Ingredients

The following ingredients have 4 Servings
  • 16 ounces frozen broccoli florets
  • 1 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 condensed cream of celery soup, NOT diluted
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 pound Velveeta cheese, cubed
  • 2 cups grated cheddar cheese
  • 12 ounces (about 2 cups) diced, cooked ham

Instruction

  • 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.
  • 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).
  • 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.
  • Give it taste, and season with additional salt and pepper, as necessary.
  • Ladle into bowls and enjoy warm!