I love soup - creamy soups, broth soups, soups that have lots of veggies, dumpling soups. I don't discriminate in my love for a good, hot soup. But give me a creamy, savory, extra-hot, cheesy soup and you will have my heart. This crockpot recipe is quick, easy, inexpensive, and can feed an army. Add diced ham to please your meat-dependent eaters (read: my husband) or top with crumbled bacon. Perfect for this gloomy winter weather we're having in the Midwest!
1 can cream of cheddar soup
1 can cream of chicken soup
1 and 1/2 boxes of Chicken broth
2 cups heavy whipping cream (or half and half or milk)
1 small onion diced
1 bag of shredded carrots
1/2 stick of butter cubed
1 stick cream cheese cubed
36 Oz of broccoli or cauliflower (can use fresh or frozen)
12 Oz velveeta, cubed (can sub cheddar cheese cubed or American cheese slices)
Garlic (or garlic powder) to taste
1 Tsp salt
1 Tsp pepper
1 Tsp paprika
1 Tsp dry mustard powder
1 Tsp red pepper flakes
Cook on low in crock pot for 8 hours or on high for 4 hours.
To make this recipe vegetarian, just substitute vegetable broth for chicken broth and use 2 cans of cheddar soup rather than the can of cream of chicken.