Slow Cooker Broccoli Cheddar Soup
Ingredients
The soup
-
2
lbs
Broccoli Florets
-
1
cup
Carrots
-
1
unit
Onion, diced
-
4
cloves
Garlic, pressed or finely minced
-
1
unit
Bay Leaf
-
1
tsp
Kosher Salt
-
½
tsp
Pepper
-
⅛
tsp
Nutmeg
-
1
tsp
Dijon Mustard
-
4
cups
Chicken Broth
-
2
12 oz cans
Evaporated Milk
The thickener
-
¼
cup
Butter, softened
-
¼
cup
Flour
The cheese
-
10
oz
Cheddar Cheese, shredded, divided
Instructions
- Add broccoli, carrot, onion, garlic, bay leaf, salt, pepper, nutmeg, dijon mustard, chicken broth, and evaporated milk to the slow cooker and stir.
- Cook on High for 2 ½ hours or Low for 3 ½ hours.
- Remove and discard the bay leaf.
- For a smoother texture, use a potato masher or an immersion blender to puree the soup.
- Mash together the butter and flour to form a paste, then stir it into the soup until well incorporated.
- Add half of the shredded cheese and stir, then cover and cook on Low for an additional 30 minutes.
- Stir in the remaining cheese and serve with crusty bread.
Nutrition Facts (estimated)
Servings
8-10
Calories
268
Total fat
16g
Total carbohydrates
22g
Total protein
12g
Sodium
800mg
Cholesterol
40mg
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