Here is the original Broccoli Cheese Soup Recipe that we found and then we made a few minor changes to it. So here you go!!
1 bag Frozen Cut Broccoli (26oz)
1/4 chopped White Onion
1 tbsp Butter
1 can Evaporated Milk (12 oz)
1 can Cream of Mushroom Soup (10.5 oz)
1 can Cream of Celery Soup (10.5 oz)
1 can Cream of Chicken Soup (10.5 oz)
3/4 lb Velveeta Cheese, cubed
1/4 tsp Pepper
1/2 cup Milk
2-3 cups cubed and cook Russet Potatoes
Spray Crockpot with cook spray.
Saute chopped onion in butter then transfer to a large bowl
Combine sautéed onions with ALL other ingredients BUT the potatoes in the large bowl and stir well.
Transfer ingredients into Crockpot and cover with lid.
Cook on HIGH for 2-3 hours or LOW for 4-5 hours
With about 45 min to an hour remaining, wash, peel, and cube potatoes and boil them till soft.
Add to soup for about the last 10 minutes.
**While following the original recipe we discovered with about 10 minutes left (we did 2 hrs on high) that not all of the Velveeta chunks were melted. So we stired the soup and added about 1/2 cup of Milk because it looked super thick. Then last minute we decided to add some potatoes to give the soup more bulk. We used about 4 small Russet Potatoes so I'm guessing that was about 2-3 cups.**
**When doubling the recipe... cook 2.5 hrs on LOW with 2 hrs on HIGH**