Slow-Cooker Three Cheese Broccoli Soup

 


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

Steps

1 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.

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

3 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.

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