Broccoli Cheese Soup (Slow Cooker)

By McLean

Recipes

Ingredients

• 2 Tablespoons butter or margarine
• 1/2 onion, chopped very small
• 1 can (12 oz) evaporated milk
• 1 carton (32 oz)chicken broth (4 cups)
• 2 cups of broccoli cut small (you can use fresh or frozen)
• 1/2 teaspoon of pepper
• 1/4 teaspoon salt
• 8 oz of prepared cheese product, cut into cubes (I used Velveeta)
• 1 1/2 cups shredded extra-sharp Cheddar cheese
• 1 cup shredded Parmesan cheese

Preparation

Step 1

In a skillet melt butter over medium-high heat. Cook onion in butter until tender.

Pour in the chicken broth, onions, butter, milk, broccoli, pepper and salt into the slow cooker and mix well.

Cover; cook on low heat  for 4 hours.

Add cheese cubes to slow cooker; stir until melted. Add 1 1/2 cups Cheddar cheese and the Parmesan cheese; stir until melted. TURN OFF THE SLOW COOKER- don't even put it on warm. I warn you, your cheese will curdle.

Sprinkle individual servings with additional Cheddar cheese.