Crock Pot Broccoli Cheddar Soup
Ingredients
1 1/2 lb fresh broccoli cut into florets about 5 cups, or 13 oz of florets
1/2 small yellow onion chopped
2 large carrots peeled and chopped
3 cloves garlic minced
4 cups chicken stock
1/4 teaspoon celery salt
1 teaspoon salt
1/4 teaspoon fresh ground pepper
3 tablespoons butter
3 tablespoons flour
1/2 cup milk 2% – half and half
2 cups shredded cheddar cheese divided
fresh parsley garnish
Directions
Add broccoli, onion, carrot, garlic, salt, pepper, celery salt, and chicken stock to a Crock Pot. Cook on low for 6-8 hrs or on high for 3-4 hours.
Once done, use an immersion blender, blender and blend soup until creamy. Return to Crock Pot on low.
In a small sauce pan on stove top, heat butter over medium and sprinkle on flour. Whisk as butter melts to create a roux. Once all the butter is melted and flour incorporated, slowly add milk and whisk. Slowly add shredded cheese and whisk until well combined into a thick cheese sauce. Reserve 1/4-1/2 cup of cheese.
Add cheese sauce to soup and give a gentle mix. Add some of the reserved cheese and give another mix.
Serve in soup bowls and garnish with fresh parsley and some shredded cheese.
