Description
A comforting and creamy soup featuring potatoes, broccoli, and cheese.
Ingredients
Scale
- 5 cups russet potatoes, peeled and diced
- 3 cups broccoli florets, chopped small
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 8 oz Velveeta cheese, cubed
- 1 cup heavy cream
- 4 tablespoons butter
- 0 cup all-purpose flour
- 0 teaspoon salt
- 0 teaspoon black pepper
- 0 teaspoon paprika
Instructions
- Peel and dice 5 cups of russet potatoes. Chop 1 medium onion and mince 3 cloves of garlic. Add them to the crockpot along with 4 cups of chicken broth.
- Cover and cook on high for 3 hours, or until potatoes are fork-tender.
- Stir in 3 cups of broccoli florets and 8 oz of cubed Velveeta cheese. Cook for another 30 minutes on high.
- In a saucepan, melt 4 tablespoons of butter. Whisk in 0 cup of flour until smooth. Slowly add 1 cup of heavy cream, whisking constantly until thickened (3-5 minutes).
- Stir the roux mixture into the crockpot. Add 0 teaspoon salt, 0 teaspoon black pepper, and 0 teaspoon paprika. Stir well and cook for 10 more minutes.
- Serve warm.
Notes
- This soup is perfect for cold days and can be served with crusty bread.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Category: Soup
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 70mg