Crockpot Potato Broccoli Cheddar Soup

Ingredients:

32 oz frozen broccoli

2 Idaho potatoes, peeled and cubed

1 can (10.5 oz) cream of chicken soup

1 can (10.5 oz) cream of mushroom soup

1 small yellow onion, sliced

2 cloves garlic, minced (about 1.5 tsp)

1 can (14 oz) chicken broth

1/4 stick butter

1 block Velveeta cheese, cubed

1 tsp flour

Salt and pepper to taste

Prepare Ingredients: Begin by peeling and cubing the potatoes, slicing the onion, and mincing the garlic.

Assemble in Crockpot: In your crockpot, combine all ingredients except for the Velveeta cheese.

Cook: Set your crockpot to high and let it cook for 4 to 5 hours, or until the potatoes are tender.

Add Cheese: About 30 minutes before serving, stir in the cubed Velveeta cheese.

Serve: Taste and adjust seasoning with salt and pepper before serving hot.

Prep Time: 15 mins | Total Time: 4.5 hours | Servings: 7