2cupsshredded cheddar cheese (plus more for serving)
Instructions
Place all ingredients except for the parmesan and cheddar cheeses in the slow cooker. Stir the ingredients to combine.
Place the lid on the slow cooker and cook on low for 3-4 hours or until broccoli is fork tender.
Add the parmesan and shredded cheddar cheeses and stir until melted. Turn the slow cooker off (with the lid on) for about 8-10 minutes before serving to allow the soup to thicken a bit with the cheeses.
Taste test and add salt and pepper if necessary. Serve with shredded cheddar cheese on top.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
If you like your onion and celery super soft, try sautéing in a pan (in some oil) for a few minutes until the onion is translucent before adding to the crock pot.
Need lower sodium? Better Than Bouillon makes a low sodium chicken base and you can purchase low or no sodium chicken broth.
The soup will keep in an airtight container in the refrigerator for five days.
Slow cookers vary in their temperatures and heating abilities. That is the reason a range for cooking time is given. We recommend checking the broccoli for doneness at the 3-hour mark and adjusting the time accordingly.
With slow cooker soups, less evaporation occurs than when cooked on a stove top which results in a thinner soup. Many folks prefer this but if you are one that likes a thicker soup, there is a way to help. Mix 1 Tablespoon of cornstarch with one Tablespoon of water to make a cornstarch slurry in a small dish until the cornstarch is dissolved. Then, add it to the slow cooker toward the end of the cooking time and turn the slow cooker up to high just for about 10 minutes or so until you start to see it thicken.