 | | Directions |
- Place cubed potatoes, vegetable soup mix, water, and onion in a slow cooker.
- Cover and cook on low 6 to 7 hours or on high for 4 hours, until potatoes are fork tender.
- Cut broccoli into florets.
- Place in boiling water for 5 minutes or until tender/crisp. Drain.
- Add the broccoli, cheeses, and milk to the slow cooker.
- Heat through until the cheese is melted (10 to 15 minutes).
- Add more milk if like your soup to have a thinner consistency.
- Use an immersion blender to cream the soup.
- Garnish the soup with shredded cheese and sour cream.
- Add salt and pepper to taste.
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Prep Time: 10 minutes
Cook Time: 4 hours
Container: slow cooker and large saucepan
Servings: 16
|  | | Ingredients | | - | | 8 baking potatoes - unpeeled and cubed - (you can peel if desired) |
| - | | 1 1/2 cups water |
| - | | 1 envelope dry vegetable soup mix |
| - | | 1 large onion - finely chopped |
| - | | salt and pepper to taste |
| - | | 1 bunch broccoli |
| - | | 1 cup shredded sharp cheddar cheese |
| - | | 1 cup Velveeta cheese - cubed |
| - | | 4 cups milk |
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