Slow-Cooker Three Cheese Broccoli Soup





1/4
cup butter or margarine 
1
large onion, chopped (1 cup)
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 (14 oz) frozen baby broccoli florets, thawed
1/2
teaspoon freshly ground pepper
1/4
teaspoon salt
1
loaf (8 oz. box) VELVEETA™ Original Cheese
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


  • Spray 4-quart slow cooker with cooking spray. In 12-inch skillet, melt butter over medium-high heat. Cook onion in butter 4 minutes, stirring occasionally, until tender. Stir in flour. Cook 1 minute, stirring constantly. Gradually stir in milk until smooth. Pour mixture into slow cooker. Stir in broth, broccoli, pepper and salt.
  • Cover; cook on Low heat setting 4 hours or until bubbly.
  • 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.
Recipe Courtesy Betty Crocker

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