Potato Broccoli Cheddar Soup

Potato Broccoli Cheddar Soup

8 mins

Directions

  1. 1.

    Add 1 chopped onion, 1/2 cup chopped celery, 1 cup shredded carrots, 3-4 cups chopped broccoli heads, 3-4 cups potato, cut into bite-size cubes, and 4 minced garlic cloves to the crockpot.

  2. 2.

    Add 8 cups of water and Better than Bouillon chicken paste (or substitute with chicken broth).

  3. 3.

    Add salt, pepper, garlic powder, and Meat Church Holy Voodoo seasoning (or any preferred seasoning).

  4. 4.

    Stir everything well.

  5. 5.

    Cook on high for 4 hours (or on low for 6-8 hours) until potatoes are fork-tender.

  6. 6.

    Add 32 ounces of processed cheese and 2 cups of heavy cream once potatoes are fork tender.

  7. 7.

    Let it cook for another 30 minutes on low until cheese is melted.

  8. 8.

    Top with freshly grated sharp cheddar cheese and a couple of slices of cooked bacon.

  1. 1.

  2. 2.

  3. 3.

  4. 4.

  5. 5.

  6. 6.

  7. 7.

  8. 8.

Ingredients

  • 1 chopped chopped onion
  • 0.5 cup chopped celery
  • 1 cup shredded carrots
  • 3 cups chopped broccoli heads
  • 3 cups potato, cut into bite-size cubes
  • 4 minced minced garlic cloves
  • 8 cups water
  • 1 jar better than bouillon chicken paste
  • salt
  • pepper
  • garlic
  • holy voodoo
  • 32 ounces processed cheese
  • 2 cups heavy cream
  • shredded sharp cheddar cheese
  • cooked bacon

Equipment

crockpot

Tips

How accurate is this recipe?

Extract your Next Recipe!