Making a Big Batch of Broccoli Cheese Soup

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PO Box 22
Doniphan, MO 63935
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Video shows how Wanda makes broccoli cheese soup from scratch in a large slow cooker. This will make several meals for us, or a meal for a large family.
Recipe:
Ingredients:
1 large bag of broccoli florets (3 lb 4 oz)
6 c. chicken broth (I used 2 qts and it wasn't quite as thick)
4 - 10 oz cans cream of celery soup
1 medium onion, diced
4 medium to large carrots, diced
1/2 tsp. salt
1/2 tsp black pepper
1/2 tsp. Seasoning Salt (I use Lawry's)
2 - 2 lb blocks of Velveeta cheese
4 c. shredded cheddar cheese
1) Add frozen broccoli florets and chicken broth to slow cooker.
2) Add onion, carrots, cream of celery soup & spices.
3) Stir together and cook on high for 4 hrs.
4) Use an immersion blender or potato masher to mostly puree the soup. Leave some small chunks for texture.
5) Slice the Velveeta into 1/2 inch slices and add to soup. Stir in slowly to allow the cheese to melt.
6) Add the shredded cheese and stir in.
7) Allow the soup to get hot again after adding all the cheese.
8) Serve and/or cool to freeze in containers for later use.

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