Crockpot Broccoli Cheese Soup with Ham
User Reviews
5
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Prep Time
10 mins
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Cook Time
6 hrs
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Total Time
6 hrs 10 mins
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Servings
15 cups
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Calories
218 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
American
Crockpot Broccoli Cheese Soup with Ham
Description
Crockpot Broccoli Cheese Soup with Ham begins by combining frozen broccoli, onion, peeled diced potatoes, carrots, low-sodium chicken broth, water, and condensed cream of celery soup in a slow cooker. The mixture cooks for several hours until vegetables soften. An immersion blender is used to puree part of the soup, leaving some chunks for texture.
Velveeta and cheddar cheeses plus diced cooked ham are then stirred in, melting into the soup during a brief continued cook. The Velveeta contributes a smooth, creamy mouthfeel while cheddar imparts depth of flavor. Seasonings include kosher salt and black pepper.
This soup yields a hearty, comforting dish with cheesy richness balanced by vegetable flavor and meaty ham. It serves well as a lunch or dinner, warm from the slow cooker.
To avoid graininess or curdling, the soup should not be boiled once cheese is added. Velveeta produces the creamiest texture unmatched by other cheeses. This recipe is not low-carb due to its starch content from potatoes and cream of celery soup.
Ingredients
- 16 ounces broccoli floret frozen
- 1 onion medium, diced
- 1 potato large russet, peeled and diced into bite-sized pieces
- 2 carrot whole, peeled and diced
- 4 cups chicken broth low sodium
- 1 cup water
- 2 (10.5 ounce) cream of celery soup canned, condensed, not diluted
- ½ teaspoon kosher salt
- ½ teaspoon black pepper ground
- 1 pound processed cheese Velveeta brand, cubed
- 2 cups cheddar cheese grated
- 12 ounces ham about 2 cups, diced, cooked
Instructions
- 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!
Notes
- Do not allow the soup to boil after adding cheeses to prevent a grainy or curdled texture.
- Velveeta cheese provides a notably smooth and creamy finish to the soup’s texture.
- While other cheeses can replace Velveeta, the taste and mouthfeel will differ.
- This soup contains carbohydrates from potatoes and celery soup and is not suitable for low-carb diets.
- The recipe is adapted from The Pioneer Woman.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15cups
Amount Per Serving
Calories 218 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 218kcal | 11% |
| Carbohydrates | 9g | 3% |
| Protein | 17g | 34% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 42mg | 14% |
| Sodium | 957mg | 40% |
| Potassium | 429mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1995IU | 40% |
| Vitamin C | 29.6mg | 33% |
| Calcium | 309mg | 31% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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