Crock Pot Broccoli Cheese Soup
Slow Cooker Broccoli Cheese Soup is thick, cheesy, and addictive. This delicious soup simmers all day in the crock-pot and is ready to eat when you are, with just a few finishing touches.
Foto: Spend With PenniesIngredients
- 1 tablespoon butter
- 1 large onion (chopped)
- ½ cup sliced celery
- 1 teaspoon garlic powder
- 1 bay leaf
- 4 cups chicken broth (or stock)
- 6 cups broccoli florets (about 2 heads)
- 4 ounces cream cheese
- 12 ounces evaporated milk
- 2 cups shredded sharp cheddar cheese
- ⅔ cup shredded Parmesan cheese
- salt and pepper to taste
Steps
Heat butter in a small pan over medium heat. Cook onion and celery until tender, about 3 minutes.
Wash and chop the broccoli and place in the slow cooker. Add cooked onion, garlic powder, bay leaf, chicken broth, cream cheese and salt & pepper to taste.
Cook on low 6 to 7 hours, or high 3 to 4 hours, or until broccoli is tender. Add evaporated milk and cook 30 to 60 minutes more. Discard bay leaf.
Remove one cup of broccoli and coarsely chop. Puree remaining soup using a hand blender. You can puree a bit to break up the broccoli or until completely smooth depending on preference.
Add chopped broccoli back into the soup. Stir in all of the cheeses until melted.
Garnish with additional shredded cheeses, or ½ teaspoon of pesto sauce.
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