Monday, June 30, 2014

Slow-Cooker Broccoli Cheese Soup

I love my slow-cooker.  It's an appliance I've had for years but have only really started to use in the past year or so.  I also love broccoli cheese soup, but have yet to find one that is easy to make AND tastes good.  This was set up to be a dinner-winner right from the start because (1) I love my slow-cooker and (2) I love broccoli cheese soup.  The stars must have aligned because this soup was delicious!

Creamy Broccoli Soup (adapted from I don't know because I, yet again, forgot to save the source...)

  • 1 quart low-sodium chicken broth (or you can do what I do and just measure out a quart of water and add the necessary number of chicken bouillon cubes)
  • 2 cups milk
  • 20 oz. frozen broccoli cuts, thawed
  • 1/2 small onion, finely chopped
  • 1/4 t black pepper
  • 7 oz Velveeta, cut into cubes (You know how Velveeta comes in enormous boxes?  I actually found these tiny 4 oz. boxes hidden among all the giants so mine ended up being 8 oz--2 4 oz. portions...but it was still way better than having a half-used box of Velveeta lying around my house for weeks and ultimately being tossed in the garbage.)
  • 1 1/3 cups instant mashed potatoes (yes I know this sounds weird but they are what end up making this soup delicious, I promise!)
  1. Combine broth, milk, broccoli, onion, pepper and 1 cup water in slow-cooker bowl.  Cover and cook on HIGH for 3 hours or LOW for 5 hours.
  2. Whisk Velveeta into slow cooker until smooth.  Sprinkle instant potatoes over soup and whisk to combine.  Serve immediately
Easiest dinner ever and it won't disappoint you!

No comments:

Post a Comment