Crockpot Broccoli Cheddar Soup

Course Appetizer, Main Course, Side Dish, Soup

Cuisine American

Keyword crockpot-broccoli-cheddar-soup, crockpot-broccoli-soup-recipe

Prep Time 10

Cook Time 4

Stand time 10

Total Time 4 20

Servings servings

Calories 414kcal

1 16 oz package frozen broccoli florets roughly chopped
2 ribs celery chopped
1 medium yellow onion chopped
2 1/2 cups chicken stock
1 12 oz can evaporated milk
4 oz softened chive and onion cream cheese plus additional to thicken at the end of cooking, if needed.
2 Tbsp all purpose flour
1 Tbsp chicken base
1 tsp black pepper
1/4 tsp ground nutmeg
2 large cloves garlic minced
2 cups shredded sharp cheddar cheese plus additional for serving
1/3 cup grated Parmesan cheese

To the crock of a 6 quart or similar size slow cooker add broccoli, celery, onion, chicken stock, evaporated milk, cream cheese, chicken base, flour, black pepper, garlic and nutmeg. Stir to combine.
Place the lid firmly in place. Cook on low for 3-4 hours or until broccoli is fork tender.
Add shredded cheddar cheese and Parmesan stirring until melted. Taste and adjust salt and pepper, if needed. Let stand uncovered for 10-15 minutes to allow the soup to thicken.
To thicken the soup, Add one cup of soup to a stand blender and pulse. (Or directly in the slow cooker using an immersion blender.) Add back to the crockpot with additional chive and onion cream cheese one tablespoon at a time stirring until melted. Repeat adding cream cheese until desired thickness is reached. Likewise, you can thin the soup by adding additional stock or whole milk.
Let stand uncovered for 10-15 minutes to allow the soup to thicken. Serve with additional shredded cheddar cheese on top, if desired.

To thicken at the end of cooking you can use additional cream cheese or dissolve one tablespoon of flour or cornstarch in a small amount of chicken stock or water.
The soup base likely has enough sodium for the entire dish. I recommend that you taste and add more salt according to your preference.