box chicken cream
° 1 can of cream of mushrooms
° 1 small onion cut into slices
° 2 glove minced garlic (1.5 tsp)
° 1 can (14 oz) chicken broth
° 1/4 stick butter
° 1 block of velveta cheese
° 1 teaspoon flour
° Salt and pepper to taste

* Directions:

Peel the potatoes, chop the garlic, chop the onions into thin slices, and put them in the crock with everything else. Velvetta breaks the best of the pieces into little blocks. Simmer over high heat for 4-5 hours or until potatoes and broccoli are tasteful.

Enjoy !