Slow cooker Cheese & Broccoli Soup   

Contributed By: LR


1/4 C. Butter or margarine 
1/4 C. Finely chopped onion 
2/3 C. Flour 
3 (10 1/2 oz.) cans chicken broth 
3/4 tsp. Salt (optional) 
1 1/4 C. Finely chopped celery 
1 1/4 C. Finely chopped carrot 
1 (16 oz.) bag frozen broccoli cuts, rinsed with hot tap water 
1 lb. Pasteurized process cheese spread, cubed 
2 C. Half & half or whipping cream 
Croutons for garnish (optional)   


Melt butter in small skillet over medium heat; add onion and sauté until
Transparent. Transfer to slow cooker and turn slow cooker on LOW.
Gradually add flour to slow cooker stirring constantly using a whisk or
Spoon. Add chicken broth and stir until smooth. Add salt, celery, carrot
And broccoli. Stir to combine. Cover and cook on Low 5-6 hours or High
3-4 hours. Add cheese cubes, stirring until melted; then add half &
Half, stirring to blend. Cover and continue cooking 30 minutes or until
Soup is hot. Garnish individual bowls with croutons, if desired. Serves 6.

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