Slow Cooker Three Cheese Broccoli Soup Recipe

Ingredients

1/4

cup butter

1

cup chopped onions

1/2

teaspoon freshly ground pepper

1/4

teaspoon salt

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 (16 oz) frozen baby broccoli florets, thawed

8

oz Kraft™ Velveeta™ Original cheese product (from 16-oz box), cubed

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

Preparation

Spray 4-quart slow cooker with cooking spray. In 2-quart saucepan, melt butter over medium-high heat. Add onions, pepper and salt; cook 3 to 4 minutes, stirring occasionally, until tender. Stir in flour. Cook 1 minute, stirring constantly. Gradually stir in evaporated milk until smooth. Pour mixture into slow cooker. Stir in broth and thawed broccoli.

Cover; cook on Low heat setting 4 to 4 1/2 hours or until hot but not simmering.

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.

Related Video