“This is a most excellent soup and very easy to make. The kids love it.” - by Jeremy Weidig
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Heat vegetable oil in a large pot over medium heat; cook the onion in the hot oil until soft, 5 to 7 minutes.
- Drain as much liquid from the onion as possible. Transfer the drained onion to a slow cooker.
- Place the broccoli, cream of celery soup, cream of mushroom soup, American cheese, and milk into the slow cooker.
- Cook on Low until the broccoli is tender and the flavors meld, 3 to 4 hours.
Nutrition
Amount Per Serving (6 total)
- Calories
- 289 cal
- 14%
- Fat
- 18.1 g
- 28%
- Carbs
- 21.2 g
- 7%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"I made this for lunch yesterday and it was excellent. I was asked by a guest for the recipe so that gives it a thumbs up by me. I did use a hand blender and puree it to make a creamy soup rather than ..." See moreone with chunks, as I was serving to someone that was unable to swallow well. They loved it!"
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