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Crock Pot Monday {{Broccoli Cheddar Soup}}

Happy Monday!

It’s that time again… Crock Pot Monday! I’m so excited to start devoting every Monday to sharing a crock pot recipe! I’ve been hearing more and more people say they are becoming besties with their crock pot/slow cooker especially on days they know will be busy. I’m right there with ya! I could honestly use mine EVERY day {um, I basically do ;-)}. This weeks recipe is Broccoli Cheddar Soup and I have to say I honestly thought it was better than Panera’s {eeps, did I just say that?!}. I love Panera but this recipe was Deeelish! I wasn’t brave enough to try to make a bread bowl {…yet} so I just purchased a couple at Walmart for under $2 a piece. Check out this recipe…

{I promise the recipes won’t always be soup! Hubs and I have just been on a soup kick lately. I promise next week will be something a little more meaty. ;-)}


  • 1/4 cup butter
  • 1/2 cup chopped onion
  • 1 clove garlic
  • 1/4 cup flour
  • 1 cup half-and-half
  • 1 cup milk
  • 2 cups chicken stock
  • 1/2 lb fresh broccoli, chopped
  • 1 cup carrot, shredded and chopped
  • 12 oz Velveeta Cheese 
  • Salt and pepper to taste


  • Sauté the onion & garlic in the butter over medium heat. Once finished toss in the crock pot.
  • Add in the flour, milk, half and half, broccoli, carrot, salt, pepper and chicken stock to the crock pot & slightly stir. {Everything BUT the cheese.}
  • Let it set in the crock pot on high for 4 hours on HIGH. {Stirring occasionally.}
  • After 4 hours, add in the cheese and let it set for another 30 mins but on LOW.
  • Stir well and serve!

Yummmm… I can’t wait to make it again!



Recipe from Mangio da Sola {with a few of my own modifications} 🙂

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  1. Love your blog. Very helpful.

  2. love this and that is doesn’t have condensed soup! can’t wait to try it for dinner tomorrow!

  3. mine curdled about 2 or 3 hours into cooking it in the crockpot… any help as to why this happened or what i could have done differently?

  4. Mine curdled too!

    • Milk based things must cook on low for long periods of time. Too high of heat is a no-no for milk based food. The reason you cook it for a long time is to let the veggies soften, so high heat is not necessary. Do it on low for a few hours, add the cheese, stir it up, and it should be okay.

    • Also, because of the break down, if you add the milk during the last 15 minutes or so, that should also help.

  5. The recipe name says cheddar, they call for velveeta, and say they used american???

  6. Can you use frozen broccoli in this recipe? If so, do any adjustments need to be made?

  7. Kristin says:

    Hey Ceara,

    Just stumbled across your blog, I love it so far. I wanted to get your opinion on part of making this recipe… I want to make this soup, but with homemade chicken stock, the recipe for that callsf or ■2 carrots (or equivalent carrot scrapings you have saved)
    ■2 celery stalks
    ■1 medium onion – chopped into large chunks
    ■4 crushed garlic cloves
    ■6 peppercorns
    ■1 bay leaf
    ■2 tablespoons of vinegar (helps to extract nutrients from the bones)
    ■8-10 cups of water (enough to cover ingredients completely)
    ■1 tablespoon sea salt
    …. your recipe also calls for some of those same things, should I keep them out since theyll be in the chicken stock or add them?

    • says:

      It all depends on how much you add in the chicken stock. I would maybe just put a slight extra in with it aside from the chicken stock. Best of luck 🙂

  8. How many servings is this recipe for?

  9. I agree with Sunni! This is a GREAT recipe and the flavor is so good, but try adding the milk at the end so it doesn’t curdle.


  1. […] Crock Pot Monday {{Broccoli Cheddar Soup}} ( […]

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