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I had a hankering for broccoli cheese soup recently. It’s always been a favorite. And it’s been ages since I’ve indulged. So, I tossed a few ingredients in the crock pot yesterday afternoon.
And was rewarded with this creamy and delicious slow cooker broccoli cheese soup that we gobbled up for supper last night.
Recipe Notes
This soup recipe uses processed ingredients, which I’m okay with every once in a while. If you prefer from scratch recipes, be sure to check out this light and healthy broccoli cheese soup or this Easy Instant Pot Broccoli Cheddar Soup that begins with fresh broccoli florets and is easily adaptable for vegetarians.
Rod said that this soup ranked right up there with Friday night’s Moroccan chicken, which I consider a huge compliment.
And he didn’t want it to end. So, he had seconds!
This really is an amazing soup, considering how easy it is. I didn’t want to stop eating it either. It tasted so creamy and delicious. I’d never guess it was light.
I probably could have adapted this stove top broccoli cheese soup recipe for the slow cooker.
Instead I took the lazy way out and adapted a recipe from Fix-it and Forget-it 5-Ingredient Favorites: Comforting Slow Cooker Recipes (affiliate link) that I was able to toss together in less than 10 minutes.
This slow cooker broccoli cheese soup is a winner. I’ll definitely be making it again.
How Many Calories and WW Points in this Slow Cooker Broccoli Cheese Soup?
According to my calculations, each serving has just 169 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
6 SmartPoints (Green plan)
6 SmartPoints (Blue plan)
6 SmartPoints (Purple plan)
4 PointsPlus (Old plan)
If you’ve made this Easy Crock Pot Broccoli Cheese Soup, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Slow Cooker Broccoli Cheese Soup Recipe
Ingredients
- 3 cans (10.75 ounces each) cream of potato soup
- 1 package (16 ounces) frozen chopped broccoli, thawed
- 2 cups chicken or vegetable broth (affiliate link)
- 1 can (12 ounces) low-fat evaporated milk
- 8 ounces reduced fat Velveeta cheese (about 2 cups cubed)
- Salt and pepper to taste
Instructions
- Ideal Slow Cooker Size: 3- to 4-Quart
- Place the potato soup, broccoli, and broth in the slow cooker. Stir to combine.
- Cover and cook on LOW for 4 to 6 or until the broccoli is very tender.
- During the last 30 minutes of cooking time, stir in the evaporated milk and cubes of velveeta and continue cooking, with the lid on, until the cheese is melted and soup is hot.
- Taste and season with salt and pepper.
Notes
(Must be logged into WW on a smartphone or tablet.) 6 SmartPoints (Green plan) 6 SmartPoints (Blue plan) 6 SmartPoints (Purple plan) 4 PointsPlus (Old plan) This would be good with a little fresh chopped basil stirred in at the end too.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: adapted from Fix-it and Forget-it 5-Ingredient Favorites: Comforting Slow Cooker Recipes (affiliate link) by Phyllis Good.
Made this today…it was easy and delicious!
I knew I had to try this after I loved your cheeseburger soup so much! Man, am I glad I did!! We loved it! So rich and creamy! I made a double batch and can’t wait for leftovers at lunch tomorrow!
Thanks, Shelly!! You’ve made my day 🙂