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
- 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
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
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!
- 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
-
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
- 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.
This looks good! I want to make this real soon! How would this taste if you substituted with sweet potatoes?
Hi Pam!
I haven’t tried it with sweet potatoes. That sounds like a yummy idea though! If you try it, let me know how it goes. Enjoy!
Aunt Lou
I’m not a fan of broccoli or cauliflower. Could I use frozen mixed veggies in this instead? This sounds very interesting and in my family we love soup. I can’t wait to try this one but I will have to half the recipe. There is just me and my mom. My sister won’t eat this because of the processed cheese and if she likes it, then she will ask for the recipe. Otherwise, I don’t have to tell her what cheese is in it.
Will tell you how much I love this when I make it. Thanks for all the great recipes!
Hi Gail!
Sure! I haven’t tried it, but we always say to take a recipe and make it your own. I hope you enjoy it as much as we do!
Aunt Lou