Potato Broccoli Cheddar Soup
Directions
- 1Add 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.
- 2Add 8 cups of water and Better than Bouillon chicken paste (or substitute with chicken broth).
- 3Add salt, pepper, garlic powder, and Meat Church Holy Voodoo seasoning (or any preferred seasoning).
- 4Stir everything well.
- 5Cook on high for 4 hours (or on low for 6-8 hours) until potatoes are fork-tender.
- 6Add 32 ounces of processed cheese and 2 cups of heavy cream once potatoes are fork tender.
- 7Let it cook for another 30 minutes on low until cheese is melted.
- 8Top with freshly grated sharp cheddar cheese and a couple of slices of cooked bacon.
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
- 0 salt
- 0 pepper
- 0 garlic
- 0 holy voodoo
- 32 ounces processed cheese
- 2 cups heavy cream
- 0 shredded sharp cheddar cheese
- 0 cooked bacon
Equipment
crockpot