Slow Cooker Potato Broccoli Soup Recipes

SLOW-COOKER CHEESY BROCCOLI SOUP

Steps:

• In a small skillet, heat butter over medium-high heat. Add onion; cook and stir 3-4 minutes or until tender. Transfer to a 3- or 4-qt. slow cooker. Add broccoli, broth, milk and pepper., Cook, covered, on low 3-4 hours or until broccoli is tender. Stir in process cheese until melted. Add shredded cheeses; stir until melted. Just before serving, stir soup to combine. Top servings with additional cheddar cheese.

SLOW COOKER POTATO SOUP

Steps:

• Place the potatoes, onion, butter, chicken bouillon cubes, parsley and water into a slow cooker. Set on low and let cook for 6 to 8 hours.
• At least half an hour before serving, stir together the milk and flour until no lumps remain, and mix into the soup. Cook for 30 minutes or until the soup is thickened.

BROCCOLI AND POTATO SOUP

Steps:

• Place the potatoes, onion, carrot and garlic in a 4- or 5-qt. slow cooker. Add the water, soup and seasonings. Cover and cook on low for 4-5 hours or until heated through. , Stir in broccoli and cheese. Cover and cook for 30 minutes or until broccoli is tender.

SLOW COOKER CREAM OF BROCCOLI SOUP

Steps:

• Heat vegetable oil in a large pot over medium heat; cook the onion in the hot oil until soft, 5 to 7 minutes.
• Drain as much liquid from the onion as possible. Transfer the drained onion to a slow cooker.
• Place the broccoli, cream of celery soup, cream of mushroom soup, American cheese, and milk into the slow cooker.
• Cook on Low until the broccoli is tender and the flavors meld, 3 to 4 hours.

SLOW COOKER BROCCOLI CHEESE POTATO SOUP

Steps:

• Spray a slow cooker with nonstick spray. Add onions, potatoes and broth into slow cooker. Cook on high for 4 hours.
• With 30 minutes remaining add broccoli to slow cooker and stir.
• In a small bowl mix cornstarch and milk together. With 15 minutes remaining add cornstarch mixture to slow cooker.
• When 4 hours is up, add shredded cheese and mix until melted.
• Serve in bowls. Enjoy!

SLOW COOKER CREAMY POTATO, CABBAGE, BROCCOLI AND CHEESE SOUP

Steps:

• Place everything except cabbage and cheese in a 6 quart crockpot.
• Add as much cabbage as will fit and still leave about an inch of space between the top of the food and the lid.
• Add water to almost cover the ingredients (about 2 cups when I made it).
• Cook on low until soft my guess is 6-8 hours then use an immersion blender to cream everything.
• add in cheeses and blend again, or let melt and stir.
• This is a nice hearty soup for the cold snap we are having. It needed a bit more flavor so I added the tony's at the end. Adding bits of ham at the beginning might work for that as well.