Slow Cooker
Broccoli Cheese
Soup
INGREDIENTS:

1/4 cup butter
1 medium to large onion, chopped (1 cup)
1/4 cup all-purpose flour
1 can (12 oz) evaporated milk
1 carton (32 oz) chicken broth (4 cups)
1 bag (14 oz) frozen baby broccoli florets, thawed
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
3 cups shredded sharp Cheddar cheese
some additional shredded sharp Cheddar cheese, if desired

DIRECTIONS:
Spray 4-quart Crock Pot with cooking spray.
In medium skillet, melt butter over medium-high heat. Add
onion and cook, stirring occasionally, until tender, about
4 minutes. Add flour and cook 1 minute, stirring constantly.
Gradually stir in evaporated milk until smooth.
Pour mixture into Crock Pot. Stir in broth, broccoli, pepper
and salt. Cover; cook on low heat setting for 4 hours or
until bubbly.
Puree with immersion blender (or in batches in a regular
blender) to desired smoothness. Pour back in Crock Pot.
Add cheese and stir until melted. Serve immediately.
SERVES 6
Preparation: a few min,
Cook Time:
crock pot low 4 hours,
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