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Slow-Cooker Three Cheese Broccoli Soup
cup butter or margarine
large onion, chopped (1 cup)
cup Gold Medal™ all-purpose flour
can (12 oz) evaporated milk
carton (32 oz) Progresso™ chicken broth (4 cups)
bag (14 oz) frozen baby broccoli florets, thawed
teaspoon freshly ground pepper
loaf (8 oz) prepared cheese product, cut into cubes
cups shredded extra-sharp Cheddar cheese (6 oz)
cup shredded Parmesan cheese (4 oz)
Additional shredded extra-sharp Cheddar cheese, if desired
Spray 4-quart slow cooker with cooking spray. In 12-inch skillet, melt butter over medium-high heat. Cook onion in butter 4 minutes, stirring occasionally, until tender. Stir in flour. Cook 1 minute, stirring constantly. Gradually stir in milk until smooth. Pour mixture into slow cooker. Stir in broth, broccoli, pepper and salt.
Cover; cook on Low heat setting 4 hours or until bubbly.
Add cheese cubes to slow cooker; stir until melted. Add 1 1/2 cups Cheddar cheese and the Parmesan cheese; stir until melted. Sprinkle individual servings with additional Cheddar cheese.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
1 Starch; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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