Potato Broccoli Cheddar Soup

8 mins
Serves 1
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Directions

  1. 1Add 1 chopped onion, 1/2 cup chopped celery, 1 cup shredded carrots, 3-4 cups chopped broccoli heads, 3-4 cups potato, cut into bite-size cubes, and 4 minced garlic cloves to the crockpot.
  2. 2Add 8 cups of water and Better than Bouillon chicken paste (or substitute with chicken broth).
  3. 3Add salt, pepper, garlic powder, and Meat Church Holy Voodoo seasoning (or any preferred seasoning).
  4. 4Stir everything well.
  5. 5Cook on high for 4 hours (or on low for 6-8 hours) until potatoes are fork-tender.
  6. 6Add 32 ounces of processed cheese and 2 cups of heavy cream once potatoes are fork tender.
  7. 7Let it cook for another 30 minutes on low until cheese is melted.
  8. 8Top with freshly grated sharp cheddar cheese and a couple of slices of cooked bacon.

Ingredients

  • 1 chopped chopped onion
  • 0.5 cup chopped celery
  • 1 cup shredded carrots
  • 3 cups chopped broccoli heads
  • 3 cups potato, cut into bite-size cubes
  • 4 minced minced garlic cloves
  • 8 cups water
  • 1 jar better than bouillon chicken paste
  • 0 salt
  • 0 pepper
  • 0 garlic
  • 0 holy voodoo
  • 32 ounces processed cheese
  • 2 cups heavy cream
  • 0 shredded sharp cheddar cheese
  • 0 cooked bacon

Equipment

crockpot