1/4 cup butter or margarine
1/4 cup finely chopped onion
2/3 cup flour
3 cans (10.25 ounce size) chicken broth
3/4 teaspoon salt (optional)
1 1/4 cup finely chopped celery
1 1/4 cup finely chopped carrot
1 package (16 ounce size) frozen broccoli cuts, rinsed with hot tap water
1 pound pasteurized process cheese spread, cubed
2 cups half & half or whipping cream
croutons for garnish (optional)
Melt butter in small skillet over medium heat; add onion and saute until transparent. Transfer to slow cooker and turn slow cooker on LOW.
Gradually add flour to slow cooker stirring constantly using a whisk or spoon. Add chicken broth and stir until smooth. Add salt, celery, carrot and broccoli. Stir to combine.
Cover and cook on Low 5-6 hours or High 3-4 hours. Add cheese cubes, stirring until melted; then add half and half, stirring to blend.
Cover and continue cooking 30 minutes or until soup is hot. Garnish individual bowls with croutons, if desired.
karenjs
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reviews & comments
July 28, 2013
Broccoli cheese soup is one of my favorites. I've had a horrible head cold for a week and was really craving some soup. Put this in the crock on high and took a nap. Woke up and had wonderful soup! I think I'm feeling better already!
Love this recipe and so does my family! I did add a little milk because it tends to thicken quickly!