Broccoli Cheese Soup With Ham Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 16 ounces frozen broccoli florets
1 whole medium onion, diced
1 large russet potato, peeled and diced into bite-sized pieces
2 whole carrots, peeled and diced
4 cups low sodium chicken broth
1 cup water
2 (10.5 ounce) cans cream of celery soup, NOT diluted
½ teaspoon salt
1/2 teaspoon pepper
1 pound Velveeta cheese, cubed
2 cups grated mild cheddar cheese
12 ounces about 2 cups diced cooked ham**
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Directions: |
Directions: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!
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Number Of
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Number Of
Servings:15 |
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Notes: |
Personal
Notes: Recipe Notes
Instead of the frozen broccoli florets, you can prepare fresh broccoli cheddar soup. Simply substitute with about 3-4 cups of fresh broccoli florets.
If you don't have leftover ham, you can purchase smoked ham steaks at the grocery store. These are typically found in the same aisle as the lunch meat.
You can omit the ham, if you prefer a vegetarian soup. You'll also want to make the broccoli cheddar soup without chicken broth -- substitute with vegetable broth instead.
For another protein option, substitute with 1 lb. of ground beef (cooked and drained), 2 cups of cooked, chopped chicken or 2 cups of cooked, chopped turkey.
This soup is not low-carb or Keto-friendly, as it contains 9 grams of carbohydrates per cup.
To prevent your broccoli cheese soup from becoming grainy or curdled, you want to make sure that the soup doesn't get too hot (the LOW setting on the slow cooker is a great way to make sure that this doesn't happen). You don't want to boil the soup, or the proteins in the cheese tighten up, squeeze out the fat, and give you that unpleasant curdled texture.
Can broccoli cheese soup be frozen? Yes! This is a great prep-ahead freezer meal. To freeze the soup, simply allow the soup to cool to room temperature. Package in airtight containers or in Ziploc freezer bags and store in the freezer for up to 3 months.
To reheat Crock Pot Broccoli Cheese Soup: Thaw frozen soup in the refrigerator overnight. Place soup in a saucepan and warm over low heat until the soup reaches desired temperature. Be careful not too boil the soup -- you don't want it to get too hot and curdle.
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