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Broccoli and Cheddar Soup

Course: Soups, Stews and Chili

Products: Slow Cookers


  • 2 bags (20 oz. each) frozen broccoli cuts
  • 2 bags (12 oz. each) shredded cheddar cheese
  • 2 cans (12 oz. each) evaporated milk
  • 2 envelopes (1.8 oz. each) white sauce mix
  • 1 envelope dry vegetable soup mix
  • 2 cans (14 oz. each) chicken or vegetable broth
  • 2 cups water
  • 1 teaspoon garlic powder


  1. Combine all ingredients in the crock. Stir well.
  2. Cover and cook on preferred setting: Low - 8 hours, High - 4 hours

    Yield: 4.5 quarts

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