Slow Cooker Broccoli Cheese Soup
If you're the sorta person that likes creamy soups...we think you'll LOVE this slow cooker broccoli cheese soup! Freezer friendly, make ahead friendly and a huge crowd pleaser!
Servings: 6 to 8 servings
Ingredients
- 2 - 2 1/2 cups frozen hash browns
- 5 - 6 cups of frozen broccoli or about 1 large head if using fresh
- 2 1/2 to 3 cups carrots diced small or shredded
- 1 onion minced fine
- 2 to 4 cloves of garlic minced
- 2 cups chicken stock or broth
- 1 1/2 to 3 cups milk or evaporated milk whichever one you have on hand works
- 1 8 ounces block cream cheese, diced (don't freeze for this recipe)
- 2 cups shredded Velveeta shredded cheddar or cubed Velveeta (don't freeze cubed Velveeta, opt for one of the other options)
Instructions
- Add the broccoli, hash browns, carrots, garlic and onion to the crockpot
- Pour the chicken stock (broth) over the top
- Cover and cook on low for 6 to 8 hours, high for 3 1/2 to 4 (check the vegetables for doneness before proceeding)
- Add the milk and cheese to the slow cooker and stir well.
- Turn the crock pot to high and cook an additional 30 to 45 minutes.
- Stir well and serve.
Freezer Meal Prep:
- Toss the first 6 ingredients in a large freezer bag.
- If you want to freeze the milk, put it in a bag on its own, don't mix it in.
- Stack the veggie bag, milk bag, and shredded cheese and tape them together
- Add a note to your label that the cream cheese will need purchased and/or added when you cook your freezer meal.
- Defrost in the refrigerator overnight for a 6 to 8 hour cook time.