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Broccoli Cheddar Soup


1 tbsp butter 1 medium white onion, diced 10 oz carrots, shredded 4 cups broccoli florets, coarsely chopped 3 cups chicken broth 1/4 cup butter 1/4 cup flour 3 tbsp cornstarch 3 tbsp water 2 cups milk, warmed 16 oz sharp cheddar, shredded 1/2 tsp salt Celery powder, to taste Freshly ground pepper, to taste


Melt butter over medium high heat. Once butter is melted, stir in the diced onion and saute for 3 minutes. Add onion to the slow cooker. Add celery powder, carrots, broccoli and chicken broth to slow cooker. Cover and cook on low for 4 hours. Turn slow cooker to high. Melt 1/4 cup butter. Slowly whisk in 1/4 cup flour until a roux forms. Stir one cup of broth from the slow cooker into roux until smooth. Whisk the entire mixture into the slow cooker. In a small bowl stir together the cornstarch and water until smooth. Stir the mixture into the slow cooker. Stir in milk, cheddar, and pepper. Cover and cook on HIGH for 60 minutes. Remove the lid, ladle into bowls and serve.

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