• ¾ cups plus ⅛ cups diced carrots
  • 4 cups broccoli florets ( removed from stems)
  • 4 cloves garlic ( minced )
  • ¼ plus ⅛ cups yellow onion ( chopped)
  • 1 can chicken broth ( 14.5 0z )
  • 1 cup water
  • ¼ cup corn starch
  • 1 pint half and half
  • 3 cups shredded Velveeta Cheese
  1. Place carrots, broccoli, garlic, onion, water and chicken broth in the crock pot.
  2. Let the ingredients cook at low setting for 8 hours.
  3. After eight hours, add in the Velveeta Cheese and mix it to melt.
  4. Place the corn starch in a small bowl and pour a small amount half and half in it. Mix to dissolve the corn starch. Add mixture into the crock pot and pour in the remaining half and half.
  5. Mix all the ingredients, making sure that the Velveeta Cheese is totally melted.
  6. Let the soup sit for a few minutes until ready to serve.
Recipe by The Skinny Pot at