Slow Cooker Broccoli Cheddar Soup
Ingredients:
1 pound broccoli florets, chopped
1 onion, diced
2 cloves garlic, minced
4 cups chicken broth
2 cups half-and-half
3 cups shredded sharp cheddar cheese
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
2 tablespoons cornstarch mixed with 2 tablespoons water
2 tablespoons butter
1/2 cup grated Parmesan cheese
Directions:
Add broccoli, onion, garlic, and chicken broth to the slow cooker.
Cook on low for 4-5 hours, until broccoli is tender.
Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches and blend until smooth.
Stir in the half-and-half, shredded cheddar cheese, salt, pepper, and nutmeg.
In a small bowl, mix the cornstarch and water to create a slurry. Stir the slurry into the soup.
Cook for an additional 30 minutes on low, until the soup has thickened.
Stir in the butter and Parmesan cheese until melted and well combined.
Serve hot, garnished with additional cheddar cheese if desired.
Prep Time: 15 minutes | Cooking Time: 5 hours | Total Time: 5 hours 15 minutes