Creamy Crock Pot Broccoli Cheese Soup
Minimal prep and maximum flavor makes this Creamy Crock Pot Broccoli Cheese Soup the ultimate comforting soup!
Servings: 8
Calories: 380kcal
Ingredients
- 6 tablespoon butter
- 1 onion chopped
- 32 oz frozen chopped broccoli
- 4 (14.5 oz) cans chicken broth
- 16 oz processed cheese product Velveeta, cubed
- 16 oz shredded sharp cheddar cheese
- 2 cups half and half
- 4 cloves garlic minced
- ⅔ cup cornstarch
- 1 cup water
Instructions
- In small saucepan add cheese product (Velveeta) and half & half. Cook until melted, stirring as needed. Once melted add chicken broth and bring to temperature.
- While cheese is melting, add cornstarch to bowl and stir in water a few tablespoons at a time to prevent clumping.
- Once cornstarch has turned into a slurry temper it by ladeling warm cheese sauce into it to bring up its temperature.
- Once slurry is warm, add it to the crock pot with the sauce and stir to combine.
- Add remaining ingredients, minus the sharp cheddar cheese, and let cook on high for three hours, stirring occasionally.
- Before serving, add sharp cheddar cheese to the crock pot and stir to melt the cheese into the sauce.
- If soup gets too thick, you can thin it out by adding a tablespoon of water at a time to reach your desired consistency.
Notes
IF YOU LIKED THIS RECIPE you will love my Cheesy Potato Dill Soup!
Nutrition
Calories: 380kcal