Slow Cooker Broccoli Cheese Soup
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 8 servings
Thick, cheesy, and addictive, this delicious soup simmers all day in the crock-pot and is ready to eat when you are, with just a few finishing touches.
- 1 tablespoon butter
- 1 large onion chopped
- 1/2 cup celery sliced
- 1 teaspoon garlic powder
- 1 bay leaf
- 4 cups chicken broth or stock
- 6 cups fresh broccoli about 2 heads
- 4 oz cream cheese
- 12 oz evaporated milk
- 2 cups sharp cheddar cheese shredded
- 2/3 cup fresh Parmesan cheese shredded
- salt & pepper to taste
Heat butter in a small pan over medium heat. Cook onion and celery until tender, about 3 minutes.
Wash and chop the broccoli and place in the slow cooker. Add cooked onion, garlic powder, bay leaf, chicken broth, cream cheese and salt & pepper to taste.
Cook on low 6-7 hours (or high 3-4 hours) or until broccoli is tender. Add evaporated milk and cook 30-60 minutes more. Discard bay leaf.
Remove one cup of broccoli and coarsely chop. Puree remaining soup using a hand blender. (You can puree a bit to break up the broccoli or until completely smooth depending on preference).
Add chopped broccoli back into the soup. Stir in all of the cheeses until melted.
Garnish with additional shredded cheeses, or 1/2 tsp of pesto sauce.
For a thicker soup, create a cornstarch slurry by combining 2 tablespoons water with 2 tablespoons cornstarch. Add a little at a time to reach desired consistency. Allow to cook an additional 10 minutes.
Calories: 301, Carbohydrates: 12g, Protein: 16g, Fat: 21g, Saturated Fat: 12g, Cholesterol: 67mg, Sodium: 870mg, Potassium: 534mg, Fiber: 2g, Sugar: 6g, Vitamin A: 1135IU, Vitamin C: 71.1mg, Calcium: 472mg, Iron: 1.2mg
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