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Feingold Broccoli Cheese Soup
Slow Cooker Broccoli cheese Soup with real cheese and noodles Ingredients
- 2 cups cooked egg noodles
- 8oz Philly Cream Cheese
- 2 cups milk
- 2 cups Sargento 4 cheese Mexican blend shredded cheese
- 1 10-16oz pkg frozen broccoli - thawed
- 1 cup butternut squash or cauliflower puree (optional - for added nutrients) &/or frozen chopped spinach (1/4 - 1/2 cup depending on your taste)
- salt & pepper to taste
Directions
- thaw broccoli in microwave while noodles are cooking
- put cream cheese and milk in crockpot on high heat until soft enough to blend
- add all other ingredients and cook on low for 4-6 hours
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