Tasty Tuesday: Broccoli Cheese Soup

It may be one day away from spring, but where I live it's still cold. C.O.L.D. We're still wearing sweatshirts, layers and layers of clothing and snow boots. I, for one, am a little tired of the cold...but since it's still cold, I'm indulging in one of my favorite cold weather recipes today - Broccoli Cheese Soup.

Here's the recipe:

What You Need:

1 can of Chicken Broth
8 oz broccoli pieces - either from the frozen section or fresh
8 oz Velveeta cheese, shredded
1/2 an onion, finely chopped
1/2 cup instant white rice or micro-sized noodles (we like the noodles, makes for good slurping)
2 cups of water
3 TBS butter

How you cook it:

Set your crock pot on low if you have 4 or more hours, high if you have two hours or less. Put the chicken broth, water and cheese into the crock pot to heat. In a medium sized skillet, melt the butter and then saute the broccoli pieces and onion until lightly browned. Add the broccoli and onion to the crock pot. Stir everything until well mixed; the cheese should be melting by now. Add the instant rise or noodles. Put the lid on the pot and let it cook. Stir occasionally, just to make sure the cheese is not sticking to the sides.

Serves: 6 to 8