Crockpot Potato Broccoli Cheddar Soup

Crockpot Potato Broccoli Cheddar Soup

32 oz frozen broccoli (fresh doesn't stand up well)
2 Idaho potatoes cute up
1 can of cream of chicken
1 can of cream of mushroom
1 small sliced yellow onion
2 gloves garlic minced (1.5 tsp)
1 (14 oz) can of chicken broth
1/4 stick butter
1 block Velvetta cheese
1 Tsp flour
Salt and pepper to taste
Peel potatoes, mince garlic, slice onion finely, and throw it all in crock along with everything else. Velvetta breaks up best of cut in small blocks. Cook on high for 4-5 hrs or until potatoes and brocolli are to taste. Enjoy!

Baked Potato Soup

Baked Potato Soup

Ingredients

• 3 strips bacon
• 1 small onion, chopped
• 2 garlic cloves, minced
• 3 Tbsp flour
• 1 tsp dried chives
• Salt and pepper
• 3 cups chicken broth
• 2 cups baking potatoes, cubed (peeling optional)
• 1/2 cup milk or cream
• Chives for garnish (fresh or dried)

Instructions

1. In a large pot, sauté bacon until crisp. Remove the bacon and place on a plate lined with a paper towel; pat off as much grease as you can. When cool enough to handle, crumble bacon. Leave the bacon drippings in the pot.
2. Sauté the onion in the drippings for a few minutes then sauté the garlic for another minute. Add flour, chives, salt, and pepper; mix well.
3. Gradually add the broth and scrape up the brown bits (keep them – they add flavor). Bring to a boil; boil and stir for 2 minutes (broth should thicken).
4. Add potatoes. Cover and boil for 15-20 minutes. Stir every few minutes because the potatoes may stick to the bottom. When potatoes are done, add milk or cream; heat but do not boil. Stir in crumbled bacon then garnish with chives on top.

Broccoli Cheese Soup in Bread Bowls

BROCCOLI CHEESE SOUP IN BREAD BOWLS

Round sour dough bread loaves, halved

1/2 pound Broccoli, fresh

1/4 cup Onion, chopped

1/4 cup Margarine

1/2 cup Flour

3 cups Water

4 teaspoons Chicken Bouillon granules

2 cups Milk

1 teaspoon Worcestershire sauce

1 cup Sharp Cheddar Cheese, shredded

Steam broccoli in small amount of salted water for 10 minutes or until crisp-tender; coarsely chop. In large saucepan, sauté onion in margarine until tender but not brown. Blend in flour. Add water, chicken bouillon, milk, and Worcestershire sauce. Cook and stir until mixture slightly thickens. Add chopped broccoli. Bring to boiling and stir in shredded cheese until melted. Serve soup in individual hollowed out bread loaf halves. Leftover soup freezes well.