Slow Cooker Broccoli Potato Cheese Soup

Holy smokes has it been cold in Las Vegas.  It always gets cold for a week or two, but it always
catches me off guard.  Every time.  My body just is not acclimated for the cold weather any more.  Even Bodie, our Australian Shepherd who is COVERED with thick fur, hates the cold.  He has been jumping up on the bed and snuggling my legs every single night.  We even had our first chance for snow this past week.  Yup, it's a bit chilly out there.

And whenever it gets cold like this, nothing sounds better to me than a big bowl of creamy soup.  This time, for some reason, broccoli just sounded so good.  But I wanted it a bit heartier than just broccoli and cheese.  Throw in some potato!  Mmmmmm.  Top it with bacon.  Because bacon makes everything taste better.  And we have an instant family favorite.  The Hubs was asking me to make it again even before he was done eating.  And that my friends, is awesome.

Slow Cooker Broccoli Potato Cheese Soup


1/4 cup butter
1 yellow onion, chopped
1/4 cup flour
1 can evaporated milk
1 box (32 oz.) chicken broth
1 bag (16 oz.) frozen broccoli florets
1 1/2 cups frozen southern style hash browns
1/2 tsp. white pepper
1/4 tsp. kosher salt
12 oz. prepared cheese product, cubed
1 1/2 cups shredded extra sharp cheddar cheese
1 cup shredded parmesan cheese
Bacon bits for topping
Extra cheese for topping


1. Spray slow cooker with cooking spray.

2. Melt butter in a large skillet.  Add onion and cook until tender.  Add flour and cook, stirring constantly, for 1 minute.  Slowly pour in milk, stirring constantly to prevent lumps.  Remove from heat.

3. Pour broccoli and potatoes into slow cooker.  Add broth, pepper, salt, and onion mixture and stir to combine.  Cover and cook on low for 4 hours.

4. Add cubed cheese to soup and stir until melted.  Add cheddar and parmesan cheeses.  Stir until melted.

5. Serve immediately with bacon bits and extra cheddar cheese.

Serves 8