CROCK POT VEGETARIAN CHEESE AND BROCCOLI SOUP

This is another one of those OMG! recipes! Years ago I used to make a knock off Gallagher’s Cheese and Broccoli Soup that was so good. So I decided to try it in the crock pot. Now I changed the recipe and used Velveeta cheese instead of Cheese Wiz and it turned out awesome! I made it at work so of course it had to be quick and easy. I chopped and sautéed the onions and peppers the night before and then was able to just throw everything in the pot the next morning to be ready for our luncheon. I had made the ham and 15 bean soup also but the cheese and broccoli soup was the first to go. I doubled the recipe and used 4 cups of milk and it was still very thick, and creamy, and tasted very cheesy. I will making this one again at our next party if not sooner at home for dinner. If you like rich and creamy soups this one is worth trying. You can even add small cubes of potatoes or frozen hash brown cubes for cheese broccoli and potato soup. Happy holidays to everyone!

 

INGREDIENTS:

½ cup of finely chopped onion
½ cup of finely chopped bell pepper
2 tbs. of butter

1 10 oz. can of cream of soup1 ½ cups of whole milk (I used 2 cup  because I thought my soup looked a little thick)

1 lb. of Velveeta cheese

1 10oz. bag of chopped frozen broccoli

DIRECTIONS:

Sauté the onions and peppers in the butter until soft. Then spray the crock pot with PAM. Add the onions, peppers, milk, and soup to the pot. Then cube the Velveeta cheese and chop the broccoli into small pieces and add it to the pot and stir. Cover and cook on low for 3 -4 hours.