This easy broccoli cheddar soup can be made on the stovetop or in the slow cooker and has become a family favorite! I love finding ways to incorporate veggies without the kids noticing them!
Serves 6
1 c. onion (diced)
2 c. carrots (shredded or diced)
6 c. broccoli (fresh or frozen)
1/4 c. cornstarch (mix with the chicken broth)
4 cups chicken broth (or 4 cups water combined with 4 t. chicken paste or 4 t. boullion)
1 t. garlic powder
1/2 t. pepper
1 c. heavy cream (or 3/4 c. milk and 1/4 c. sour cream)
16 oz. Velveeta (diced)
Slow cooker instructions:
Add all ingredients EXCEPT heavy cream and Velveeta to 5 to 6 quart slow cooker. Cook on high for 4 hours or on low for 6 hours. Add cream and cubed Velveeta and cook on high additional 20 min. or on low for 40 min.
Stovetop instructions:
Add all ingredients EXCEPT heavy cream and Velveeta to 5 quart pot. Cover and cook over medium-high heat stirring occasionally for 30-40 minutes, or until broccoli breaks completely apart. Turn heat to low and add cream and cubed Velveeta and cook until cheese is melted, stirring consistently to prevent scorching. Serve with homemade easy biscuits, or homemade yeast rolls or homemade bread!
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