Yum, broccoli cheese soup and four cheeses, even yummier! You can't go wrong with this comfort food! This is my own creation after hours of experimenting. There are a few steps involved before adding to the slow cooker, but it's well worth it!
Provided by Tracy V
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Broccoli Soup Recipes
Time 4h50m
Yield 8
Number Of Ingredients 15
Steps:
- Combine onion and garlic in a food processor; pulse until minced.
- Melt 2 tablespoons butter in a large skillet over medium heat. Add onion-garlic mixture and cook until it looks like sauerkraut and is just beginning to brown, 5 to 8 minutes.
- Meanwhile, combine chicken broth and flavor packets in a bowl.
- Transfer onion mixture to a 5-quart or larger slow cooker. Add remaining butter to the skillet and heat until melted and bubbling. Stir in flour with a wire whisk; cook and stir for 3 minutes. Slowly whisk in chicken broth mixture and season with salt and pepper. Cook, stirring constantly, until smooth and no lumps remain. Bring to a boil.
- Add frozen broccoli to the gravy mixture and cook, stirring often, for 10 minutes. Use a large spoon to transfer broccoli to the slow cooker, leaving as much gravy in the skillet as possible.
- Add processed cheese food, Cheddar, Monterey Jack, and cream cheese to the gravy; stir to combine. Stir in milk and cream. Transfer mixture to the slow cooker and stir until well combined.
- Cook on Low, stirring once every hour, for 4 hours. Turn slow cooker off and let cool and thicken slightly before serving.
Nutrition Facts : Calories 613 calories, Carbohydrate 20.6 g, Cholesterol 156.3 mg, Fat 50.8 g, Fiber 3.1 g, Protein 21.7 g, SaturatedFat 30.9 g, Sodium 1701.1 mg, Sugar 8.5 g
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