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Broccoli Cheddar Soup
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 4 cups fresh broccoli florets
  • 1 medium onion, diced
  • 2 medium carrots, peeled and diced
  • 3 cups chicken broth
  • 2 cups shredded cheddar cheese
  • 1 cup whole milk
  • 2 cloves garlic, minced
  • 2 tablespoons cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Add the broccoli florets, diced onion, diced carrots, chicken broth, minced garlic, salt, and black pepper to the slow cooker. Stir to combine.
  • Cover and cook on low for 6 hours or on high for 3 hours until the vegetables are soft.
  • In a small bowl, whisk the cornstarch with 2 tablespoons of cold water to form a slurry. Stir the slurry into the soup.
  • Pour in the milk and add the shredded cheddar cheese. Stir until the cheese melts fully and the soup thickens.
  • Taste and adjust salt or pepper if needed before serving.

Notes

Stir the cheese in gradually while the soup is hot but not boiling to keep it smooth. If the soup thickens too much after cooling, add a splash of milk when reheating on the stovetop. Skip pre-shredded cheese, as it does not melt as evenly.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board