Fall Comfort: Crock Pot Broccoli Cheese Soup

During the fall and winter months, there’s nothing better than enjoying a hot bowl of soup. Actually, I take that back. There is something better…

When the crock pot does all the work for you.

One of my favorite soups to make during the cooler months is my crock pot broccoli cheese soup. This soup is so delectable and so easy to make. How easy you ask? How about only 4 ingredients, 15 minute prep time, cooks for 5 hours on its own easy. You can't get much better than that! Plus, I think this recipe is pretty versatile; if you want to switch it up, you can. I know people who've added things like bacon bits, veggies, ham, etc. to this soup and it is delicious! 

Here's What You'll Need:
2, 10oz. Cans Campbell's Cheese Soup*
4 cans of Cream of Celery soup*
1 quart of half and half*
2, 10oz. bags of frozen broccoli

*If you want a healthier alternative, you can always substitute the lower-fat, lower sodium soups and low-fat half and half in this recipe - still delicious! AND...If you're looking for a smaller amount, you can also cut this recipe in half!

Budget:
$15 - feeds a family of 3 for ~3 days. 

How You’ll Make It:

Start by placing your broccoli in a covered microwave safe dish and cook on high for about 4 minutes, according to the bag's instructions. This should be just enough time for your broccoli to thaw out so you can chop it.

Once cooked, place your broccoli in a food processor and use the chop setting to cut up the broccoli into small pieces. 

Once completed, place the broccoli and all the remaining ingredients in your crock pot and stir until it is all mixed.

Cook on low setting for 5 hours, stirring occasionally.  That's. It.

The only thing left to do is plate and eat and trust me - you will. A lot.

Optional
Around the 4th hour, I like to put in about 3 large fist-fulls of grated mild cheddar cheese. It adds a depth and flavor that is amazing. You can also use it as garnish as well if you feel like you need more cheese. More cheese is never bad.

I have also experimented by adding some garlic powder, black pepper, and just a tiny hint of cayenne pepper and it's also very delicious. If you want it, the cayenne pepper gives it a slight kick. 

My favorite thing to do is pair this soup up with a grilled cheese or a crusty baguette for dipping. It’s pure joy. What are some of your favorite soups to make in fall and winter?