Slow Cooker Broccoli Cheese Soup Recipe
Creamy and delicious, this easy slow cooker broccoli cheese soup, with just 5 ingredients is a family favorite.
Servings: 9
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
- 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
Serving size: 1 cup
WW Points: 5
Check the WW Points for this recipe and track it in the WW app.
(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.
(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
Serving: 1cup | Calories: 169kcal | Carbohydrates: 20.1g | Protein: 11g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Cholesterol: 23mg | Sodium: 1255mg | Potassium: 208mg | Fiber: 2.1g | Sugar: 8g | Vitamin A: 321IU | Vitamin C: 0.1mg | Calcium: 174mg | Iron: 0.5mg