Ingredients

The following ingredients have 4 Servings
  • 1 yellow onion (chopped)
  • 3 cloves garlic (minced)
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon black pepper
  • 2 cans evaporated milk (12 ounce cans)
  • 6 cups vegetable stock (chicken stock is fine too)
  • 6 cups broccoli (diced into 1/2 inch pieces)
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 4 ounces cream cheese (half a block)
  • 12 ounces sharp cheddar cheese (cut into cubes)
  • Mini bread bowls for serving (optional)

Instruction

  • Add the onion, garlic, Kosher salt, black pepper, evaporated milk, stock and broccoli to your slow cooker.
  • Cook on high for 2 hours or low for 4 hours.
  • In a small bowl mash the flour and the butter together to make a paste.
  • To the slow cooker add in the butter/flour paste, cream cheese and half the cheddar.
  • Cook for an additional half hour.
  • Whisk really thoroughly and add in the remaining cheddar cheese.
  • Whisk again and serve (preferably in a bread bowl which makes all soups even more awesome.