Velvety Crock Pot Broccoli Cheese (Print Version)
Slow-cooked broccoli cheese soup with smooth Velveeta and buttery onions for a rich, cozy meal.
# Ingredients:
→ Soup Base
01 -
1/2 cup finely chopped onion
02 -
2 tablespoons unsalted butter or margarine
03 -
1 can (10 ounces) condensed cream of chicken soup
04 -
1 1/2 cups whole milk
05 -
1 pound processed cheese (such as Velveeta), cut into cubes
# Steps:
01 -
Heat butter or margarine in a medium skillet over medium heat. Add chopped onions and cook until softened and translucent, about 3 to 5 minutes.
02 -
Transfer sautéed onions to the crock pot. Add the condensed cream of chicken soup, whole milk, and processed cheese cubes. Stir gently to distribute ingredients evenly.
03 -
Cover and cook on low setting for 4 hours, stirring occasionally, until the cheese is fully melted and the soup is smooth and creamy.
04 -
Ladle the hot soup into bowls. Optionally, sprinkle with extra shredded cheese or freshly chopped herbs before serving.
# Notes:
01 -
For added flavor, incorporate a small amount of garlic or steamed broccoli florets during the last hour of cooking.