Slow Cooker Broccoli Cheese Soup

Ingredients

• 1/3 cup butter, sliced
• 1 1/2 cups chopped yellow onion
• 2 cloves garlic, minced
• 6 Tbsp all-purpose flour
• Salt and freshly ground black pepper
• 2 (12 oz) cans evaporated milk
• 5 cups low-sodium chicken broth
• 5 cups small diced broccoli florets
• 1/8 tsp dried thyme
• 1/2 cup heavy cream
• 12 oz sharp cheddar cheese
• 2 oz parmesan cheese, freshly and finely shredded

Melt butter in a large skillet over medium heat. Add onions and sauté until they begin to soften, about 3-4 minutes. Add garlic and flour, and season lightly with salt and pepper. Stir constantly for about 2 minutes. 

While continuing to whisk, slowly pour in evaporated milk (whisk well to smooth). Cook mixture, stirring until it begins to thicken. Then pour into a slow cooker along with chicken broth, diced broccoli and thyme. Cover with lid and cook on HIGH heat for 2 1/2 - 3 hours or low heat for 6 hours.

Turn heat to warm (or off) and stir in heavy cream. Next add in shredded cheddar cheese and parmesan cheese and stir to blend. Season with salt and pepper to taste and serve warm. 

Enjoy!