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INGREDIENTS
- 6 cups broccoli florets 2 heads
- 1 cup chopped onion
- 1 cup shredded carrots
- 2 oz cream cheese
- 1 tablespon minced garlic
- ¼ teaspoon nutmeg
- 8 oz cheddar cheese shredded
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅓ cup cornstarch
- 4 cups chicken broth
- 2 cups milk
INSTRUCTIONS
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Cut the broccoli florets into small pieces and layer them on the bottom of the crockpot. Next, add the onion, carrots, garlic, and cream cheese.
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n a large bowl, mix the chicken broth, nutmeg, salt, pepper, and cornstarch together until smooth. Next, transfer the mixture onto the vegetables in the slow cooker and mix them thoroughly.
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To cook the broccoli, you can place a lid over it and set the temperature to HIGH for 2 to 3 hours (or on LOW for 6 to 7 hours) until it reaches a tender consistency. Afterward, if desired, you can use an immersion blender to puree the soup while leaving some larger chunks.
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Reduce the temperature to the LOW setting and combine the milk and shredded cheese. Let it cook for another 30 minutes, or until the cheese has melted.
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