. crockpot broccoli cheese soup.

Please do not just this soup by its picture. I know the picture is terrible and I desperately wanted to cheat and use someone else's online but decided not to. The crushed pepper on top was my last ditch attempt on a more appealing picture..haha. I had all intentions of taking another picture later but the soup disappeared very quickly. I found original recipe here but changed it up a bit after reading the reviews and combined it with this recipe here and voila. The original recipe says that you can just mix all the ingredients together and it will be fine..it did not look fine or mix well so I used an immersion blender (a regular blender would be fine) to mix it all up well. We enjoyed it with some warm french bread and it was so yum. And btw..Target has really good french bread...who knew?!



Ingredients
1 whole Onion, Diced
1 stick Butter
1/3 cup Flour
2 cups chicken broth
4 cups milk
4 heads Broccoli Cut Into Florets (I used one bag of 16oz. bag of frozen florets)
1 pinch Nutmeg
3 cups Grated Cheese (mild Cheddar, Sharp Cheddar, Jack, Etc.)
Small Dash Of Salt (more If Needed)
Freshly Ground Black Pepper

Preparation
Melt butter in a pot over medium heat, then add the onions. Cook the onions for 3 to 4 minutes, then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in milk and add nutmeg.
Combine in crockpot with chicken broth, broccoli, a small dash of salt, and plenty of black pepper.
Cook on low for 7-9 hours, or on high for 4-6. 20 minutes or so before serving, shred all the cheese you are going to use, and stir it in. The cheese will be stringy and will stick to the broccoli florets, you can eat the soup as is, or blend it for a smoother texture. Serve with bread or in a bread bowl and enjoy!