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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 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.
