There is nothing that warms you up better than a hot bowl of slow cooker broccoli cheese soup! And super easy with a slow cooker!
Dish Count :: 1 Slow Cooker, 1 Skillet, 1 Cutting Board
Did you ever watch that episode of How I Met Your Mother, where Ted and Marshall slowly – and disastrously – come to the realization that they’re “too old for that Ish”? I have finally come to that same realization, and it is a sad, sad day.
Ben and I went out to dinner with some very dear friends, to catch up on what’s been happening in our live and generally live it up like we’re still delusional and 25. So how, pray tell, did we know that we were too old for this ish?
Dinner wasn’t scheduled until 9:15, and I had to take a nap before hand to make sure I could stay awake until then!! When did turning 30 become the new qualifier for the Early Bird Special?
But we made it! We lived it up, made it through dinner without falling asleep at the table, and made it home at (gulp) 1AM.
Yup, too old for that ish. But you know what? Damn, it was a hell of a good time.
One thing you’re never to old for is comfort food, and after our Christmas tree hunting last year, Ben and I went to Panera to get some good, warm food to take the chill off. They had their Broccoli Cheese soup and I fell head over heels for this old classic. I threw a batch together in the slow cooker just for those lazy winter days, and then proceeded to eat the whole thing in 2 fell swoops. Embrace it, Early Bird. Put your feet up and get your Matlock on!
Slow Cooker Broccoli Cheese Soup
- 1⁄2 Onion, chopped
- 1/4 cup Butter
- 1/4 cup Flour
- 1 Pint Half and Half
- 1 Pint (2 cups) Low Sodium Chicken Stock
- 1 Head Broccoli, cut into bite size pieces
- 1/2 cup Shredded Carrots
- 2 Cloves Garlic, minced
- 10 ounces Velveeta Cheese, cubed (0r 2 cups Shredded Cheddar)
- 1/2 tsp Pepper
- 1/2 tsp Salt
In skillet, melt butter over medium heat. Add in onion and saute until translucent and softened. Sprinkle in flour and toss onions to coat. Add into slow cooker.
Pour chicken stock, and half and half over the onions. Whisk to combine. Add in salt and pepper to taste.
Add in chopped broccoli and cubed Velveeta.
Turn cooker onto slow for 4 hours, or high for 2 hours. Stir occasionally and cheese will melt. Serve hot.
Lightly adapted from The Girl Who Ate Everything's Panera's Broccoli Cheese Soup