Recipe: Slow Cooker Cheese and Broccoli Soup

SLOW COOKER CHEESE AND BROCCOLI SOUP

1/4 cup butter or margarine
1/4 cup finely chopped onion
2/3 cup flour
3 cans (10 1/2 oz. each) chicken broth
3/4 tsp. salt (optional)
1 1/4 cups finely chopped celery
1 1/4 cups finely chopped carrot
1 (16 oz.) bag frozen broccoli cuts, rinsed with hot tap water
1 lb. pasteurized process cheese spread, cubed
2 cups half and half or heavy (whipping) cream
Croutons (optional, for garnish)

Melt butter in small skillet over medium heat; add onion and saute until transparent. Transfer to slow cooker.

Turn crock pot on LOW. Gradually add flour stirring constantly using a whisk or spoon. Add chicken broth and stir until smooth. Add salt, celery, carrot and broccoli. Stir to combine.

Cover crock pot 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 crock pot and continue cooking 30 minutes or until soup is hot.

Garnish individual bowls with croutons, if desired.

Makes 6 servings
Source: West Bend Slow Cooking for Fast Meals cookbook, 1991