Slow cooker creamy broccoli soup. Delicious broccoli soup with cream cheese and cheddar cheese cooked in slow cooker.Yummy recipe!

Ingredients:

• 4 tablespoons melted unsalted butter
• 5 tablespoons all-purpose flour
• 3 cups (750 ml) milk
• 3 cups low-sodium chicken broth
• 1/2 onion,peeled and diced
• 3-4 cups (750-1000g) chopped broccoli florets (just the bushy tops - discard the stem.)
• 1 tablespoon minced garlic
• 1 teaspoon Italian seasoning
• 2 oz (60 g) cream cheese
• 2 cups (500 g) shredded cheddar  cheese
• salt and freshly ground black pepper to taste
• extra cheese for topping

Cooking Method:

1. In a large sauce pan,combine melted butter and all-purpose flour.
2. Stir until mixture clumps up.
3. Very carefully whisk in the milk until all milk has been added and a thick white sauce forms.Set sauce aside.
4.  In a slow cooker,combine chopped onions,broccoli,garlic,Italian seasoning and cream cheese.
5. Add reserved sauce and chicken broth.Stir well.
6. Cover slow cooker and cook on low-heat setting for 4-6 hours.
7. Uncover soup and add the sharp cheddar cheese.Season to taste with salt and black pepper.
8. Stir until the cheese melts into the soup.
9. Top with extra cheese and serve!

Slow cooker broccoli and cheese soup. Delicious creamy broccoli soup cooked in slow cooker.
Makes 6 servings.

Ingredients:

• 1/3 cup (80 g) melted butter
• 1 1/2 cups chopped yellow onion
• 2 cloves garlic,peeled and minced
• 6 tablespoons all-purpose flour
• 24 oz (720 ml) evaporated milk
• 5 cups (1.25 L) low-sodium chicken broth
• 5 cups (1.25 kg) diced broccoli florets
• 1/8 teaspoon dried thyme
• 1/2 cup (125 g) heavy (double) cream
• 12 oz (360 g) sharp cheddar cheese,shredded
• 2 oz (60 g) shredded Parmesan cheese
• salt and freshly ground black pepper

Cooking Method:

1. In a large nonstick skillet,heat butter over medium heat.
2. Add chopped onions and saute until they begin to soften,for 3-4 minutes.
3. Add minced garlic and all-purpose flour,season with salt and pepper and cook,stirring,for 2 minutes.
4. Pour in evaporated milk,whisking well(until smooth) and continue cooking,stirring occasionally,until it begins to thicken.
5. Pour mixture into a slow cooker along with chicken broth,diced broccoli and thyme.
6. Cover slow cooker and cook on low-heat setting for 6 hours.
7. Turn off the heat,stir in heavy cream,shredded cheddar cheese and Parmesan.
8. Stir well,season to taste with salt and black pepper and serve.

1. In a slow cooker,combine fingering potatoes,melted butter,herbs and seasoning.
2. Toss well.
3. Cover slow cooker and cook on low-heat setting for 6-8 hours.
4. Add shredded cheese and heavy cream.Stir well to coat.
5. Cook on high-heat setting for a further 15-30 minutes until heated through and cheese is melted.