Ingredients for Shannon's Crockpot Broccoli Cheese Soup
- Frozen Broccoli Florets
- Condensed Cheddar Cheese Soup
- 1 (10.75 ounce) can condensed cream of potato soup (or cream of celery/chicken)
- Half And Half Cream
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How to Make Shannon's Crockpot Broccoli Cheese Soup
- Chop broccoli into bite-sized florets.
- In your slow cooker, combine 1 (10.75 ounce) can condensed cream of potato soup (or cream of celery/chicken), 1 (10.75 ounce) can diced tomatoes and green chilies (undrained), 1 cup milk, 1 cup shredded cheddar cheese, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon black pepper, and 4 cups chopped broccoli.
- Stir to combine all ingredients thoroughly.
- Cook on low for 2-4 hours, or until broccoli is tender and heated through. Stir halfway through.
- Before serving, stir in an additional 1/2 cup of shredded cheddar cheese for extra cheesy goodness (optional).
- Garnish with crispy croutons and extra shredded cheddar cheese (optional).
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
18g
Fat
89g
Carbs
10g