Ingredients:
• 3 medium potatoes, peeled and cubed
• 2 lbs frozen broccoli florets
• 1 onion, diced
• 2 tsp minced garlic
• 1⅓ cups chicken broth (or vegetable broth for a vegetarian option)
• 2 tsp all-purpose flour
• 1 can (10.5 oz) cream of chicken soup (substitute with cream of celery for vegetarian)
• 1 can (10.5 oz) cream of mushroom soup
• 4 tbsp unsalted butter
• 8 oz Velveeta cheese, cubed
• Salt and pepper, to taste
Instructions:
1. In a small bowl, whisk 2 tsp of flour into the chicken or vegetable broth until fully dissolved.
2. Pour the broth mixture into the crockpot. Add the cream of chicken soup, cream of mushroom soup, butter, Velveeta cheese, potatoes, onion, and broccoli florets. Stir to combine everything evenly.
3. Cover and cook on HIGH for 4–5 hours (or LOW for 7–8 hours) until the potatoes and broccoli are tender.
4. Once cooked, stir the soup well to blend all ingredients into a smooth, creamy consistency. Season with salt and pepper to taste before serving.
Servings: 6
Prep Time: 10 minutes
Cook Time: 4–5 hours
