Slow Cooker Broccoli Cheddar Soup
Slow Cooker Broccoli Cheddar Soup is delicious 'comfort food' soup made with broccoli, onion, cheese, & tasty seasonings. This Crock Pot Broccoli Cheddar Soup is a great family meal!
Servings: 8 -10
Ingredients
- 2 lbs Broccoli Florets (about 6 cups)
- 1 cup Carrots
- 1 Onion, diced
- 4 cloves Garlic, pressed or finely minced
- 1 Bay Leaf
- 1 tsp Kosher Salt (or 1/2 tsp table salt)
- ½ tsp Pepper
- ⅛ tsp Nutmeg
- 1 tsp Dijon Mustard
- 4 cups Chicken Broth
- (2) 12 oz cans Evaporated Milk
- ¼ cup Butter, softened (or microwaved about 15 seconds)
- ¼ cup Flour
- 10 oz Cheddar Cheese, shredded, divided
Instructions
- Add the broccoli, carrot, onion, garlic, bay leaf, salt, pepper, nutmeg, dijon, chicken broth, and evaporated milk to the slow cooker. Stir. Cook on High for 2 1/2 hours or Low for 3 1/2 hours.
- Remove the bay leaf and discard.
- If you don't want the soup chunky, use a potato masher, or, if you like a creamier soup, use an immersion blender or food processor to puree the soup.
- Mash the butter and flour together well to form a paste (If butter isn't soft enough, microwave it up to 15 seconds to soften). Stir the mixture into the soup until well incorporated.
- Add 1/2 of the shredded cheese and stir. Put the lid back on and turn slow cooker to Low and let cook for 30 more minutes.
- Stir in the remaining cheese and serve soup with some crusty bread!
Notes
1. Freshly grated cheese melts better than bagged shredded cheese (many are coated with cellulose).
2. Substitute 1/4 of the cheddar with 4 oz of cream cheese for a richer soup.
3. Use half and half or other milk if you want to.
Nutrition
Calories: 268kcal
