"This recipe originally came from my pastor's wife," explains Michelle Isenhoff of Wayland, Michigan. "I've made a few changes for convenience's sake, and now it's a snap to whip up. It tastes even better the next day."
Whenever I order soup at a restaurant, I go for broccoli-cheese. I finally put my slow cooker to the test and made my own. It took a few tries, but now the soup is exactly how I like it. —Kristen Hills, Layton, Utah
To cut down on last minute preparation, Kyle Gray chops the vegetables from this rich soup the night before and stores them in the fridge. "It has become one of our favorite comfort foods," notes the Glendale, Arizona cook.
This beef broth is slightly sweet...not too salty like so many other soups. Serve this as a first course on special occasions or as a meal by itself with a green salad.—Gail Van Osdell, St. Charles, Illinois
With meat, potatoes and other vegetables, this rich-tasting soup is really a meal in one. Process cheese sauce makes it taste like a cheeseburger. I serve this soup with a nice crusty loaf of French bread. - Ione Sander, Carlton, Minnesota