Crock Pot Copycat Panera Bread Broccoli Cheddar Soup
Crock Pot Copycat Panera Bread Broccoli Cheddar Soup
Ingredients
- 6 cups broccoli, chopped, frozen or fresh
- 2 cups carrots, shredded
- 1 cup white onion, chopped
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 4 cups chicken broth
- 1/4 cup cornstarch
- 1 cup heavy cream
- 16 ounces Velveeta cheese, cut into cubes
Instructions
- 1
Add the 6 cups of chopped broccoli (frozen or fresh) into the crock pot.
⏱️ 2 min
- 2
Add the 2 cups of shredded carrots into the crock pot.
⏱️ 1 min
- 3
Add the 1 cup of chopped white onion into the crock pot.
⏱️ 1 min
- 4
Season the vegetables with 1 teaspoon of garlic powder and 1 teaspoon of black pepper.
⏱️ 1 min
- 5
Pour the 4 cups of chicken broth into the crock pot with the vegetables and seasonings.
⏱️ 1 min
- 6
In a separate bowl, combine the 1/4 cup of cornstarch and 1 cup of heavy cream, stirring until smooth to create a slurry.
⏱️ 3 min
- 7
Pour the cornstarch and heavy cream mixture into the crock pot.
⏱️ 1 min
- 8
Add the 16 ounces of Velveeta cheese, cut into cubes, to the crock pot.
⏱️ 2 min
- 9
Cover the crock pot with its lid.
⏱️ 1 min
- 10
Cook on high for 4 hours or on low for 6 hours. (For this recipe, we will assume cooking on high for 4 hours).
⏱️ 240 min
- 11
Once cooked, stir the soup until all ingredients are well combined and the cheese is fully melted and incorporated, resulting in a creamy consistency.
⏱️ 5 min
- 12
Serve the soup hot.
⏱️ 1 min
Kitchen Tools
Crock Pot Copycat Panera Bread Broccoli Cheddar Soup
- 6 cups broccoli, chopped, frozen or fresh
- 2 cups carrots, shredded
- 1 cup white onion, chopped
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 4 cups chicken broth
- 1/4 cup cornstarch
- 1 cup heavy cream
- 16 ounces Velveeta cheese, cut into cubes
Instructions
- 1
Add the 6 cups of chopped broccoli (frozen or fresh) into the crock pot.
⏱️ 2 min - 2
Add the 2 cups of shredded carrots into the crock pot.
⏱️ 1 min - 3
Add the 1 cup of chopped white onion into the crock pot.
⏱️ 1 min - 4
Season the vegetables with 1 teaspoon of garlic powder and 1 teaspoon of black pepper.
⏱️ 1 min - 5
Pour the 4 cups of chicken broth into the crock pot with the vegetables and seasonings.
⏱️ 1 min - 6
In a separate bowl, combine the 1/4 cup of cornstarch and 1 cup of heavy cream, stirring until smooth to create a slurry.
⏱️ 3 min - 7
Pour the cornstarch and heavy cream mixture into the crock pot.
⏱️ 1 min - 8
Add the 16 ounces of Velveeta cheese, cut into cubes, to the crock pot.
⏱️ 2 min - 9
Cover the crock pot with its lid.
⏱️ 1 min - 10
Cook on high for 4 hours or on low for 6 hours. (For this recipe, we will assume cooking on high for 4 hours).
⏱️ 240 min - 11
Once cooked, stir the soup until all ingredients are well combined and the cheese is fully melted and incorporated, resulting in a creamy consistency.
⏱️ 5 min - 12
Serve the soup hot.
⏱️ 1 min