Slow Cooker Broccoli Cheddar Soup Recipe
This Slow Cooker Broccoli Soup is a three-cheese Crock Pot Recipe that is creamy, rich, and filling. Prepared in the slow cooker.
Serving6 servings
Ingredients
- 2 Tablespoon butter
- ½ onion, diced
- 12 ounces evaporated milk
- 4 cups chicken broth
- 2 cups broccoli Florets
- ½ teaspoon pepper
- ¼ teaspoon salt
- 8 ounces Velveeta cheese, cut into cubes
- 1 ½ cups cheddar cheese, shredded
- 1 cup Parmesan cheese, shredded
Instructions
- In a skillet, melt butter over medium-high heat.
- Saute onion in butter until tender.
- Add onions, milk, chicken broth, broccoli, pepper, and salt to the slow cooker and mix until well combined.
- Cover and cook on low for 4 hours.
- Add cheese cubes to slow cooker; stir until melted.
- Add cheddar and Parmesan and stir until melted. Immediately turn off slow cooker to avoid curdling.
- Serve warm.
Notes
Refrigerate the leftovers in an airtight container for up to 5 days. If you plan to freeze it, I suggest doing it right away, so it freezes at its best.
Nutrition
Calories: 395 kcal · Carbohydrates: 15 g · Protein: 26 g · Fat: 26 g · Saturated Fat: 16 g · Cholesterol: 83 mg · Sodium: 1816 mg · Potassium: 580 mg · Fiber: 1 g · Sugar: 10 g · Vitamin A: 1226 IU · Vitamin C: 40 mg · Calcium: 792 mg · Iron: 1 mg