What you need:
1 T butter
1 onion chopped
4 cans (14.5oz.) chicken broth
1 T garlic seasoning
1 (16oz.) pkg. frozen, chopped broccoli
1 brick (1lb.) Velveeta, cubed
2/3 C cornstarch
1 C water
How to make it:
In a small skillet melt butter, add onions and cook until tender.
Meanwhile, turn your crock-pot to high and pour in broth. Add garlic seasoning.
Microwave frozen broccoli just until hot.
Add onions, broccoli and cubed cheese to broth in crock-pot, stir. Cook, stirring occasionally, until cheese melts (about 45-60 minutes).
Dissolve cornstarch in water, stir into soup and cook another 2 hours.
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