#3605 - Crockpot Broccoli Cheese Soup

(by Shirley McNevich)

1/4 cup butter
1 large onion (chopped)
1/4 cup flour
1 - 12oz. can Carnation evaporated milk
4 cups chicken broth
1- 14oz. bag frozen baby broccoli florets (thawed and WELL DRAINED)
1/2 tsp. fresh ground black pepper
1/4 tsp. salt
8oz. Velveeta cheese (cubed)
1 1/2 cups shredded EXTRA sharp cheddar cheese
1 cup fresh grated Parmesan cheese

Spray the inside of the crockpot with Pam. In a skillet over medium low heat add butter--melt. Add chopped onions--cook/stir until tender. Add flour while stirring--stir quickly for 1 minute. Slowly add evaporated milk--stir well. Pour the mixture into the crockpot. Add chicken broth, drained broccoli, salt and pepper--stir to mix. Place the lid on the crockpot and cook on low heat for 4 hours or until soup starts to bubble. Add the cubed Velveeta--stir until cheese melts. Add the shredded sharp cheddar cheese and Parmesan cheese--stir until melted and smooth. Optional: if you don't like whole broccoli pieces in your soup, chop the drained broccoli before adding it.