Crockpot Broccoli Cheese Soup

Rain.  That's what has been in our weather forecast for the past few days.  Lots and lots of cold rain.  When it's cold and wet I love to have a nice hot bowl of soup or chili.  When I think of soup, my favorite is broccoli cheddar.  This is an easy crockpot recipe and even my kids enjoy this soup.  We have it with honey cornbread muffins and together they make a great meal.

Printable Recipe

Ingredients
¼ cup butter
¼ cup onion, finely chopped
⅔ cup flour
32 oz. box chicken broth
¾ teaspoon salt
½ cup celery, finely chopped
¾ cup carrot, finely chopped
1 (16-ounce) bag frozen broccoli - rinsed with hot tap water
1 lb. Velveeta cheese, cubed
2 cups half-and-half


Directions
Melt butter in small skillet over medium heat. Add onion and sauté until glossy. Pour onion and butter into crock-pot.

Add flour slowly to crock pot stirring with a whisk. Pour in chicken broth and whisk until smooth. Add salt, celery, carrots, and broccoli. Cook low for 6-7 hours or high for 3-4 hours.  Using either an immersion blender or traditional blender, blend soup to the desired consistency.

Add cheese cubes and stir until melted. Pour in half and half, stirring to blend. Cover and continue to cook for an additional 30 minutes.