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.
Recipe Notes
This would be good with a little fresh chopped basil stirred in at the end too.Serving size: 1 cupClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.6*SmartPoints (Green plan)6*SmartPoints (Blue plan)6*SmartPoints (Purple plan)4*PointsPlus (Old plan)6
Nutrition Facts
Slow Cooker Broccoli Cheese Soup Recipe
Amount Per Serving (1 cup)
Calories 169Calories from Fat 47
% Daily Value*
Fat 5.2g8%
Carbohydrates 20.1g7%
Fiber 2.1g8%
Protein 11g22%
* Percent Daily Values are based on a 2000 calorie diet.