Creamy Broccoli Cheese Soup

Jodi Murray H.

Prep Time: 10-15 minutes

Cook Time: 40 minutes on stove top, 2-3 hours in slow cooker

Total Time: Anywhere from 1 to 3 hours

Yield: Approximately 6 cups

Source: Just my own personal recipe

Supplies:

• 1 can (10 1/4 oz.) cream of potato soup, undiluted
• 1 can (10 1/4 oz.) cream of celery soup, undiluted
• 1 1/4 cup milk (I use almond, unsweetened)
• 1/2 lb Velveeta* or American cheese (the boxed kind)
• 1 tsp seasoned mustard
• 1/2 tsp dried whole thyme
• 1/4 tsp dry mustard
• 1/4 tsp dried whole basil
• 1 10 oz. package frozen chopped broccoli**

*Don't be a Velveeta snob! I like cheddar better, too, but it doesn't melt like Velveeta. I used to turn up my nose at Velveeta, but no more.

** Or, use as much or as little as you like. I'm not crazy about broccoli, so 8 oz. is plenty for me.

Steps:

1. For the slow cooker, I just throw everything in and cook on high for about 30 minutes, and then reduce to low and let it cook 2-3 hours, using the stirring attachment.
2. For stove top, heat soup in a 2-3 quart saucepan on medium, gradually adding milk and stirring until smooth. Add cheese and rest of ingredients and cook on low about 40 minutes, stirring occasionally.
3. Serve with French or sourdough bread or buttered toast.

I sometimes substitute salmon for the broccoli for a creamy salmon soup.

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