Easy Broccoli and Cheese Soup- Slow Cooker

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I love to make soup especially in the fall and winter months. Last week I was really craving a good broccoli and cheese soup and wanted to make it for dinner. I found this recipe over at My Kind of Cooking. It said this soup took 1st place in one of their cooking contests so I knew it had to be good. I made a couple of little changes for my family and they loved it. After dinner my kids were already asking when we could have it for dinner again!

Ingredients you will need:
1 8 ounce package of Velveeta cheese
2 10 oz. cans of cream of celery soup
1 12 oz. can of evaporated milk
1 10 oz. pkg. of broccoli (frozen) florets
1 c. water (or more depending how thick you like your soup)
pepper to taste

Directions:
Combine all of the ingredients in your slow cooker and mix together well. Cover and cook on low for 4-5 hours. Stir occasionally so your cheese doesn’t burn and stick to the sides. About half an hour before serving I took some of the soup out and put into a large bowl and used an immersion blender and blended the broccoli chunks into smaller chunks. This also makes the soup thicker and creamier. This is how I like to eat broccoli and cheese soup. My husband on the other hand likes big chunks of broccoli. He said he wants to be able to taste a big chunk of broccoli in every bite. I guess next time I make it we will have to come to some sort of compromise. 🙂 This soup makes 6-7 servings so you will defiantly want to double the recipe if you have a larger family or you are serving a large crowd. Enjoy!

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