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This simple Crock Pot Cheesy Vegetable Soup is gonna cRock your world! It is easy, cheesy, super delicious and sure to be a family favorite!

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Aunt Lou here.

Do you struggle to get your kids to eat their broccoli and cauliflower? I can help! While my kids are pretty good at eating their broccoli, there wasn’t even a hint of complaining about eating their veggies with this yummy soup I adapted from Gooseberry Patch’s Soups, Stews and Breads! I hope it is the same at your house!

Crock Pot Cheesy Vegetable Soup

Note: Scroll to the bottom for the printable recipe.

Ingredients for Crock Pot Cheesy Vegetable Soup

• 49.5 oz chicken broth
• 32 oz bag of broccoli and cauliflower
• 2-3 cups potatoes, peeled and cubed
• 1 cup celery, chopped
• 1 cup onion, diced
• 2 10.5 oz cans cream of chicken soup
• 16 oz block pasteurized processed cheese spread, cubed
• 16 oz block pasteurized processed Mexican cheese spread, cubed
• 1 lb cubed cooked ham

How to Make Cheesy Vegetable Soup in a Crock Pot

1. Put all of your ingredients in a 6-quart slow cooker (I was at Cris’ when I made this, so I used her Crock-Pot 6-Quart 5-in-1 Multi-Cooker)
2. Mix until well combined
3. Cover and cook on low for 4-6 hours (until your potatoes are tender), stirring occasionally

Crock Pot Cheesy Vegetable Soup Notes:

• If you need this recipe to be done faster, you’ll want to cut your potatoes into smaller chunks. If you don’t need it to be done in a hurry, then you can cut your potatoes into bigger pieces.
• As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
• All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.

Printable Recipe for Crock Pot Cheesy Vegetable Soup

Crock Pot Cheesy Vegetable Soup

This simple Crock Pot Cheesy Vegetable Soup is gonna cRock your world! It is easy, cheesy, super delicious and sure to be a family favorite!

5 from 3 votes

Print Pin Rate

Course: Soup

Prep Time: 10 minutes minutes

Cook Time: 4 hours hours

Total Time: 4 hours hours 10 minutes minutes

Servings: 8 people

Author: Aunt Lou

Cook ModePrevent your screen from going dark

Ingredients

• 49.5 oz chicken broth
• 32 oz bag of broccoli and cauliflower
• 2.5 cups potatoes peeled and cubed
• 1 cup celery chopped
• 1 cup onion diced
• 21 oz cream of chicken soup (2-10.5 oz cans)
• 16 oz block pasteurized processed cheese spread cubed
• 16 oz block pasteurized processed Mexican cheese spread cubed
• 1 lb cubed cooked ham

Instructions

• Put all of your ingredients in a 6-quart slow cooker (I was at Cris’ when I made this, so I used her Crock-Pot 6-Quart 5-in-1 Multi-Cooker)
• Mix until well combined
• Cover and cook on low for 4-6 hours (until your potatoes are tender), stirring occasionally

Notes

• If you need this recipe to be done faster, you’ll want to cut your potatoes into smaller chunks. If you don’t need it to be done in a hurry, then you can cut your potatoes into bigger pieces.
• As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
• All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.

Tried this recipe?Mention @RecipesthatCrock or tag #RecipesthatCrock!