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Broccoli Cheddar Soup
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet

Ingredients
  

  • 4 cups fresh broccoli florets
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 3 cups chicken broth
  • 1 cup shredded cheddar cheese
  • 1 cup milk
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Melt the butter in a skillet over medium heat. Add the chopped onion and minced garlic, then cook until the onion softens.
  • Stir the flour into the skillet and cook for one minute to form a roux.
  • Transfer the roux mixture to the slow cooker. Add the broccoli florets, chicken broth, salt, and black pepper.
  • Cover and cook on low for 4 to 5 hours until the broccoli is tender.
  • Stir in the milk, then gradually add the shredded cheddar cheese while stirring until it melts and the soup thickens.

Notes

Add the cheese a handful at a time off the heat to keep it smooth. If the soup seems too thick after cooking, stir in a splash more milk before serving. Leftovers store well in the fridge for up to three days and reheat gently on the stove with a little extra milk to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Skillet