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Creamy Broccoli Cheddar Soup
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 4 cups broccoli florets
  • 1 small onion, diced
  • 3 cups chicken broth
  • 2 cups shredded cheddar cheese
  • 1 cup half-and-half
  • 2 tablespoons butter
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Place the broccoli florets, diced onion, chicken broth, butter, garlic powder, salt, and black pepper into the slow cooker.
  • Stir once to combine everything evenly.
  • Cover and cook on low for 5 hours until the broccoli is very tender.
  • Stir in the shredded cheddar cheese and half-and-half.
  • Cover again and cook on low for 30 more minutes, stirring once halfway through, until the cheese melts completely and the soup thickens.

Notes

Use freshly shredded cheddar instead of pre-shredded for the smoothest melt. If the soup seems too thick after adding the dairy, stir in a splash of extra broth before serving. Leftovers reheat gently on the stovetop over low heat with a little more half-and-half to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Slow Cooker