Ingredients

The following ingredients have 6 Servings
  • 1 medium onion, chopped
  • 1 tablespoon butter
  • 2 cups whole milk
  • 1 cup ranch salad dressing
  • 1 pound boneless trout fillets, skin removed
  • 1 package (9 ounces) frozen broccoli cuts, thawed
  • 1 cup cubed or shredded cheddar cheese
  • 1 cup cubed or shredded Monterey Jack cheese
  • 1/4 teaspoon garlic powder
  • Paprika, optional

Instruction

  • In a large skillet, saute onion in butter until tender. Transfer to a 3-qt. slow cooker; add the milk, dressing, fish, broccoli, cheeses and garlic powder. , Cover and cook on high for 1-2 hours or until soup is bubbly and fish flakes easily with a fork. Sprinkle with paprika if desired.