Ingredients you will need:
1 8 ounce package of Velveeta cheese
2 10 oz. cans of cream of celery soup
1 12 oz. can of evaporated milk
1 10 oz. pkg. of broccoli (frozen) florets
1 c. water (or more depending how thick you like your soup)
pepper to taste
Combine all of the ingredients in your slow cooker and mix together well. Cover and cook on low for 4-5 hours. Stir occasionally so your cheese doesn’t burn and stick to the sides. About half an hour before serving I took some of the soup out and put into a large bowl and used an immersion blender and blended the broccoli chunks into smaller chunks. This also makes the soup thicker and creamier. This is how I like to eat broccoli and cheese soup. My husband on the other hand likes big chunks of broccoli. He said he wants to be able to taste a big chunk of broccoli in every bite. I guess next time I make it we will have to come to some sort of compromise. 🙂 This soup makes 6-7 servings so you will defiantly want to double the recipe if you have a larger family or you are serving a large crowd. Enjoy!