SLOW COOKER SOUP RECIPE RECIPES

Name: Slow-Cooker Cheesy Broccoli Soup
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 4 servings.
Ingredients: 2 tablespoons butter; 1 small onion, finely chopped; 2 cups finely chopped fresh broccoli; 3 cups reduced-sodium chicken broth; 1 can (12 ounces) evaporated milk; 1/2 teaspoon pepper; 1 package (8 ounces) Velveeta, cubed; 1-1/2 cups shredded extra-sharp cheddar cheese; 1 cup shredded Parmesan cheese; Additional shredded extra-sharp cheddar cheese

SLOW-COOKER CHEESY BROCCOLI SOUP RECIPE: HOW TO MAKE IT

Slow-Cooker Cheesy Broccoli Soup Recipe: How to Make It image

When I want soup at a restaurant, it’s broccoli-cheese all the way. When I make it at home it’s creamy cheesy, exactly how I like it. —Kristen Hills, Layton, UT

Provided by Taste of Home

Categories Dinner Lunch

Total Time 03 hours 15 minutes

Prep Time 15 minutes

Cook Time 03 hours 00 minutes

Yield 4 servings.

Number Of Ingredients 10

Ingredients

2 tablespoons butter
1 small onion, finely chopped
2 cups finely chopped fresh broccoli
3 cups reduced-sodium chicken broth
1 can (12 ounces) evaporated milk
1/2 teaspoon pepper
1 package (8 ounces) Velveeta, cubed
1-1/2 cups shredded extra-sharp cheddar cheese
1 cup shredded Parmesan cheese
Additional shredded extra-sharp cheddar cheese

Steps:

In a small skillet, heat butter over medium-high heat. Add onion; cook and stir 3-4 minutes or until tender. Transfer to a 3- or 4-qt. slow cooker. Add broccoli, broth, milk and pepper., Cook, covered, on low 3-4 hours or until broccoli is tender. Stir in Velveeta until melted. Add next 2 ingredients; stir until melted. Just before serving, stir soup to combine. Top servings with additional cheddar cheese.

Nutrition Facts : Calories 675 calories, FatContent 49g fat (30g saturated fat), CholesterolContent 165mg cholesterol, SodiumContent 1964mg sodium, CarbohydrateContent 21g carbohydrate (15g sugars, FiberContent 2g fiber), ProteinContent 39g protein.

BEST SLOW COOKER POTATO SOUP RECIPE - HOW TO MAKE SLOW ...

Best Slow Cooker Potato Soup Recipe - How to Make Slow ... image

This easy slow cooker potato soup gets its flavor from crumbled bacon and vegetables like celery and leek. It's a comforting dinner the whole family will love.

Provided by Lauren Miyashiro; Recipe by Kellie Kelley

Categories feed a crowd appetizers comfort food dinner soup

Total Time 4 hours 20 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 6-8 servings

Number Of Ingredients 11

Ingredients

6 slices bacon, chopped
2 lb. russet potatoes, peeled and cubed
3 celery stalks, sliced
1 large leek, cleaned and chopped
3 garlic cloves, finely chopped
4 c. chicken stock
1 tsp. kosher salt
6 sprigs of fresh thyme
1/2 tsp. ground black pepper
3/4 c. sour cream, plus more for garnish
Shredded cheddar cheese, chopped chives, sour cream, and reserved bacon, for serving

Steps:

Heat a large skillet over medium heat. Add the bacon strips and cook until golden brown, 6 to 8 minutes. Remove to a paper towel lined plate. Reserve 2 pieces for garnish. Crumble the remaining 4 pieces.
Place the crumbled bacon, potatoes, celery, leek, garlic, stock, salt, thyme sprigs, and pepper in the base of a 6- to 8-quart slow cooker. Put the lid on the slow cooker, and cook on high for 4 hours (or low for 6 to 8 hours) until the potatoes are tender when pierced with a fork. Remove the thyme sprigs and discard.
Use an immersion blender to blend the soup to a semi-smooth consistency, leaving small chunks of potato and vegetables for texture. Stir in the sour cream. (Add 1/4 to 1/2 cup of water, to thin the soup out to your desired consistency). Serve in bowls, garnished with cheese, chives, additional sour cream, and the reserved bacon slices crumbled over top.

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