Slow cooker three cheese broccoli soup

serves 8: 390 a serving
Photo by Brenda R.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/4

    cup butter or margarine

  • 1

    large onion, chopped (1 cup)

  • 1/4

    cup Gold Medal™ all-purpose flour

  • 1

    can (12 oz) evaporated milk

  • 1

    carton (32 oz) Progresso™ chicken broth (4 cups)

  • 1

    bag (14 oz) frozen baby broccoli florets, thawed

  • 1/2

    teaspoon freshly ground pepper

  • 1/4

    teaspoon salt

  • 1

    loaf (8 oz) prepared cheese product, cut into cubes

  • 1 1/2

    cups shredded extra-sharp Cheddar cheese (6 oz)

  • 1

    cup shredded Parmesan cheese (4 oz)

  • Additional shredded extra-sharp Cheddar cheese, if desired

Directions

Spray 4-quart slow cooker with cooking spray. In 12-inch skillet, melt butter over medium-high heat. Cook onion in butter 4 minutes, stirring occasionally, until tender. Stir in flour. Cook 1 minute, stirring constantly. Gradually stir in milk until smooth. Pour mixture into slow cooker. Stir in broth, broccoli, pepper and salt. 2Cover; cook on Low heat setting 4 hours or until bubbly. 3Add cheese cubes to slow cooker; stir until melted. Add 1 1/2 cups Cheddar cheese and the Parmesan cheese; stir until melted. Sprinkle individual servings with additional Cheddar cheese.

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