Crock Pot 4 Cheese Broccoli Soup
There is nothing better than curling up by the fire with this piping hot, super creamy soup!
Equipment
- Crock Pot
Ingredients
- 2 Tbsp Butter
- ½ Onion Finely Chopped
- 1½ Cups Whipping Cream or full fat milk
- 4 Cups Chicken Broth I like to use organic & low sodium but any chicken broth will do
- 2 Cups Broccoli Finely chopped fresh is best but frozen would also work
- ½ Tsp Pepper
- ¼ tsp Sea Salt
- 1 250 gram Block of Cream Cheese
- 1 ½ Cups Shredded Extra Sharp Cheddar Cheese
- 1 Cup Shredded Parmesan Cheese
- ¾ Cup Shredded Monterey Jack Cheese Could use Pepper Jack cheese if you would like some spice
Instructions
- In a skillet, melt butter over medium high heat. Cook onion until tender.
- Pour the chicken broth, onions, butter, whipping cream (or milk), pepper and salt into the slow cooker and mix well.
- Cover and cook on low heat for 4 hours.
- Add cream cheese to slow cooker, stirring until combined.
- Add the grated cheese and stir until melted.
- TURN OFF THE SLOW COOKER once cheese is melted. This will keep the milk and cheese from curdling.
- Sprinkle individual servings with cheddar cheese and serve with crusty bread.