Crock Pot Cheesy Potato-Broccoli Soup | Just A Pinch Recipes
Bring a large pot of water to boil, add a few pinches of salt & the chopped potatoes. Boil potatoes until tender, drain, reserving 2 cups of liquid. Mix together soup,...
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Cooking tools:
- Slow cooker
- Pot
- Colander
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Spoon
- Stove
Ingredients
- 1 can(s) broccoli cheese soup, 10.5 oz
- 1 can(s) evaporated milk, 12 oz
- 1/2 box(es) velveeta
- 2 pound(s) frozen broccoli florets
- 4-5 - large potatoes, your favorite kind, cut into cubes for cooking
- 2 cup(s) reserved starchy water from potatoes
- 1/2 stick(s) butter
- 1 - 2 tablespoon(s) onion flakes, dehydrated
- 1/2 teaspoon(s) black pepper
- 1/2 teaspoon(s) salt
- 1/2 teaspoon(s) celery salt
- 1 teaspoon(s) garlic powder
- 1 teaspoon(s) poultry seasoning
- dash(es) hot pepper sauce, optional
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