Ingredients
1tbspbutter
1large onion,chopped
½cupcelery,sliced
1tspgarlic powder
1bay leaf
4cupschicken broth,or stock
6cupsfresh broccoli,about 2 heads
4ozcream cheese
12ozevaporated milk
2cupssharp cheddar cheese,shredded
⅔cupfresh parmesan cheese,shredded
salt & pepper,to taste
Preparation
Heat butter in a small pan over medium heat. Cook onion and celery until tender, about 3 minutes.
Wash and chop the broccoli and place in the slow cooker. Add cooked onion, garlic powder, bay leaf, chicken broth, cream cheese, and salt and pepper to taste.
Cook on Low 6 to 7 hours or until broccoli is tender. Add evaporated milk and cook 30 to 60 minutes more. Discard the bay leaf.
Remove one cup of broccoli and coarsely chop. Puree remaining soup using a hand blender.
Add chopped broccoli back into the soup. Stir in all of the cheeses until melted.
Garnish with additional shredded cheeses or ½ teaspoon of pesto sauce.
