January is the perfect month for crock pots and soup – so I couldn’t let the month pass without a bowl of this Crock Pot Broccoli Cheddar Soup.  This soup is loaded with broccoli and a rich, cheesy sauce- in other words, a big bowl of YUM!

Crock Pot Broccoli Cheddar Soup

Ingredients

4 tablespoons butter
5 tablespoons flour
3 cups half & half (see Notes below)
3 cups chicken broth
1/2 onion, diced
3-4 cups chopped broccoli florets (just the bushy tops)
1 tablespoon minced garlic
1 teaspoon Italian seasoning
2 ounces cream cheese
2 cups shredded sharp cheddar cheese
2 teaspoons salt (or to taste)
1-4 teaspoon black pepper (or to taste)
extra cheese for topping (optional)

Add chopped onions, broccoli, garlic, Italian seasoning, and cream cheese to your slow cooker. Add the sauce from the pan, and the chicken broth. Stir to combine. Cover and cook on high for 3-4 hours* or on low for 4-6 hours.

Uncover soup and add the sharp cheddar cheese, salt, and pepper. Stir until the cheese melts into the soup. Taste and add salt and pepper if needed. Serve warm and top with additional shredded cheese if desired.

NOTE:  You can use heavy cream if you want it creamier and richer, or you can skinny it down by using fat-free half & half or milk.  *Remember all crock pots cook differently – mine only takes 3  hours on high.

 Recipe adapted from Creme dela Crumb