Crock Pot Broccoli Cheese Soup

By rrxing

Ingredients

• 1/4 cup butter
• 1 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
• Additional shredded Sharp Cheddar cheese, if desired

Preparation

Step 1

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.