Broccoli Cheese Soup in Slow Cooker

By cindygwest

Ingredients

• 2 tablespoons butter
• 1 small onion, finely chopped
• 2 cups finely chopped fresh broccoli
• 3 cups reduced-sodium chicken broth
• 1 can (12 ounces) evaporated milk
• 1/2 teaspoon pepper
• 1 package (8 ounces) process cheese (Velveeta), cubed
• 1-1/2 cups shredded extra-sharp cheddar cheese
• 1 cup shredded Parmesan cheese
• Additional shredded extra-sharp cheddar cheese

Preparation

Step 1

In a small skillet, heat butter over medium-high heat. Add onion; cook and stir 3-4 minutes or until tender. Transfer to a 3- or 4-qt. slow cooker. Add broccoli, broth, milk and pepper.
Cook, covered, on low 3-4 hours or until broccoli is tender. Stir in process cheese until melted. Add shredded cheeses; stir until melted. Just before serving, stir soup to combine. Top servings with additional cheddar cheese.