Crock Pot Broccoli Cheese Soup with Ham
A creamy and comforting Broccoli Cheese Soup made in the slow cooker!
Course Main Course
Cuisine American
Keyword broccoli cheese soup, crock pot broccoli cheese soup, leftover ham recipes
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings
15
cups
Calories 218 kcal
Author Blair
Ingredients
list of 12 items
16 ounces frozen broccoli florets
1 whole medium onion, diced
1 large russet potato, peeled and diced into bite-sized pieces
2 whole carrots, peeled and diced
4 cups low sodium chicken broth
1 cup water
2 (10.5 ounce) cans cream of celery soup, NOT diluted
½ teaspoon salt
1/2 teaspoon pepper
1 pound Velveeta cheese, cubed
2 cups grated mild cheddar cheese
12 ounces about 2 cups diced cooked ham**
list end
Instructions
list of 5 items
1. Place broccoli, onion, potato, carrots, chicken broth, water, cream of celery soup, salt, and pepper into a slow cooker. Cover and cook on LOW for about
6-8 hours or on HIGH for about 3 hours.
2. Use an immersion blender to puree a portion of the soup. You still want plenty of chunks of potatoes and veggies, so only puree some of it. If you don’t
have an immersion blender, you can put a cup or two of soup in a regular blender to puree (and then return back to the slow cooker when done).
3. Add Velveeta, cheddar, and ham to the slow cooker. Stir, and then place the lid back on the slow cooker and cook for another 15-20 minutes. Stir it
again to make sure that the cheese is completely melted and smooth.
4. Give it taste, and season with additional salt and pepper, as necessary.
5. Ladle into bowls and enjoy warm!
list end
Recipe Notes
list of 9 items
• Instead of the frozen broccoli florets, you can prepare fresh broccoli cheddar soup. Simply substitute with about 3-4 cups of fresh broccoli florets.
• If you don't have leftover ham, you can purchase smoked ham steaks at the grocery store. These are typically found in the same aisle as the lunch meat.
• You can omit the ham, if you prefer a vegetarian soup. You'll also want to make the broccoli cheddar soup without chicken broth -- substitute with vegetable
broth instead.
• For another protein option, substitute with 1 lb. of ground beef (cooked and drained), 2 cups of cooked, chopped chicken or 2 cups of cooked, chopped
turkey.
• This soup is not low-carb or Keto-friendly, as it contains 9 grams of carbohydrates per cup.
• To prevent your broccoli cheese soup from becoming grainy or curdled, you want to make sure that the soup doesn't get too hot (the LOW setting on the
slow cooker is a great way to make sure that this doesn't happen). You don't want to boil the soup, or the proteins in the cheese tighten up, squeeze out
the fat, and give you that unpleasant curdled texture.
• Can broccoli cheese soup be frozen? Yes! This is a great prep-ahead freezer meal. To freeze the soup, simply allow the soup to cool to room temperature.
Package in airtight containers or in Ziploc freezer bags and store in the freezer for up to 3 months.
• To reheat Crock Pot Broccoli Cheese Soup: Thaw frozen soup in the refrigerator overnight. Place soup in a saucepan and warm over low heat until the soup
reaches desired temperature. Be careful not too boil the soup -- you don't want it to get too hot and curdle.
• Recipe adapted from The Pioneer Woman.
list end
Nutrition Facts
Crock Pot Broccoli Cheese Soup with Ham
Amount Per Serving (1 cup)
Calories 218 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 6g38%
Cholesterol 42mg14%
Sodium 957mg42%
Potassium 429mg12%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 3g3%
Protein 17g34%
Vitamin A 1995IU40%
Vitamin C 29.6mg36%
Calcium 309mg31%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
A creamy and comforting Broccoli Cheese Soup made in the slow cooker!
Course Main Course
Cuisine American
Keyword broccoli cheese soup, crock pot broccoli cheese soup, leftover ham recipes
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings
15
cups
Calories 218 kcal
Author Blair
Ingredients
list of 12 items
16 ounces frozen broccoli florets
1 whole medium onion, diced
1 large russet potato, peeled and diced into bite-sized pieces
2 whole carrots, peeled and diced
4 cups low sodium chicken broth
1 cup water
2 (10.5 ounce) cans cream of celery soup, NOT diluted
½ teaspoon salt
1/2 teaspoon pepper
1 pound Velveeta cheese, cubed
2 cups grated mild cheddar cheese
12 ounces about 2 cups diced cooked ham**
list end
Instructions
list of 5 items
1. Place broccoli, onion, potato, carrots, chicken broth, water, cream of celery soup, salt, and pepper into a slow cooker. Cover and cook on LOW for about
6-8 hours or on HIGH for about 3 hours.
2. Use an immersion blender to puree a portion of the soup. You still want plenty of chunks of potatoes and veggies, so only puree some of it. If you don’t
have an immersion blender, you can put a cup or two of soup in a regular blender to puree (and then return back to the slow cooker when done).
3. Add Velveeta, cheddar, and ham to the slow cooker. Stir, and then place the lid back on the slow cooker and cook for another 15-20 minutes. Stir it
again to make sure that the cheese is completely melted and smooth.
4. Give it taste, and season with additional salt and pepper, as necessary.
5. Ladle into bowls and enjoy warm!
list end
Recipe Notes
list of 9 items
• Instead of the frozen broccoli florets, you can prepare fresh broccoli cheddar soup. Simply substitute with about 3-4 cups of fresh broccoli florets.
• If you don't have leftover ham, you can purchase smoked ham steaks at the grocery store. These are typically found in the same aisle as the lunch meat.
• You can omit the ham, if you prefer a vegetarian soup. You'll also want to make the broccoli cheddar soup without chicken broth -- substitute with vegetable
broth instead.
• For another protein option, substitute with 1 lb. of ground beef (cooked and drained), 2 cups of cooked, chopped chicken or 2 cups of cooked, chopped
turkey.
• This soup is not low-carb or Keto-friendly, as it contains 9 grams of carbohydrates per cup.
• To prevent your broccoli cheese soup from becoming grainy or curdled, you want to make sure that the soup doesn't get too hot (the LOW setting on the
slow cooker is a great way to make sure that this doesn't happen). You don't want to boil the soup, or the proteins in the cheese tighten up, squeeze out
the fat, and give you that unpleasant curdled texture.
• Can broccoli cheese soup be frozen? Yes! This is a great prep-ahead freezer meal. To freeze the soup, simply allow the soup to cool to room temperature.
Package in airtight containers or in Ziploc freezer bags and store in the freezer for up to 3 months.
• To reheat Crock Pot Broccoli Cheese Soup: Thaw frozen soup in the refrigerator overnight. Place soup in a saucepan and warm over low heat until the soup
reaches desired temperature. Be careful not too boil the soup -- you don't want it to get too hot and curdle.
• Recipe adapted from The Pioneer Woman.
list end
Nutrition Facts
Crock Pot Broccoli Cheese Soup with Ham
Amount Per Serving (1 cup)
Calories 218 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 6g38%
Cholesterol 42mg14%
Sodium 957mg42%
Potassium 429mg12%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 3g3%
Protein 17g34%
Vitamin A 1995IU40%
Vitamin C 29.6mg36%
Calcium 309mg31%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
