One Deliciously Cheesy Way to Get your Greens in!

Ingredients

• 1 pound Frozen Broccoli Florets
• 1 whole Medium Onion, Diced
• 2 whole Carrots, Finely Diced
• 5 cups Low Sodium Chicken Broth
• 2 cans Cream Of Celery Soup
• 1/4 teaspoon Seasoned Salt
• 1/4 teaspoon Salt, More To Taste
• 1/2 teaspoon Black Pepper
• 1/8 teaspoon Cayenne Pepper
• 1-1/2 pound Velveeta
• 2 cups Grated Sharp Cheddar Cheese

Instructions:

Add all the ingredients, except the cheese, to the slow cooker. Stir, place on the lids, and set the slow cooker on high for 4 hours.

After 4 hours use an immersion blender or masher to puree 3/4 of the soup. Add the cheese, turn the slow cooker to low, and place on the lid for 15 minutes.

Stir to melt the cheese and mix it in. Taste the soup and add more salt and pepper as needed.

Soup keeps great in the fridge for a couple of days.

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Quick Tip: This soup gets even better by time, so leftovers will make a delicious lunch the next day.

Thanks to The Pioneer Woman for this super easy and delicious slow cooker soup!