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One night a few weeks ago, I decided to tackle a recipe I'd been drooling over for a while -- particularly when I discovered that there were no McAlisters and Panera Breads on this island; i.e., no instantly-in-your-hands-without-cooking-super-delicious broccoli cheese soup.
Of course, that's when Pinterest stepped in to save the day with this recipe.
It sounded so easy -- broccoli cheese soup in a crock pot? All I have to do is throw the ingredients in and let it cook?! Brilliant.
So that's what I did. I let a batch of this deliciousness cook on high for four hours, and promptly ended up with WAY too much soup for Mr. L and I to consume in one sitting. So we ate some and froze the rest!
I will say though, I did not like the way the Velveeta melted in the crock pot. For some reason, we've experienced issues before where the cheese does not fully break down and just gets clumpy. For the batch I froze, I used a blender to even everything out, but of course lost the little broccoli and carrot bits that make broccoli cheese soup so yummy. I'm assuming that's how the crock pot cooks Velveeta cheese (maybe just on high?), but I'm not 100% sure. Next time, I think I'd skip the crock pot altogether and just make a roux-based soup on the stove.
But if clumpy Velveeta doesn't deter you, definitely try this recipe. It tasted pretty awesome =)
- 2 10oz cans cream of chicken soup
- 1 small onion
- 1 carrot
- 1 lb Velveeta, cubed
- 2 12oz bags frozen chopped broccoli
- 1 quart half and half
- 1 tsp hot sauce
- shredded cheddar cheese/croutons/etc for topping
1. Pulse onions and carrot in food processor.
2. Add all ingredients to the crock pot.
3. Cook on high for four hours.4. Top with cheese/croutons/etc and enjoy!
I told you it was ridiculously easy. Go forth, cook, and enjoy! =)