Crockpot Potato Broccoli Cheddar (Print Format)
Tender potatoes, broccoli, and creamy cheddar slowly melded into a warm, comforting dish.
# Ingredients:
→ Vegetables
01 -
2 pounds frozen broccoli florets
02 -
3 large potatoes, peeled and cubed
03 -
1 large onion, finely diced
04 -
2 teaspoons minced garlic
→ Liquids and Broth
05 -
1 1/3 cups chicken broth
→ Dairy and Cheese
06 -
4 tablespoons unsalted butter
07 -
8 ounces Velveeta cheese, cubed
→ Canned Goods
08 -
1 can cream of chicken soup
09 -
1 can cream of mushroom soup
→ Seasonings and Thickeners
10 -
2 teaspoons all-purpose flour
11 -
Salt, to taste
12 -
Freshly ground black pepper, to taste
# Steps:
01 -
Dissolve the all-purpose flour into the chicken broth thoroughly to create a smooth mixture that will thicken the soup during cooking.
02 -
Add the cubed potatoes, diced onion, minced garlic, frozen broccoli florets, cubed Velveeta cheese, cream of chicken soup, and cream of mushroom soup into the crockpot. Pour the flour and chicken broth mixture evenly over the top.
03 -
Secure the crockpot lid and cook on high heat for 4 to 5 hours, allowing the vegetables to soften and flavors to meld.
04 -
Stir the soup thoroughly to combine all ingredients smoothly. Adjust seasoning with salt and freshly ground black pepper according to taste. Serve hot.
# Tips:
01 -
Dissolving the flour in broth first prevents lumps and ensures a creamy, smooth texture.