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Soups - Slow-Cooker Broccoli Cheese Soup

  • 1 pound frozen broccoli florets
  • 1 medium onion, diced
  • 2 carrots, finely chopped
  • 5 cups low-sodium chicken broth
  • 2 cans cream of celery soup
  • 1/4 teaspoon seasoned salt
  • 1/4 teaspoon salt (or more to taste)
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper
  • 11/2 pounds Velveeta cheese
  • 2 cups grated sharp Cheddar cheese

Add broccoli, onion, carrots, chicken broth, cream of celery soup, seasoned salt, salt, black pepper, and cayenne pepper to a large slow cooker. Stir, then cover and cook on high for four hours.
After four hours, use an immersion blender or masher to puree 3/4 of the soup (if you use a regular blender, blend only 1 cup at a time and use extreme caution). Add cheeses. Turn the slow cooker to low, cover, and cook for 15 minutes longer.
Stir to melt and mix in the cheese. Add more salt and pepper as needed. Serve warm.
Submitted By: Jeana Owens
Cumberland Gap
Claiborne Farmers Co-op
Number of Servings: 0
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