Slow Cooker Broccoli Cheese Soup
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 4
- salt and pepper to taste
- 1/3 cup butter
- 1/2 cup heavy cream
- 3/4 cup diced celery
- 3/4 cups diced onion
- 2 tablespoons diced garlic
- 6 tbsp flour (i used whole wheat)
- 5 cups low-sodium chicken broth
- 5 cups diced broccoli
- 14 oz shredded sharp cheddar cheese
- 2 oz shredded monterrey jack cheese
- 2 12 oz cans evaporated milk
- sour cream (more cheese and cilantro for garnish (optional))
- Carbohydrate 13.10647469499 g
- Cholesterol 165.234080803622 mg
- Fat 54.2107310018688 g
- Fiber 3.69040847814286 g
- Protein 32.8566323300154 g
- Saturated Fat 34.1343338282408 g
- Serving Size 1 1 Serving (605g)
- Sodium 1498.624459885 mg
- Sugar 9.41606621684718 g
- Trans Fat 3.39032548266011 g
- Calories 659 calories
[ { "@type": "HowToStep", "text": "In a large skillet, heat butter over medium heat. Add celery and onion and stir until translucent and soft, about 3 minutes." }, { "@type": "HowToStep", "text": "Add garlic and flour, whisking to combine. Continue to whisk as you pour in the evaporated milk and whisk until fully combined. Season with salt and pepper to taste." }, { "@type": "HowToStep", "text": "Cook the sauce until thickened, about 2-3 minutes." }, { "@type": "HowToStep", "text": "Pour sauce into slow cooker and add chicken broth and broccoli. Stir to combine. Cook on high for 3 hours or on low for 6 hours." }, { "@type": "HowToStep", "text": "Turn off heat and stir in cream. Stir in all the cheese (in batches) stirring to melt and combine." }, { "@type": "HowToStep", "text": "Serve hot garnished with sour cream, cilantro, and more cheese if desired." }, { "@type": "HowToStep", "text": "Enjoy!" } ]
