Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a special dish, crockpot potato broccoli soup. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
This crock pot soup recipe is easy and gluten-free, too! Got a new Netflix series for you to check out! Such a long time to sweat, right?
Crockpot potato broccoli soup is one of the most popular of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Crockpot potato broccoli soup is something that I’ve loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can cook crockpot potato broccoli soup using 19 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Crockpot potato broccoli soup:
- Make ready 1 bunch broccoli
- Make ready 2 cup soup stock (any variety)
- Take 1 can cheddar soup
- Get 1 can cream of celery soup
- Make ready 1 can low fat evaporated milk
- Prepare 1 packages Lipton ranch mix
- Take 1 onion
- Prepare 1 cup carrot
- Take 2 cup celery
- Take 1/2 cup mushrooms
- Take 1 cup ham
- Get 8 small potatoes
- Prepare 6 cup water
- Prepare 8 oz low fat cream cheese
- Make ready 1 tsp worchester sauce
- Make ready 1 tsp ground cloves
- Take 1 tsp garlic powder
- Prepare 1 tsp parsley
- Make ready 3 tbsp chives
Top with bacon, cheese, and green onions for the ultimate potato soup. This soup is versatile - add broccoli or ham to give it a twist. How to make broccoli cheese soup in the crockpot. A delicious and easy recipe by Rose Oatley.
Instructions to make Crockpot potato broccoli soup:
- Reserve 2 T stock. Add rest of soup stock and canned ingredients to crockpot. Rinse cans with water. Add rinse water from cans to soup and stir to mix.
- Dice onions, mushrooms, and ham. Saute in two tablespoons of reserved soup stock.
- Add sauteed ingredients to pot, stir and add water to cover.
- Chop broccoli, carrots and celery. Add to pot, stir and add water to cover.
- Peel and quarter potatoes. Add to pot, stir and add water to cover.
- Add spices EXCEPT the chives. Stir to mix.
- Set on high and cook for 3 hours. After 3 hours, add cream cheese. Set to low heat and cook another hour.
- Turn off heat, let cool and run soup through blender to process potato quarters.
- Reheat and serve garnished with chives.
No matter what time of year it is, I always have room in my life for a big bowl of creamy potato soup. And for whatever reasons, my cravings for it this week were at their peak. Maybe it's because I'm perpetually dreaming of fall weather. Add potatoes, water, and bouillon cubes. Cover and bring to a boil then reduce heat to medium.
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