So heat up your slow cooker and prepare to impress yourself. The recipe below is definitely one worth saving, and really tastes like the real deal. The only thing missing is the bread bowl!
Cook time: 3-4 hours
Serves: about 6 bowls of soup
4-5 cups chicken broth/stock
1/2 stick butter
2-3 heads of broccoli
1 large carrot
2 stalks of celery
1 1/2 cup milk
3/4 cup flour
3 cups sharp shredded cheddar cheese
1 cup mild shredded cheddar cheese
salt and pepper
Turn the slower cooker on medium and pour in the chicken broth. I used a chicken stock cube, so I heated the water and allowed it time to dissolve the cube. Add the butter as well, and allow time to melt.
While you're waiting, chop up the onion, broccoli, carrot and celery into small cubes. Even after they are cut up, you want to have pretty small pieces for the soup. So, there are a few different options for how to chop them down:
- If you have a food processor, you can give the veggies a quick blend to chop them down into finer pieces
- You may also use a hand blender to puree the soup after it's all been combined into the slow cooker.
- If you have neither of these options, like I didn't, just use a regular blender or magic bullet in very quick bursts. You don't want to liquify these ingredients, just grind down the big chunks a bit.
Then, add the chopped veggies into the slow cooker and turn up the heat to high. Whisk together the milk and flour in a small bowl. Add more of each as necessary until you have a nice, creamy batter. Add it to the slow cooker and stir to blend it in. This will add a nice thick texture to the finished soup. Top with a sprinkle of salt and pepper. Close the lid, and leave to cook for about 2 hours. Then, mix in all the shredded cheese and re-cover. Allow time for the cheese to fully melt, or about 1 more hour. Then, all that's left is to slice up some bread and enjoy your fresh homemade soup!