• 32 oz. Chicken Stock
  • 2 c. Milk
  • 3 c. Fresh Broccoli, chopped
  • 2 T. Butter
  • 2 T. Flour
  • 1 Small Onion, Minced
  • 1 tsp. black pepper
  • 1/2 tsp. salt
  • 1/4 tsp. ground nutmeg
  • 1 c. Sharp Cheddar, grated
  • 1 c. Gruyere Cheese, grated
  • 1 c. Monterey Jack Cheese, grated

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  1. Place butter in a skillet over medium-low heat.  Once butter has melted, slowly sprinkle in flour and whisk.
  2. Continue whisking until a pale yellow thick paste is formed.
  3. Whisk in the milk, followed by the chicken stock.
  4. Place minced onion in a 6-Quart slow cooker.
  5. Pour liquid from skillet in slow cooker.
  6. Stir in the broccoli. Add Salt & Pepper.
  7. Cover and Cook on Low 6 hours or until the onion is completely softened.
  8. Remove lid and stir in nutmeg.
  9. Once nutmeg is incorporated, stir in shredded cheeses.  Cover and cook about 15 minutes on Low or just until cheese is melted.

Tip: Use a brick of your choice of cheeses and shred them by hand, as it will melt better in your soup. Pre-shredded cheese has a anti-caking agent that reduces yeast and mold, and also keeps the cheese from clumping for shipping purposes.

Variation: Blend the soup by using a hand held stick blender to blend some of the large broccoli florets. Thickens the broth, and makes the soup smoother!

Happy Crocking!

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