How To Make Slow Cooker Broccoli Cheddar Cheese Soup
Make cold days warmer with this hearty Broccoli Cheddar Cheese soup cooked in the slow-cooker for a more flavorful and creamier consistency.
Ingredients
- 1yellow onion,chopped
- 3clovesgarlic,minced
- ½tspkosher salt
- ¼tspblack pepper
- 24ozevaporated milk,(2 cans)
- 6cupsvegetable stock,or chicken stock
- 6cupsbroccoli,diced into ½-inch pieces
- ¼cupbutter
- ¼cupall-purpose flour
- 4ozcream cheese,(half a block)
- 12ozsharp cheddar cheese,cut into cubes
- mini bread bowls,for serving, optional
Instructions
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Add the onion, garlic, kosher salt, black pepper, evaporated milk, stock, and broccoli to the slow cooker.
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Cook on High for 2 hours, or on Low for 4 hours.
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In a small bowl, mash the flour and the butter together to make a paste.
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Add in the butter and flour paste, cream cheese, and half the cheddar to the slow cooker.
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Cook for an additional 30 minutes.
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Whisk really thoroughly and add in the remaining cheddar cheese.
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Whisk again and serve in a bread bowl, if desired.
Nutrition
- Calories: 866.34kcal
- Fat: 63.60g
- Saturated Fat: 37.14g
- Trans Fat: 1.47g
- Monounsaturated Fat: 16.68g
- Polyunsaturated Fat: 2.59g
- Carbohydrates: 38.69g
- Fiber: 4.53g
- Sugar: 22.11g
- Protein: 39.10g
- Cholesterol: 197.77mg
- Sodium: 1169.00mg
- Calcium: 1140.01mg
- Potassium: 1136.08mg
- Iron: 2.13mg
- Vitamin A: 589.23µg
- Vitamin C: 128.95mg
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