In an effort to make dinner a bit more seamless, I've been looking to my slow cooker more and more these days. Plus who doesn't love a bowl of warm, steaming hot soup on a blustery winter day? When slow cooker broccoli cheese soup popped up on my feed, I was intrigued. Upon reading the recipe, I was surprised that the Pioneer Woman called for two cans of cream of celery canned soup and velveeeta cheese -yuck! So, I made a few changes and it turned out just fine.
I used one can of cream of mushroom instead which we somehow had in our pantry - so only half the yuck. Plus, if it didn't get used in this soup, it would've gone in the garbage. I'll credit that purchase to my husband - I usually can't get over the image of a can-shaped glob of soup in a bowl. This added some creaminess, and I then added about 3/4 cup of milk. Instead of Velveeta, I just added grated cheddar cheese at the end. A bit healthier, but just as tasty!