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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Slow-Cooker Three Cheese Broccoli Soup Recipe

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This recipe for Slow-Cooker Three Cheese Broccoli Soup is from Amy's Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup butter or margarine
1 large onion, chopped (1 cup)
1/4 cup Gold Medal™ all-purpose flour
1 can (12 oz) evaporated milk
1 carton (32 oz) Progresso™ chicken broth (4 cups)
1 bag (14 oz) frozen baby broccoli florets, thawed
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1 loaf (8 oz) prepared cheese product, cut into cubes
1 1/2 cups shredded extra-sharp Cheddar cheese (6 oz)
1 cup shredded Parmesan cheese (4 oz)

Additional shredded extra-sharp Cheddar cheese, if desired
Directions:
Directions:
Directions
Spray 4-quart slow cooker with cooking spray. In 12-inch skillet, melt butter over medium-high heat. Cook onion in butter 4 minutes, stirring occasionally, until tender. Stir in flour. Cook 1 minute, stirring constantly. Gradually stir in milk until smooth. Pour mixture into slow cooker. Stir in broth, broccoli, pepper and salt.

Cover; cook on Low heat setting 4 hours or until bubbly.

Add cheese cubes to slow cooker; stir until melted. Add 1 1/2 cups Cheddar cheese and the Parmesan cheese; stir until melted. Sprinkle individual servings with additional Cheddar cheese.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
4hours

 

 

 

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