Cabot publishes a recipe for slow cooker broccoli cheddar soup at CabotCheese.com. Betty Crocker offers a recipe for slow cooker three-cheese broccoli soup at BettyCrocker.com.
For Cabot's recipe, cook 1/2 cup of chopped onion with 2 tablespoons of salted butter in a large skillet for about three minutes, add 2 tablespoons of all-purpose flour, and cook for 30 more seconds. Next, whisk in a 14.5-ounce can of chicken broth until thickened. Transfer the mixture to a slow cooker, add another 14.5-ounce can of chicken broth and 2 cups of peeled and diced potatoes before stirring and covering. Cook on high for two hours, then stir in 3 cups of chopped broccoli florets and thinly sliced stems along with a 12-ounce can of evaporated milk. Cook for 30 more minutes before adding 12 ounces of grated extra-sharp Cheddar cheese. Season with a pinch of lemon zest and black pepper to taste.
For Betty Crocker's recipe, cook 1 cup of chopped onion with 1/4 cup of butter in a skillet for four minutes before stirring in 1/4 cup of all-purpose flour. Cook for one minute, and stir in a 12-ounce can of evaporated milk until smooth. Pour the mixture into a greased slow cooker with 32 ounces of chicken broth and a 14-ounce bag of thawed frozen broccoli florets. Cover and cook on low for four hours before adding 8 ounces of prepared cheese product, 6 ounces of shredded extra-sharp Cheddar cheese and 4 ounces of shredded Parmesan cheese. Stir until melted.