The Pioneer Woman’s Slow Cooker Broccoli Cheddar Soup #dinner

The slow cooking utensil could be a mainstay of recent yank preparation — however it’s not simply you and Maine firing up the Crock-Pot on a dark. notable chefs and celebrities don’t seem to be higher than its charms, and on we’re conveyance you 5 recipes from 5 room stars that boast their favorite ways that to place the slow cooking utensil to smart use.

First up: Ree Drummond, the Pioneer girl herself, with a classic broccoli cheese soup that’s kid-friendly and smart for any cold night. Of course, leave it to the Pioneer girl to return up with a instruction that formally counts as a serving of vegetables whereas conjointly appealing to anyone’s love for cheese. I mean, it’s plenty of cheese.


  • 1 pound frozen broccoli florets
  • 5 cups low-sodium chicken broth
  • 1 medium onion, diced
  • 2 medium carrots, finely diced
  • 2 (10.5-ounce) cans cream of celery soup
  • 1/4 teaspoon seasoned salt
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 1 1/2 pounds processed melting cheese, such as Velveeta
  • 2 cups shredded sharp Cheddar cheese (8 ounces), plus more for serving
    Crumbled saltine crackers, for serving
The Pioneer Woman's Slow Cooker Broccoli Cheddar Soup
The Pioneer Woman’s Slow Cooker Broccoli Cheddar Soup


  1. Place the broccoli, chicken broth, onions, carrots, cream of celery soup, seasoned salt, kosher salt, black pepper, and cayenne in a slow cooker and stir to combine. Cover and cook on the HIGH setting for 4 hours.
  2. The veggies will be soft and the flavors will be marvelous!Use an immersion blender or potato masher to purée the soup about three-quarters of the way smooth in order to leave some chunks for delicious texture. (Alternatively, use a regular blender. Just be sure to blend only 1 cup at a time and use extreme caution. Then return it to the slow cooker.)
  3. Add the processed cheese and cheddar and to combine. Cover, turn the heat to the LOW setting, and cook for 15 minutes. Utterly creamy and delicious!
  4. Here’s where you want to taste the soup and add more of what you’d like: a little more salt, a little more cayenne, and so on. Serve it warm with a sprinkling of Cheddar and some crumbled saltines.

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