Slow Cooker Broccoli-Cheese Soup Recipe

Ingredients

• 3 tablespoons salted butter
• cup chopped onion
• cup chopped green bell pepper
• 3 (10.5 ounce) cans condensed cream of chicken soup
• 3 cups milk
• 1 (1 ounce) package ranch dressing mix
• 2 (1 pound) packages processed cheese food (such as Velveeta), cubed
• 1 (10 ounce) package frozen chopped broccoli
• 1 cup finely chopped celery
• 1 cup diced potatoes
• cup finely chopped carrots

Directions

Step 1: In a skillet, melt the butter over medium heat. Add the chopped onion and bell pepper, stirring occasionally until the onion softens and turns translucent, about 5 minutes.

Step 2: In a slow cooker, combine the condensed cream of chicken soup, milk, and ranch dressing mix. Whisk the ingredients together until fully combined.

Step 3: Stir in the cubed processed cheese food, mixing it well with the soup base.

Step 4: Add the frozen broccoli, chopped celery, diced potatoes, carrots, and the softened onion-bell pepper mixture into the slow cooker. Stir everything to combine.

Step 5: Cover the slow cooker and cook on Low for 3 to 4 hours, stirring occasionally until the cheese is melted and the soup is heated through.

Step 6: (Optional) If your slow cooker runs hot and youre not ready to serve, switch it to the "Warm" setting. Stir occasionally to prevent overcooking and curdling. For a thicker soup, turn off the slow cooker about 30 minutes before serving, and let it rest to thicken up.

Nutrition Facts (per serving)

• Calories: 484
• Total Fat: 33g (42% DV)
• Saturated Fat: 18g (91% DV)
• Cholesterol: 95mg (32% DV)
• Sodium: 2009mg (87% DV)
• Total Carbohydrate: 25g (9% DV)
• Dietary Fiber: 2g (6% DV)
• Total Sugars: 12g
• Protein: 23g (45% DV)
• Vitamin C: 23mg (25% DV)
• Calcium: 635mg (49% DV)
• Iron: 2mg (10% DV)
• Potassium: 576mg (12% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.