Cheese And Broccoli Soup
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Serves/Makes: 6
Ready in: > 5 hrs
- 1/4 cup butter or margarine
- 1/4 cup finely chopped onion
- 2/3 cup flour
- 3 cans (10.25 ounce size) chicken broth
- 3/4 teaspoon salt (optional)
- 1 1/4 cup finely chopped celery
- 1 1/4 cup finely chopped carrot
- 1 package (16 ounce size) frozen broccoli cuts, rinsed with hot tap water
- 1 pound pasteurized process cheese spread, cubed
- 2 cups half & half or whipping cream
- croutons for garnish (optional)
Melt butter in small skillet over medium heat; add onion and saute until transparent. Transfer to slow cooker and turn slow cooker on LOW. Gradually add flour to slow cooker stirring constantly using a whisk or spoon. Add chicken broth and stir until smooth. Add salt, celery, carrot and broccoli. Stir to combine. Cover and cook on Low 5-6 hours or High 3-4 hours. Add cheese cubes, stirring until melted; then add half and half, stirring to blend. Cover and continue cooking 30 minutes or until soup is hot. Garnish individual bowls with croutons, if desired.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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