Slow Cooker Broccoli Potato Cheddar Soup with Velveeta
- Prep
- 10 min
- Cook
- 5 hr
- Yield
- 6 servings
- Level
- medium
- Cuisine
- American
A rich and creamy comfort soup that combines tender broccoli florets, hearty potato chunks, and melted Velveeta cheese in a savory base. This hands-off crockpot recipe creates a satisfying meal perfect for chilly days when you want something warm and filling without much effort. The combination of cream soups and chicken broth creates a velvety texture, while the flour mixture ensures the perfect consistency. Ideal for busy weeknights or weekend family dinners when you crave homestyle comfort food.
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Method
6 steps- 1
Mix flour into chicken broth until completely smooth
- 2
Add cubed potatoes, diced onion, minced garlic, frozen broccoli florets, Velveeta cubes, and both cans of soup to crockpot
- 3
Pour flour and broth mixture over ingredients
- 4
Cover and cook on high for 4 to 5 hours until vegetables are tender
- 5
Stir well to combine all ingredients
- 6
Season with salt and pepper to taste and serve hot
Tips
Mix flour thoroughly with broth before adding to prevent lumps in the final soup
Cut potatoes into uniform cubes for even cooking throughout the slow cooking process
Stir well at the end to ensure cheese is fully melted and distributed
Good to Know
Refrigerate for up to 3 days in covered container
Can be made 1 day ahead and reheated gently
Serve hot with crusty bread or crackers
Common Mistakes
Don't skip mixing flour with broth to avoid lumpy texture
Avoid lifting lid frequently to prevent heat loss and uneven cooking
Substitutions
conf:3
FAQ
Can I use fresh broccoli instead of frozen?
Yes, use the same amount of fresh broccoli florets. They may cook slightly faster than frozen.
What if I don't have Velveeta cheese?
Substitute with 8 oz of cream cheese or sharp cheddar, though texture may be less smooth.
How long will this soup keep in the refrigerator?
Store covered for up to 3 days. Reheat gently on stovetop, adding broth if needed.