Crockpot Broccoli Cheddar Soup (Easy Slow Cooker Recipe)
Broccoli, onions, and celery cook right in the crockpot with chicken broth, bouillon, flour, and evaporated milk until thick and tender, then parmesan and sharp cheddar get stirred in just before serving. It is an easy slow cooker dinner that tastes like it took all day, because it did, without you having to watch it.
Equipment
Ingredients
- 18 ounces broccoli florets frozen
- 2 stalks celery chopped fine
- ½ medium sweet onion diced
- 1 teaspoon garlic powder
- ¼ teaspoon ground nutmeg
- ½ teaspoon black pepper
- 2 teaspoons chicken bouillon powder
- 8 ounces cream cheese
- 2 cups chicken broth
- 2 tablespoons flour
- ⅓ cup Parmesan cheese grated
- 2 cups shredded sharp cheddar cheese plus extra for serving
Instructions
- Add the broccoli to your crock pot.
- Add the celery, onion, garlic powder, nutmeg, pepper, chicken bouillon, and cream cheese.
- Add the flour, evaporated milk, and the chicken broth.
- Cook on low for 3-4 hours, until the broccoli is fork tender.
- Add the Parmesan cheese and shredded cheddar, and cook until the cheese is melted.
- Top the soup with extra shredded cheddar cheese.
Nutrition
Calories: 439kcal | Carbohydrates: 17g | Protein: 20g | Fat: 34g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 98mg | Sodium: 1134mg | Potassium: 537mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1825IU | Vitamin C: 93mg | Calcium: 511mg | Iron: 1mg
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