Servings:12 | Calories:146 | Total Fat:8g | Chol:24mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 8g
Sat Fat 4g
Total Carb 12g
25% Cream Of Celery Soup
22% Others combined
13% Cream of celery soup
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
1 pound Frozen Broccoli Florets 1 whole Medium Onion, Diced 2 whole Carrots, Finely Diced 5 cups Low Sodium Chicken Broth 2 cans Cream Of Celery Soup 1/4 teaspoon Seasoned Salt 1/4 teaspoon Salt, More To Taste 1/2 teaspoon Black Pepper 1/8 teaspoon Cayenne Pepper 1-1/2 pound Velveeta 2 cups Grated Sharp Cheddar Cheese Instructions: Add the broccoli, onion, carrots, chicken broth, cream of celery soup, seasoned salt, salt, black pepper, and cayenne pepper to the slow cooker. Stir, place on the lids, and set the slow cooker on high for 4 hours. After 4 hours use an immersion blender or masher to puree 3/4 of the soup. (If you use a regular blender, blend only 1 cup at a time and use extreme caution.) Add the cheese, turn the slow cooker to low, and place on the lid for 15 minutes. Stir to melt the cheese and mix it in. Taste the soup and add more salt and pepper as needed. Serve warm! Soup keeps great in the fridge for a couple of days. Cook time: 4 Hours Prep time: 5 Minutes
Directions : View recipe directions on thepioneerwoman.com