Broccoli Cream Soup with Cheddar and Parmesan (Slow-Cooker)

slowcookerbroccolicreamsoupcheddarcreamcheese Slow Cooker Broccoli Cheese Soup is thick, cheesy and addictive. This delicious soup simmers all day in the crock-pot and is ready to eat when you are, with just a few finishing touches.

1 Tbsp. butter
1 large onion, chopped
½ cup celery, sliced
1 tsp. garlic powder
1 bay leaf
4 cups chicken broth or stock
6 cups broccoli florets (~ 2 heads)
4 oz cream cheese
12 oz evaporated milk
2 cups sharp cheddar cheese, freshly shredded
⅔ cup Parmesan cheese, freshly shredded
sea salt
black pepper, freshly ground

Heat butter in a small pan over medium heat. Cook onion and celery until tender, about 3 minutes.

Wash and chop the broccoli and place in the slow cooker. Add cooked onion, garlic powder, bay leaf, chicken broth, cream cheese and salt and pepper to taste.

Cook on LOW 6-7 hours, or HIGH 3-4 hours, or until broccoli is tender. Add evaporated milk and cook 30-60 minutes more. Discard bay leaf.

Remove one cup of broccoli and coarsely chop. Purée remaining soup using a hand blender. You can purée a bit to break up the broccoli or until completely smooth depending on preference.

Add chopped broccoli back into the soup. Stir in all of the cheeses until melted.

Garnish with additional shredded cheeses, or ½ tsp. of pesto sauce.

Makes 8 servings.