Prep Time:
30 mins
Cook Time:
3 hrs 10 mins
Total Time:
3 hrs 40 mins
Servings:
10
Ingredients
Directions
Melt butter in a skillet over medium heat. Stir in onion and bell pepper. Cook, stirring until onion softens and turns translucent, about 5 minutes.
Combine condensed soup, milk, and ranch dressing mix in a slow cooker. Whisk until combined. Stir in processed cheese food. Add broccoli, celery, potatoes, carrots, and onion-bell pepper mixture.
Cover and cook on Low, stirring occasionally, until cheese melts, 3 to 4 hours.
Cook's Note:
If your slow cooker tends to run hot and you need to delay serving, switch it to the "Warm" setting and stir occasionally to prevent overcooking since prolonged cooking can cause the soup to curdle.
For a thicker consistency, consider turning off the slow cooker about 30 minutes before serving—it will thicken up beautifully as it rests.
Nutrition Facts (per serving)
| 484 | Calories |
| 33g | Fat |
| 25g | Carbs |
| 23g | Protein |
