Today I have another economical crock pot recipe! This was the first time I’ve ever added broccoli to my potato soup. I had some potato and broccoli soup at a restaurant the other day and loved it so much, I thought I’d try it at home!

What you’ll need:

  • 6 potatoes Peel and cut them or leave the skins on, scrub and then cut. If you don’t have a potato scrubber click here to see how you can make one yourself.
  • 2 celery stalks diced and feel free to cut up the leaves for the soup too.
  • Quarter of an onion diced
  • 2 cups of washed and cut broccoli – I used raw, but frozen would probably work fine too.
  • 2 slices of cooked and crumbled bacon. This is optional but I think just a little bacon adds a lot of flavor.
  • 1 12 oz. can of evaporated milk
  • Cheese for topping
  • Salt, pepper and garlic powder to taste.

Add all the ingredients, except the evaporated milk and cheese. Put enough water in the crock to just cover the veggies. Cover and cook on low 8-10 hours. Before serving add the evaporated milk and serve with cheese on top or mixed in.

Crock Pot Tip: “Milk products such as cream, milk, and sour cream can curdle and separate when cooked for a long period. Add them during the last 10 minutes if cooking on High, or during the last 20-30 minutes if cooking on Low.” – Mrs. J.E. Barthold and Marilyn Yoder from my Fix-It and Forget-It Cookbook

10 Responses to “Crock Pot Tuesday: Potato Broccoli Soup”

  1. Looks yummy! I just have to tell you that when I first glanced at this title I thought it said: Crack Pot Tuesday. Oh my! At least I amuse myself. :)

    • Haha! Just today, I was thinking about how that would be an easy, but bad typo to make!

      • Well, it could be worse… Some friends of mine used to have a band called “The Mother Folkers” which led to many an interesting typo, as well as the occasional blooper from some poor unsuspecting radio announcer. But they sort of brought that one on themselves… :~)

  2. This is similar to my Cream of Broccoli soup recipe. I don’t put bacon in it but I might now.

  3. This sounds really good. I don’t have a crockpot so I can make this on the stove! I just need to get some broccoli!

  4. Thank you for posting this recipe. I have everything on hand to make it except the evaporated milk. I was wo dering what I was going to do with the brocolli to use it up before it went bad.
    I’ll start the soup and now I have a reason to go for a nice walk to the store to get the milk.

  5. Frozen broccoli works wonderful in this.

    Instead of just using water, if you add chicken broth for cooking up the vegetables, it gives a wonderful depth to the flavor – just unbeatable!

    Another tip: I use whole milk with a little corn starch blended in instead of the canned milk. Just add the milk while stirring and then cover and let cook for about 20 more minutes.

    For a gourmet treatment, use a stick blender and puree the soup (or batches in a blender) – then the potatoes will thicken it and you won’t need corn starch – This has been a show stopper at the luncheons I have served it at.

  6. Wondering if anyone tried this recipe using ham instead of bacon?

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