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. This soup is terrific when served in homemade bread bowls, or with biscuits or rolls on the side.
Wash and chop the broccoli and place in the slow cooker. Be sure to remove the fibrous outer skin of the stem and chop the tender inner flesh. Add the onion, pesto and enough chicken stock to completely cover the vegetables.
Cook on low and let it simmer for 6-8 hours.
If desired, just before serving, puree the soup using a hand blender or leave it chunky. (Either way is delicious!)
Add all of the cheeses and approximately half of the jar of Alfredo sauce. (Reserve the other half of the jar of Alfredo sauce for another meal.)
Heat gently, stirring frequently, until all of the cheeses are melted.
Garnish with additional shredded Asiago or Parmesan cheeses, or 1/2 tsp of pesto sauce.