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.