Make this Broccoli and Potato Cheese Soup for a comfort food dinner on a cold Winter night. The soup is cooked on high in a slow cooker for 4 hours. This soup is both delicious and easy to make!
32 oz frozen broccoli (fresh doesn’t stand up well)
2 Idaho potatoes cut up
1 can of cream of chicken
1 can of cream of mushroom
1 small sliced yellow onion
2 cloves garlic minced (1.5 tsp)
1 (14 oz) can of chicken broth
1/4 stick butter
1 block Velveeta cheese
1 Tsp flour
Salt and pepper to taste
How to make it:
Peel potatoes, mince garlic, slice the onion finely, and throw it all in crock along with everything else. Velvetta breaks up best of cut in small blocks. Cook on high for 4-5 hrs or until potatoes and broccoli are to taste.
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