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Add broccoli, onion, carrots, stock, salt, pepper, and nutmeg to the slow cooker. Cook on low for 4 hours.
Switch the slow cooker to high.
In a small saucepan, melt butter. Gradually whisk in the flour.
Take about 1 cup of the hot liquid from the slow cooker and slowly whisk it into the butter-flour mixture.
Slowly whisk in the half and half until smooth.
Pour the mixture into the slow cooker and stir to combine.
Gradually add cheddar cheese about ¼ cup at a time. Stir, cover the slow cooker for a few minutes, then repeat until all cheese is added.
Turn off the slow cooker and serve warm.
Serving and Storage Tips:
Serve with crusty bread or in a bread bowl.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or in the microwave.
Variations:
Use cauliflower instead of broccoli for a twist.
Add diced cooked chicken or bacon for extra protein.
Substitute with dairy-free cheese and cream for a vegan option.
FAQ:
Can I freeze this soup?
It’s not recommended as the dairy can separate when thawed, but you can freeze the base (before adding dairy and cheese).
Can I use milk instead of half and half?
Yes, but it may be less creamy.
Why use freshly shredded cheese?
Store-bought shredded cheese contains anti-caking agents which may affect the texture of the soup.
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