Slow Cooker Broccoli-Cheddar Soup

On a chilly fall day, there’s nothing better than a warm, freshly made soup. If you’re in the mood for a hearty soup for dinner, then we recommend trying out our recipe for crockpot broccoli cheddar soup. The recipe, which makes six servings, is extremely rich, making this dish a filling treat! The soup is packed with onions, potatoes, extra sharp cheddar, butter, chicken broth, and evaporated milk. If you think your friends and family might like to try making the recipe themselves, then please share it on Facebook, Pinterest, and Twitter. 

Ingredients

2 tablespoons Cabot Salted Butter
½ cup chopped onion
2 tablespoons King Arthur Unbleached All-Purpose Flour
2 (14.5-ounce) cans chicken broth
2 cups peeled and diced boiling potatoes
3 cups broccoli (chopped florets and thinly sliced stems)
1 (12-ounce) can evaporated milk
12 ounces Cabot Extra Sharp Cheddar, grated (about 3 cups)
Pinch of lemon zest
Ground black pepper to taste

Directions

MELT butter in large skillet over medium-high heat. Add onion and cook, stirring often, until tender and starting to brown, about 3 minutes. Stir in flour and cook, stirring, for 30 seconds longer. Gradually whisk in 1 can broth and stir until simmering and thickened.

TRANFER onion mixture to slow cooker. Add remaining can broth and potatoes, stirring to combine. Cover and cook on high setting for 2 hours, or until starting to simmer.

STIR in broccoli and evaporated milk. Cover and cook 30 minutes longer, or until broccoli is tender.

ADD cheese and stir until melted. Stir in lemon zest and season with pepper.