Slow Cooker Three Cheese Broccoli Soup

• Produce

  • 1 lb Broccoli crowns, fresh
  • 2 Garlic cloves
  • 1 Yellow onion

• Canned Goods

  • 32 oz Chicken broth, low-sodium
  • 1 12 ounce can Evaporated milk

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/4 cup Flour
  • 1/8 tsp Salt

• Dairy

  • 1/4 cup Butter
  • 6 oz Cheddar cheese, sharp
  • 8 oz Colby jack cheese
  • 4 oz Parmesan cheese

Found on myorganizedchaos.net

Description

Ingredients

• 1 yellow onion, diced
• ¼ cup butter
• 2 garlic cloves, minced
• ¼ cup flour
• 12 ounce can evaporated milk
• 32 ounces low sodium chicken broth
• ¼ tsp black pepper
• ⅛ tsp salt
• 1 pound fresh broccoli crowns, roughly chopped {frozen works too}
• 8 ounces colby jack cheese, shredded
• 6 ounces extra sharp cheddar cheese, shredded
• 4 ounces parmesan cheese, freshly grated

Directions

• In a small saucepan, melt butter. Add onions and garlic and saute for 3-4 minutes. Add flour and stir until flour is well incorporated; cooking at least 1 minute. Slowly whisk evaporated milk into flour mixture; whisk until smooth. Pour milk/flour mixture into slow cooker, then add chicken broth; whisk to combine. Add broccoli black pepper, and salt. Cover and cook on low for 4-5 hours. Remove cover, add cheese and stir until melted. Ladle soup into bowls and top with additional cheddar cheese and black pepper if desired.