Broccoli-cheese soup in the slow cooker with additions.
| Prep Time: | 30 mins |
| Cook Time: | 3 hrs 10 mins |
| Total Time: | 3 hrs 40 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 3 tablespoons salted butter
- ½ cup chopped onion
- ½ cup chopped green bell pepper
- 3 (10.5 ounce) cans condensed cream of chicken soup
- 3 cups milk
- 1 (1 ounce) package ranch dressing mix
- 2 (1 pound) packages processed cheese food (such as Velveeta®), cubed
- 1 (10 ounce) package frozen chopped broccoli
- 1 cup finely chopped celery
- ½ cup finely chopped carrots
- 1 cup diced potatoes
Instructions
- Melt butter in a skillet over medium heat; stir in onion and bell pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
- Combine condensed soup, milk, and ranch dressing mix in a slow cooker; whisk until combined. Stir in processed cheese food. Mix in broccoli, celery, carrots, potatoes, and onion-bell pepper mixture.
- Cover and cook on Low, stirring occasionally, until cheese is melted, 3 to 4 hours.
- If your slow cooker runs on the hot side and you need more time before the rest of the meal is ready, turn the heat to Warm and continue to stir occasionally until serving. Too much cooking can curdle the soup. Turning the slow cooker off about 30 minutes before you serve will make it thicken up nicely.
Nutrition Facts
| Calories | 484 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 95 mg |
| Dietary Fiber | 2 g |
| Protein | 23 g |
| Saturated Fat | 18 g |
| Sodium | 2009 mg |
| Sugars | 12 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
Easy, quick recipe and soooo good!
The flavor is delicious. The instructions say nothing about what to do with the potatoes. I put them in with all the other ingredients, but they took much longer than 3 – 4 hours to cook. I kept it on low for about 8 hours.
Flavorful and perfect for a winter evening!