Slow Cooker Broccoli Cheese Soup

Mix up all the ingredients in your slow cooker and turn it on before you go to bed at night. By morning, your lunch will be ready. Ladle into individual containers to grab as you walk out the door. Your coworkers should be jealous of your wonderful-smelling lunches.

Ingredients

Instructions

In a frying pan, saute the celery, onion and garlic in butter until soft. Transfer to a slow cooker. You can also use your Instant Pot by using the Saute setting. Since my Instant Pot also has a slow cooker feature, I am going to take advantage of making the soup in it from start to finish. One less dish to wash, right?

Add the broccoli and chicken broth.

Add the nutmeg, oregano, cayenne, salt and pepper. Stir. Add the evaporated milk, Velveeta, cheddar cheese and cream cheese. Stir.

Place the lid on the slow cooker and cook on low for 8 hours or on high for 4 hours. Stir well before serving.

Slow Cooker Broccoli Cheese Soup

Broccoli Cheese soup is so good. Put everything together before bedtime and it is done by the time you get up and all ready to go by lunch time. Perfect!

5 from 1 vote

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Prep Time 6 minutes mins

Cook Time 6 hours hrs 3 minutes mins

Total Time 8 hours hrs 9 minutes mins

Course Soup

Equipment

• Measuring spoons
• 1 knife
• 1 measuring cup
• 1 frying pan
• 1 Large spoon
• Slow cooker or Instant Pot

Ingredients

  

• 2-3 Tbsp. butter
• 1 yellow onion, chopped
• 2 ribs celery, diced
• 3 tsp. garlic, minced
• 5 cups broccoli, cut into small florets
• 1 32-oz. carton chicken broth
• 1 tsp. dried oregano
• 1/4 tsp. ground nutmeg
• 1/8 tsp. cayenne
• 1 tsp. Salt or more to taste
• 1/2 tsp. black pepper or more to taste
• 1 can evaporated milk
• 1 lb. block Velveeta, cubed
• 1 8-oz. bag harp cheddar shredded cheese
• 2 oz. cream cheese, cubed

Instructions

 

• In a frying pan, saute the celery, onion and garlic in butter until soft.
• Transfer to a slow cooker. You can also use your Instant Pot by using the Saute setting.
• Add the broccoli and chicken broth.
• Add the nutmeg, oregano, cayenne, salt and pepper. Stir.
• Add the evaporated milk, Velveeta, cheddar cheese and cream cheese. Stir.
• Place the lid on the slow cooker and cook on low for 8 hours or on high for 4 hours. Stir well before serving.