On cold winter days, who doesn't love soup? Especially broccoli cheddar soup! It's one of Will and I's favorite things to eat- and I've been wanting to make a version using out slow cooker for awhile. All you'll need to complete this meal is a loaf of french bread!
To start, melt 1/3 cup of butter in a skillet. Add 1 1/2 cups of chopped onion and saute for 3-4 minutes. Then add 2 cloves of minced garlic, 6 tbsp flour, and season with salt and pepper. Whisk the flour into the butter to make a roux for about 2 minutes. While whisking, pour in 2 (12 oz) cans of evaporated milk until smooth.
Then pour the milk mixture into a slow cooker and then add 5 cups of chicken broth, 5 cups of broccoli florets, and 1/8 tsp dried thyme. Cover with the lid and cook on HIGH for 2 1/2 - 3 hours or LOW for 6 hours.
After cooking, turn heat to LOW or WARM and add 1/2 cup of heavy cream.
Lastly, add 12 oz of shredded sharp cheddar and 2 oz of grated parmesan. Season with salt and pepper to taste.
Enjoy :)
>> If you end up making this for dinner, tag me in an Instagram post -- @marriedtodavis or #marriedtodavis
