Slow Cooker Broccoli Cheese Soup
2 cups uncooked egg noodles
10 ounces chopped broccoli (fresh or frozen)
2 tablespoons onion, coarsely chopped
2 tablespoons unsalted butter
1 tablespoon flour
2 cups shredded cheddar (not aged or sharp)
5 1/2 cups milk
Salt and pepper to taste
Dump all ingredients in slow cooker. Cover and cook on low 3
to 4 hours. Run an immersion blender through soup until it reaches the desired
consistency. Serve in scooped-out bread bowls, with extra cheddar and sliced
green onions.
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