Ingredients
• 32 oz frozen broccoli florets
• 2 large Russet potatoes, peeled and diced small
• 1 can (10.5 oz) cream of chicken soup
• 1 can (10.5 oz) cream of mushroom soup
• 3 cups chicken broth
• 1 small onion, finely diced
• 2 cups sharp cheddar cheese, shredded
• 1 cup heavy cream or half-and-half
• Salt and black pepper to taste
Preparation
1. Combine: In your slow cooker, add the frozen broccoli, diced potatoes, diced onion, cream of chicken soup, cream of mushroom soup, and chicken broth. Stir well to combine.
2. Slow Cook: Cover and cook on Low for 6–8 hours or on High for 3–4 hours. You want the potatoes to be very soft and the broccoli to be tender.
3. Mash (Optional): If you prefer a smoother soup, use a potato masher or an immersion blender to break up some of the larger potato and broccoli chunks directly in the pot.
4. Make it Cheesy: Stir in the heavy cream and the shredded cheddar cheese. Cover and let it sit for another 15–20 minutes on Low until the cheese is completely melted and the soup is creamy.
5. Season: Give it a final stir, then add salt and pepper to taste.