Crockpot Broccoli Cheddar Soup (Print Format)
Slow-cooked broccoli, carrot, and melted cheese combine for a creamy, soothing bowl of warmth.
# Ingredients:
→ Soup Base
01 -
2 cups whole milk
02 -
4 cups chicken broth
03 -
4 cups broccoli, chopped
04 -
1 ½ cups carrots, shredded
05 -
1 cup yellow onion, diced
06 -
1 pound Velveeta cheese, diced
07 -
½ teaspoon chicken bouillon powder
08 -
¼ cup cornstarch
# Steps:
01 -
Place the onions, carrots, broccoli, chicken broth, and chicken bouillon powder in the crockpot. Cover with the lid and cook on the low setting for 4 to 6 hours.
02 -
Add the milk and cubed Velveeta cheese to the crockpot. Cover and cook for an additional 30 minutes or until the cheese has melted completely.
03 -
In a small bowl, mix the cornstarch with an equal amount of cold water. Pour the mixture into the crockpot and stir until the soup reaches the desired consistency.
04 -
Serve the soup warm. Enjoy!
# Tips:
01 -
Do not use shredded cheese — it won’t melt properly in the slow cooker and can turn grainy, while Velveeta melts smooth and creamy for the perfect texture.
02 -
Bacon bits are a great addition to this soup.