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 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, freshly shredded, or more to taste
• 2 oz parmesan cheese, freshly & finely shredded

Directions

1. Melt the butter in a large skillet set over medium heat. Stir in the onions and cook until they start to soften, about 3 – 4 minutes.
2. Add the garlic and flour, then season lightly with salt and pepper. Cook for 2 minutes, stirring the whole time so the flour does not scorch.
3. Whisk as you gradually add the evaporated milk, smoothing out the mixture as you go. Continue cooking and stirring until it starts to thicken.
4. Transfer the thickened mixture to a slow cooker, then add the chicken broth, diced broccoli and thyme. Put the lid on and cook on low heat for 5 – 6 hours.
5. Switch the slow cooker to warm, or turn it off, and stir in the heavy cream. Add the shredded cheddar cheese and parmesan cheese, stirring until everything is combined.
6. Taste and adjust with salt and pepper, then serve warm. For the broccoli, use about 20 oz broccoli crowns, with the large stems removed and discarded or saved for another use, and cut the florets into small pieces.