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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
Cook Time 6 hours 3 minutes
Total Time 8 hours 9 minutes
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.