Ingredients
- 2 lb frozen broccoli florets
- 3 large potatoes peeled and cubed
- 1 large onion finely diced
- 2 tsp minced garlic
- 1 ⅓ c chicken broth
- 4 tbsp unsalted butter
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 8 oz Velveeta cheese cubed
- 2 tsp all-purpose flour
- Salt and freshly ground black pepper to taste
Prevent your screen from going dark
Instructions
-
Start by mixing the flour into the chicken broth until it’s completely smooth—this little trick helps create a perfectly thickened soup. Next, toss the cubed potatoes, diced onion, minced garlic, frozen broccoli florets, Velveeta cubes, and both cans of soup into your crockpot. Pour the flour and broth mixture over the top to bring it all together.
-
Pop the lid on and set the crockpot to cook on high for about 4 to 5 hours, giving everything plenty of time to soften and those flavors to blend beautifully.
-
When time’s up, give the soup a good stir to make sure everything is mixed well. Season with salt and pepper to taste, then serve it up hot and comforting.
Notes
To make this recipe gluten-free, all you must do is trade the all-purpose flour with gluten-free flour or even cornstarch. Also, double-check that your cream of chicken and cream of mushroom soups are gluten-free—many brands offer gluten-free options now. This way, you can still relish the decadent, creamy, cheesy goodness of this soup without stressing about gluten. The flavors stay just as comforting and delicious. So everyone can dig in and appreciate!