crockpot broccoli and potato soup

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Ingredients:

• ▢ 32. oz/2 lb of frozen broccoli florets

• ▢ 3 lbs gold potatoes

• ▢ 1 large onion finely diced

• ▢ 1 tablespoon of minced garlic

• ▢ 1 1/2 cups of chicken broth

• ▢ 4 tablespoons of unsalted butter

• ▢ 1 can of cream of chicken soup

• ▢ 1 can of cream of mushroom soup

• ▢ 8 ounces of Velveeta cheese cubed- you can get the 5 count mini blocks- use 2 of the mini blocks

• ▢ 2 teaspoons of all-purpose flour

• ▢ Salt and freshly ground black pepper adjusted to taste

• ▢ bacon bits for topping (optional)

• ▢ shredded cheddar cheese for topping (optional)

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Instructions:

• Turn your crockpot on high.

• Dissolve the flour (2 tsp) into the chicken broth (1 1/2 c). Make sure it is fully incorporated. Pour into crockpot.

• Dice your onion and cut up your potatoes (3 lbs). You can cut your potatoes however you choose as long as they are not super thick- the thicker the potato the longer it takes to fully cook them. Add your chopped potatoes and onion to crockpot.

• Place the butter (4 tbsp), minced garlic (1 tbsp), frozen broccoli florets (32 oz./2 lb), cubes of Velveeta cheese (8 oz), and both cans of soup into the crockpot. Stir everything together really well.

• Secure the lid on the crockpot and cook on high for approximately 4 to 5 hours.

• After 4-5 hours, check your potatoes to see if they have fully cooked. If they haven’t completely cooked through- keep checking in 15-30 minute increments until cooked through.

• Once they are cooked through, give everything a good stir. Taste and season with salt and pepper.

• Serve hot for best results. Top with cheddar cheese & bacon bits.

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